Is SCD yogurt supposed to taste so sour?

Add honey and try it. It tastes more sour when it's warm. Honey changes it completely...I like it best with that and bananas

Mine is always sour, but you can adjust it by changing the strains you use as a starter. I have found that fage gives the yogurt a less sour taste, but I don't recall if it is an SCD legal starter.

SCD yogurt reminds me of sour cream. It's not sweet at all, but I love it!! My favorite and most luxurious version is made with coconut cream and it doesn't get the same "dairy milk tang" and stays a little sweeter. As long as there isn't blue or green or purple on top of the yogurt, it is okay. I've had that happen a few times when my yogurt machine turned off and I didn't know.

As for honey, I used a lot of honey when I was on SCD just for the calories and carbs. Easily 1/3 cup a day. You don't need to be strict with amounts at all because he needs calories. SCD purists will act like it is the bible but please, it's just food and he is very sick.

It is supposed to be sour. You'll get used to it eventually. Generally, the yogurt is a good thing, lots of probiotics.

@Julianna,

What makes SCD yogurt so sour is the acidophilus bacteria.

If you want non-sour SCD yogurt, SCD friendly and do not want to add honey to overcome the 'sourness' use this as a starter: www.walmart.ca/en/ip/astro-original-balkan-style-yogurt/6000066827536 or any other balkan sale that just lists these two bacteria. You have to be careful as some manufacturers don't list the types of bacteria. I emailed Astro and they confirmed just the two strains.

So use 1/2 cup of Balkan style yogurt in your recipe as a substitute for starter powder.

With Balkan style yogurt there is only two bacteria present - that are also present in all yogurts anyway (S. thermophilus & L. bulgaricus) as you cannot make yogurt without them I think. Balkan style is SCD friendly and has a very light taste.

Another trick if you want the 'benefits' of Acidophilus bacteria is to make two batches. One 'sour version' the way you normally did, and one with the starter I'm suggesting. Then when you go to eat some, use 1/3 acidophilus yogurt, and 2/3 balkan style. It will tone it down a lot.

Hope that helps. Been there before myself with the same issue.

I agree! Totally lip puckering sour!
At first I thought it was me, but all the batches came out the same way.
I put my prepared yogurt ( which as been refrigerated overnight) in the blender, add one packet stevia, break it down to milky consistency, add frozen blueberries or frozen peaches, and make a smoothie.
I use about 3/4 cup yogurt to one cup of frozen fruit. Then its pretty darned good.
I also use frozen bananas in the blender with no stevia,
about one small frozen banana to 3/4 cup yogurt.
I slice an unfrozen small banana in 8 or 9 slices. carefully lay them flat in a ziploc bag. freeze, them and voila! they are ready to add to blender, and soothe the "colon beast"
Hope this helps

Mark is right about the strains you use. Balkan strains are much less sour. That said, I use a lot less starter for two pints of milk than he recommends. Generally I stir in about a tablespoon of yogurt and that's enough to set two pints of milk. I wonder if that also makes a difference.

Also, even though you're already using whole milk, you can add half a cup of cream to it. A higher fat content will also make your yogurt taste less sour. On SCD I wouldn't worry about the added fat in your yogurt frankly--and it's not really that much extra fat.

Finally, I've recently found that using milk from grass fed cows (not raw milk--am not interested in trying that) also makes for a mellower tasting (and noticeably more delicious) yogurt. Even once you're paying the premium for grass fed milk, it's still cheaper than buying yogurt if that helps.

Post Edited (FSLondon) : 10/26/2016 3:12:46 AM (GMT-6)

I make a weekly batch of yogurt using the Probiotic Yogurt Starter from Yogourmet and grass-fed organic whole milk from Organic Valley (Whole Foods).

And yes, it is very sour, and that is good. After 24 hours almost all the milk sugar (lactose) is gone. Under the SCD diet, I am limiting my sugar, including milk sugar (lactose). I found home-made yogurt much more effective in giving me good probiotics than any store bought probiotic supplement, but that may be just me.

Initially, I did not like the sour taste, but by now I came to like it. If I want a sweet treat, I add non-bitter Stevia (I know not allowed under the SCD diet, but it works for me) to it with some berries.