Yogurt is a big staple on the SCD for me. There are lots of people who successfully follow the SCD without yogurt, but since I tolerate the SCD yogurt really well I eat it almost every day. This means that I go through it pretty fast, so over the years I've discovered a few tips that help speed up the process of making the yogurt.
One of the first things I learned was to buy two yogurt makers and make two containers at a time from one gallon of milk. This saves a little money on the milk, but most importantly saves time in the kitchen!
The yogurt holds up well in the fridge for up to a month as long as it is in a well-sealed container. But I go through my gallon in about 1 to 2 weeks, depending on whether I'm using it in recipes, making smoothies for the whole family to share...or just enjoying it with honey for a snack.
When I make the yogurt, and I'm letting it cool down to the temperature that is yogurt-starter friendly, most of the time I'll just let it sit on the stove to cool. BUT, if I'm in a hurry (making it late at night or trying to get it done before we go somewhere, for example), I put the pot in the cleared-out kitchen sink, plug the sink, and add cold water to the sink, around the pot. Then I stir the milk frequently and wait for the temperature to drop, which it does pretty quickly - in about 10 minutes. Sometimes I add a little more cold water to the sink when the current water gets warm. This shaves probably 45 minutes off of the time, which can be a great help when I'm pressed for time!
Do you have any tips for yogurt-making? How do you use your yogurt the most?
I hope you're having a great Saturday!
Hi! I'm Erin from NoMoreCrohns.com... My Crohn's has been in complete remission while following the SCD for 13 years! What is everyday life like for me? Stop by for glimpses into my healthy life full of my husband, kids, shopping, cooking, homeschool, and the constant search for SCD-friendly foods!
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