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Reader Interactions


        • Yes–that is certainly true! Food allergies are usually due to undigested food particles leaking out of the intestines into the bloodstream. These large food particles aren’t meant to be in the bloodstream, so your body attacks them, resulting in an allergic reaction. GAPS/SCD allows the intestines to heal and rebuild. After 1-2 (sometimes less, sometimes more) years on GAPS/SCD, the intestines should be able to completely break down food particles and not release allergenic molecules into the bloodstream.

          • I had tried the Gaps diet back in the winter when I home after surgery. I saw some improvements, but the cost was prohibitive. Is there any way to do Gaps without spending a fortune? Also, the IGG testing I recently had shows reactions to dairy, eggs, several vegetables, almonds, among other things. Now I really feel restricted in what I can eat, how hard would Gaps be with these and other intolerances?

          • Not sure if my response went through or not. I did try Gaps back in the winter when I home after surgery. I noticed some improvement but the diet was expensive. Is there any way to do the Gaps diet without spending a fortune? My recent bloodwork showed IGG reactions to almond, apple, several vegetables, cow milk, egg, garlic, onion, tea, among others. I already restrict what I eat, now I am feeling overwhelmed, any advise? I would love to try Gaps again, just feeling a bit overwhelmed with this new info.

  1. Thank you for this! We have milk goats. Last year I was making “Crockpot yogurt” very successfully, but for some reason, no matter what I do, I can’t get it to work this year, and have been hoping for a better method. Bless you!

    • I’m so glad this is helpful! If you are not following GAPS/SCD, you won’t have to ferment the yogurt for the full 24 hours–you could try anything between 8 and 24 hours. And that is awesome about having your own milk goats–I really want to get milk goats in the near future!

  2. It’s been a while, but I believe I made this yogurt raw(with local raw goats milk)! Only warming it to 105 degrees. You can also use the goatmilk yogurt(forget the name) found at your local health food store(Whole Foods Market for me) as a starter. And if I remember correctly it took 30 hours.

    • Thanks for sharing your experience! Warming to 105 keeps the milk raw, but many people are concerned about making raw yogurt, because the fermentation process can exponentially increase any pathogenic bacteria in the milk. Thanks great info about using the goat milk yogurt as a starter! For SCD, though, using a pre-made yogurt as a starter must only contain acidophillus and no other bacteria. I wonder what strains of bacteria that goat milk yogurt contains?

    • Jan, thank you for sharing this link. That is very interesting, and I don’t know which one is correct. Dr. Natasha doesn’t differentiate between A1 and A2 beta casein, though, like this article does. In my experience, goat milk is generally much better tolerated than cow’s milk. Dr. Natasha also emphasizes the importance of sourcing organic milk, because many individuals react to the non-organic milk (because the cows are so sick and filled with hormones). I’m certainly going to do more research on this issue of beta casein in goat milk!

  3. Do you know if yogurt can go bad in the fermenting process? Like bad as in you could get sick or anything? haha. I’m paranoid. I used pasturized milk, heated up adn then forgot about it and it cooled down too low – 90* then the pan was too big to fit in the deydrator, so it cooled further as I found another pan to pour it in…but all wouldn’t fit. Later (while it’s feremnting) I went to rinse the original pan out and there was a good amount of starter yogurt on the bottom. Sheesh. Talk ab a flop. Not sure if I should keep it or toss it? Do have any idea? Maybe I will try goats milk next!

  4. Thank you for such a thorough and concise explanation for how to make goat’s milk yogurt. This is the best I’ve seen! It gave me confidence to make my first batch and it came out great!

  5. I’ve tried every way to incubate yogurt apart from buying a yogurt incubator (I’ve been drooling over this one though The absolute best way I’ve found is to run to Walmart and buy a cheap $10 Sunbeam heating pad with NO auto-shutoff. I keep the water in the large pot that I sterilized my jars in, get the water to 110 degrees, put the yogurt jars into the water to incubate. Set the pot of water onto the heating pad on HIGH (you might need to experiment if your heating pad is different), wrap it in towels and then… leave it alone. It’s the only method I’ve found that I don’t have to adjust the temperature ten thousand times (thereby wasting a whole day!). I can fit 5 quart sized jars in there at a time.

  6. Lauren,
    You are amazingly gifted. This blog is by far one of the best healing/food conscious blogs out there; so well thought out, clear, articulate, organized, and really lovely 🙂 And your recipes… so creative, wholesome, and beautiful. What an encouragement you are! May God bless you.

      • Are there any studies that you are aware of that shows 24 hour yogurt has most of the lactose digested into lactate? I continue to come across articles that say the fermentation process slows and or stops once the acidity hits a certain point, making additional incubation time non productive.

        Appreciate your article!

  7. Hi Lauren, Great site! it is really helping me at the moment. This might seem like an obvious question. But are you talking about degrees farenheit or celsius in this recipe?

    thanks muchly,

  8. I always wonder why people bother with yogurt when they can make kefir, which is not finicky on temperature (just pour milk over the renewing kefir culture, secure lid, come back in a day to strain off the kefir), and less money, since you only need to buy the culture once ever.

    I admit I prefer kefir from cow’s milk as it’s thicker and that’s what I’m used to. So I get cow milk at the store for kefir making. I tried it with goat milk but it was too thin for my taste. Maybe I should try gelatin to thicken and support health? I make my own gelatin from trotters. I get raw goat milk delivered to my door, so I’ve been on a yogurt-making search to make it GAPS legal. I can’t seem to figure it out – yogurt makers require a milk carton, but I get mine in glass. I don’t have a dehydrator. I tried it in a cooler in a hot water bath, replenishing hot water ever so many hours, but what a drag! I wish for a simpler way.

    Lauren, I wonder why you heat your raw milk since Campbell-McBride says it’s okay to use raw milk for yogurt? Why must it be heated at all, other than an appropriate ambient temperature?

    Have been wanting to try V I I L I (not to be confused with VILLI) for 10 years. Supposed to be thick like marshmallow, and more mild than kefir. The only place I know of to get viili cultures is GEM Cultures.

  9. Lauren,

    Love your blog, have been making tons of recipes from it and it is helping me heal so much! I’ve had chronic candida for almost 25 years now! Man I feel old 😉 Anyhow, I eat fermented veggies at every meal (sauerkraut or kimchi)- do you think making the fermented yogurt is just another great way to get probiotics, or is it more bioavailable or concentrated in probiotics than the veggies?

    Thanks so much for all your hard work!


  10. Hi Lauren,

    Thanks so much for the great explanation on using raw goat milk. I am new at making yogurt and the SCD diet. I am going to do the raw yogurt. I did buy a Yogourmet yogurt maker and found that if I leave the plastic lid a little tilted, not tight on container that the temperature remains around 104 to 108 degrees. Do you see any problem with doing this? Also I wondered what your answer is to Ali’s question below.
    It is so wonderful to have your insights and knowledge and it is much appreciated! Lynda
    Lauren, I wonder why you heat your raw milk since Campbell-McBride says it’s okay to use raw milk for yogurt? Why must it be heated at all, other than an appropriate ambient temperature?

  11. I have an Excalibur dehydrator, but every time I make yogurt, it turns out curdled. So, I decided to buy a yogurt maker, but everything I read said the Excalibur dehydrator was the best choice, so I bought a Taylor 1470 Digital Cooking Thermometer/Timer, which is amazing. My dehydrator, set on 98 degrees hits between 107 degrees and 110 degrees. I was setting it for 112 degrees. So I was killing my yogurt. So just a word of caution that the dehydrator temperature may be off.

  12. Thanks for your great site. I don’t work for either of these companies in any way, shape, or form, but I thought you’d like to know: the Yogourmet Multi-System yogurt maker, with a half-gallon capacity, is sold on the website, along with spare glass jars that are compatible with the system (to use instead of the plastic one that comes with it). But most importantly, the website also sells a dimmer switch, which helps to keep the yogurt at the proper temperature while incubating. I’ve had great success with this keeping my yogurt at 105-110F for 36 hours at a time (my preference), even in an 80 degree kitchen. When the weather gets cooler, I adjust the dimmer switch accordingly. It’s really nice being able to make yogurt in such a large container, and to be able to walk away from it without worrying, and without occupying my food dehydrator for such long hours!

  13. Lauren, I love learning from your writings. Because of your raw milk article, we now own a share for raw milk. I made my first batch of SCD yougurt in Yogourmet maker (we have a dimmer switch from hardware store) with the raw milk. My question: after the 24 hours and then the 8 hours setting time, I tried it and the top 1/2 inch or so was REALLY thick and underneath it was the yogurt. I tasted the thick part and it reminded me of cream cheese. Is that what happened? Is it SCD legal? Will it always turn out that way? I stirred it really well, but I think it still separated and then made the cream cheese type product.
    I would appreciate any info you could give me…..thanks so much, Teysa in CO

  14. Hello! Thanks so much for the post! I attempted to make my first batch of SCD yogurt last night using the Yogourmet maker with an attached dimmer switch after reading blogs. I am actually having the opposite problem with the maker from what I’ve been reading, as I had trouble with the milk getting up to 105 degrees. It incubated in the Yogourmet at around 100 degrees all night, and now I’m toying with the dimmer to get it up higher for today. Does the fact that it sat for eight hours at five degrees under the 105 degree mark mean the yogurt is ruined? Or can I save it by incubating for another 24 full hours once I get it to the right temp? Thanks again!

  15. Hi Lauren,

    Having read reviews of the Excaliber Dehydrator I have questions for you. Raw milk goat yogurt with Yogourmet starter incubated for 30 hours in a cooler and checking surrounding water temp of quart jars produces inconsistent results for me. One out of three times it’s great yogurt, and 2 times it separates after 20 hours, whey and a cottage cheese smelling solid. Is my temperature inconsistent? I heat the raw milk to 110 and cool to 105 to stir in starter, then pour and seal. I keep it in the water between 102 and 105 but over three to 5 hours time, it cools to no lower than 80 degrees. I am guessing this inconsistency in temp is the problem. However, I read that the dehydrator is loud and with manual thermometer (no timer), does not adjust for different room temps and may run warm. So will I still have to babysit the water temp? A. If I buy a dehydrator, how will this problem of inconsistent temperature be solved? And B. do you have experience with the temperature regulation with the B&T Folding food proofer and yogurt maker? Does that appliance keep a steady temperature?

    Thank you for your recipe. It’s the only one that has worked so far (even if my tries are not yet fool proof.) Jean in SC

  16. Hi Lauren,

    I love you and your blog and all of your recipes! I’m going to make this but I’m wondering if you know how long this yogurt will last in the refrigerator? I can’t seem to find the answer anywhere online.

  17. Hi Lauren, I came across your blog today and it’s just wonderful. I have UC and am in a flare at the moment. I have done SCD before and FMT treatment and went into remission for two years. UC came back when I fell pregnant so I’m trying SCD again. I made the yogurt once before with organic cows milk and I ate 1 tbsp. that night I had the worst cramps and bloating ever. It’s was terribly painful. I have searched but never heard of anyone having this reaction to the yogurt. Do you think it’s because of the cows milk and I should try goats instead? Have you come across this happening? I’m a bit scared to do the yogurt again but I keep hearing so many wonderful things about it.

  18. Hi, there is A1 and A2 beta casein, and it’s the A1 variety which is the bad stuff as it has a histidine on the 67th position of the amino acid chain which breaks down into the problematic peptide. A2 as a proline which is the one that does not have harmful effects on the neurological system. The beta casein in goats and sheep is of the A2 variety which is the safe one. Most cows in the US and Europe produce milk from A1 herds. ****Please add an addendum to your post to clarify this as those with autism, ADHD and others on the GAPS/SCD diet should AVOID cow milk and go for goat instead, where casein can be tolerated****. Interestingly, Jersey and Guernsey breeds, and cows in France and India are A2 for various reasons. A2 milk is also available in Australia and the UK and soon, the US. A simple google search throws up tons of information, alternatively go to which explains the difference.

    • I appreciate your comment! However I do not think it is always necessary for those with autism or severe digestive disorders to use only goat milk instead of cow milk, especially because raw goat milk may be unavailable for some people. Many have gotten better on the GAPS diet while consuming cow milk, although I believe goat milk is widely more tolerated.

  19. PS also the purpose of the long ferment is to increase the probiotic content to aid in gut healing, The reduction in lactose is a side issue! If you don’t ferment for 24-26 hours, then it isn’t GAPS yoghurt ;0)

  20. Using the best quality essential oil is very important, insuring that the natural chemical constituents are balanced for optimum therapeutic value. I recommend doTerra. Every single batch is 3rd party tested by two independent labs is for purity and potency. For hypothyroidism I use 1 drop of lemongrass with 1 drop of either Peppermint or clove (dilute), and apply on the base of my throat and on reflex points on the feet. Also I diffuse these oils into the air. Myrrh essential oil supports the thyroid and I use it the same way. The oils support your bodies ability to come back into balance. I also am on full GAPS. My diet, sleep (afforded to my by use of the essential oils), stress management (also assisted by the oils) and the daily use of my essential oils have caused my body to not have any pain anymore. I feel and look younger. I am in my early 60’s. I am glad you are taking care of your self at a much younger age!

  21. I use organic pasteurized cow’s milk and Liberte organic Kefir as a starter. Just mix 1 Tbsp of Kefir with 1 glass of milk and let it rest for 24h in room temperature. After 24h milk has turned into Kefir, you can tell by the texture and sour taste. I use my freshly made Kefir to start another batch, that way I have nice fresh Kefir every day.
    Sometimes I would let the mixture rest for more than 24h, then Kefir is more sour, which I actually like))
    Now I’m wondering if this process is too simple and I’m not getting the beneficial bacteria in my Kefir?

    Thank you.

  22. I just made this yogurt in my Excaliber following exact instructions, except for stirring in some gelatin, and both of them separated…..lots of liquid in the bottom and thick curds at the top. Is it still okay to drain off the whey and eat the creamy part? And how can I keep this from happening. I set the timer on the machine for 24 hours and the temp between 105-110. Does this mean the temp was too low or too high? Can you advise? Thanks so much!!

  23. Regarding the anti-Candida properties of goat milk yogurt, does it matter what type of yogurt culture is used? I bought a Viili yogurt starter that cultures at room temperature. I’m not sure if this would have anti-Candida properties or not.
    Also, how do you keep your yogurt starter pure? Cultures for Health recommends pasteurizing a small amount of milk, making yogurt from it, using that yogurt as a starter for raw milk yogurt, and reculturing a mother batch every time you need one. That way, the starter doesn’t become weakened by the bacteria naturally present in raw milk.

  24. What speaks against eating the yogurt warm? Why does it have to cool for 8 hours? What would happens if you eat it as soon as it has cooled to “eatable” temperatures :P?

    Great article btw. I will somehow get such a dehydrator and then try out your recipe :).

  25. Hi Lauren,

    I tried to make this last week with raw goats milk in my dehydrator. I let it go between 105-110° for 24 hours and when I took it out the mason jar had leaked and it was a separated mess of whey on the bottom and white goo on the top. I asked around and the lady I buy my milk from said that no yogurt will go for that long. Once its done its done. I think I over fermented it but not exactly sure since it was my first time. I get a new shipment of milk on Tuesday so I’ll try to check the temp of my dehydrator. Do you have any suggestions? I need to make this work. Thanks!


  26. Hi Lauren,

    Thank you for a fantastic blog. I wonder, how long does the yoghurt last for after it has been made? I am planning to make yoghurt from raw goats milk or from raw A2 cows milk. I read somewhere that it could last for upto 3-4 weeks however that the nourishing ingredients needed for the GAPS diet only lasts for 2 weeks. My concern is that milk bought in the shop usually does not last for as long as 2 weeks?

  27. I am making the scd yogurt for the first time using a Cuisinart electric yogurt maker that will ferment for 24 hours. I put in the fermenter about 5 hours ago and wanted to check the temp to see if it is maintaining at 110 and I checked 3 areas of the yogurt and it read between 109 and 112. The yogurt seems thick right now as well. Is that temp range ok and should I keep checking it or just wait until the end of the 24 hours?

  28. I am looking forward to trying this. I make cow’s milk yogurt all the time with great success (and I strain to make it very thick), but haven’t had luck with the goat milk. I see I need to add more starter and process it in the dehydrator almost twice as long.

  29. Whats up with incubators? Just wrap with a quilt or any cover really to keep pot warm and chuck it in a closed space such as an oven till morning (Cold oven of course!) to trap heat, works like a charm every time. Pasteurized goat milk did not work – shame i did research after! Turned into a lovely drink though…

    • I have been making pasteurized goat milk for several months in my Instant Pot DUO which is a pressure cooker / slow cooker / steamer / yogurt maker – a terrific appliance all around. Used Cultures for Health starter for the first batch and been using my own yogurt as culture since. Yesterday I drove for 2 hours (each way) to get raw goat milk for the first time. The first raw milk batch is incubating now and I am very nervous. Raw milk itself looks thinner for some reason than store bought full fat milk but there was no solids separation when warming it up which I usually get with pasteurized milk. Anyways, at $3/liter I hope it works and, what is more important, that I don’t make my daughter sick with this raw milk yogurt business.

  30. Raw milk is very difficult to obtain, and extremely expensive. I’m very surprised not one person has mentioned this. In fact this is a common obstacle in switching to a healthy, organic diet. It’s very expensive to eat healthy. For example, to make 2 servings of Gazpacho, it cost me about $25. I could have bought 4 (high quality, from scratch by local store) pizzas for that price and they would have fed me for 2 days. The biggest obstacle for me is affording all the ingredients to make the meals on these diets. I don’t understand how the average person does it.

  31. I bought your book Quit PMS and read that you encourage eating fermented foods and raw dairy to balance hormones. I was wondering if it would be okay for me to consume yogurt made with pasteurized milk? There are no sources for raw yogurt where I live and I am a bit paranoid about making it myself. Thanks.

  32. I am almost 100% sure that your information about Goats milk being a consideration for autism is wrong. Goat and sheep milk do not contain the histidine or BCM-7 that poses a problem. I came across this website looking for information about making yogurt and I read your information and thought I should say something. Pretty sure its totally wrong and the information is actually backwards. Goat and sheep milk are better.

  33. How long wil, goat yogurt (made from raw milk) and goat kefir keep in the fridge? I would like to make large batches if possible as my supplier only sells milk in larger quantities. Thanks – I look forward to trying this!!

  34. ” If you take the temperature of your SCD goat milk yogurt after incubating and it is below 105 or above 115 degrees, it is not SCD legal (since the milk sugars will not be fully consumed by the bacteria).”

    Actually Elaine, the creator of the diet recommends you keep the yogurt between 100-110 F.

  35. I have been making regular yogurt in my crock pot, will this work for raw goat’s milk as well? can I use regular yogurt for a starter as I don’t have an option to purchase a starter from a health food store.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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