Homemade yogurt plays a key role in the SCD or GAPS diet, flooding the gut with beneficial bacteria. As a matter of fact, the lactic acid bacteria and probiotics in yogurt play a key role in boosting your immune system!
Why goat milk for yogurt?
Goat milk is much more digestible than cow’s milk and is often an option if you face a cow’s milk sensitivity/allergy. According to Dr. Natasha in The Gut and Psychology Syndrome:
Goats milk is considered to be more digestible by humans as it contains less casein and different types of fats and proteins.
I believe, in most cases, goats milk is a better choice. But you might consider cow’s milk if autism is an issue:
When is comes to beta-casein, which is supposed to be the problem for autistic and schizophrenic patients, goat’s milk contains more of it compared to cow’s milk
Goat Milk SCD Yogurt: Raw Vs. Pasteurized Milk
I remember reading on the Breaking the Vicious Cycle Website that founder Elaine said that pasteurized goat milk will not make yogurt. I agree–I have tried to make it with pasteurized goat milk and it turned out watery and separated. But Naomi says she has a technique that works! Anyways, I always use raw goat milk that I buy from the Amish on the “black market.” Pasteurized cow’s milk will work, though.
You have two options when using raw milk for yogurt. Heat it to 180 degrees, which will produce basically a low temperature pasteurized yogurt. Or heat it to only 110 degrees to have raw yogurt. There is a risk that the fermenting of raw yogurt will increase any pathogenic bacteria present in the milk, and some say it is more dangerous to eat raw yogurt than raw milk. Also, raw yogurt will be pretty runny. I make my yogurt raw, and I’m still alive. It’s your call.
If you are using pasteurized cow’s milk, you must heat it to 180 degrees.
SCD Goat Milk Yogurt: Step by Step
Ingredients and Materials
1 quart to 1 gallon of raw goat milk (or raw or pasteurized cow’s milk)
candy or meat thermometer
Instant read thermometer
Yogourmet Starter (this one, not this one which has bifidus and is not allowed on SCD) Note: The final yogurt will have a tiny amount of cow dairy due to the milk powder in the starter. This starter is dairy free, but requires pricey refrigerated shipping.
OR 1/4 cup Dannon Whole Milk Yogurt per 1 quart of milk. It contains only acidophilus and is therefore allowed as a starter for SCD
Glass jars and a Excalibur Dehydrator or other yogurt incubator
1. Sterilize the goat milk and materials
Sterilize all your materials (bowl, whisk, thermometers, and jars) by pouring boiling water over them. I don’t do this (bad me) and I’m still alive. Again, your call.
Heat the milk to 180 degrees or 110 degrees (see above), whisking often. Again, if you are using pasteurized milk, you must heat it to 180 degrees. Keep the meat or candy thermometer in the pot–I tie mine to the handle so it doesn’t fall in. Don’t use the instant read thermometer now, because you want to constantly monitor the temperature. Also, don’t leave the kitchen! The milk boils over quickly if forgotten…
Don’t heat the milk over 180 degrees. When the milk has reached 180 (or 110 if using raw milk) degrees, remove from the heat.
2. Let goat milk cool
Let the milk cool to 100-105 degrees–use the instant read thermometer for this. If the milk is too hot, the cultures will die.
To speed cooling if you’ve heated the milk to 180 degrees, transfer it to the fridge when it has stopped steaming. Check the milk every 30-60 minutes with the thermometer. Speaking from experience, turn on a timer to mark these intervals so the milk doesn’t get to cold. Don’t cool the milk past 64 degrees.
3. Mix in the Starter