Goat Milk Yogurt for SCD and GAPS Diet
 
Goat milk is more digestible than cow milk for many people and provides a rich source of nutrients. Because this yogurt is fermented for 24 hours, it is significantly more dense in probiotics and it is completely lactose free.
Ingredients
  • 1 quart to 1 gallon of raw goat milk, raw cow milk or pasteurized cow milk
  • 1 packet of Yogourmet yogurt starter per 1 quart of milk
  • OR ¼ cup commercial yogurt per 1 quart of milk
Instructions
  1. Optionally sterilize materials It is recommended to sterilize all your materials (bowl, whisk, thermometers, and jars) by pouring boiling water over them. I don't do this and I'm still alive. It's your call.
  2. Warm the milk 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...
  3. 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.
  4. 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.
  5. Mix milk and starter culture Add your starter yogurt or starter culture to a bowl. Add about ½ cup cooled milk (no need to be exact). Whisk for about a minute to fully dissolve starter. Then whisk this mixture into the remaining cool milk. Mix completely--stir vigorously for about 30 seconds.
  6. Incubate the yogurt Pour the milk/starter mixture into your sterilized glass jars or containers. Incubate in a yogurt maker or dehydrator at 105 to 110 degrees for 24-28 hours. I recommend an Excalibur Dehydrator as a yogurt maker (read below)
  7. Let yogurt rest Remove the yogurt form the dehydrator/yogurt maker and let rest in the fridge for at least 8 hours before consuming. If using raw cow milk, stir the fresh yogurt gently before transferring it to the fridge. This will help mix the cream and milk together. This step is not necessary if using pasteurized cow milk or if using raw goat milk (goat milk is naturally homogenized).
  8. The yogurt will be thin. If you wish to thicken the yogurt, drip it through a sieve lined with two layers of cheesecloth.
Recipe by Empowered Sustenance at https://empoweredsustenance.com/scd-goat-milk-yogurt/