**Update: I’ve refined this recipe and created other, more successful variations:
SCD Almond nut y0ghurt
I’ve just made my first two batches of SCD yoghurt and I’m so happy with the results. It’s by no means perfect, but the fact that it’s edible and actually quite tasty is, in my opinion, a win. I didn’t realise that I should’ve tested the almond milk before I used it, but I don’t seem to be having any negative reactions to the yoghurt, which means… I can now consume almond milk, honey and yoghurt cultures! It’s like Chrismakkuh for my belly 😀
What you need to make dairy-free SCD yoghurt
Gathering your ingredients can be a little time-consuming and pricey, but worth the investment of both. You’ll need:
– A yoghurt maker (mine wasn’t very expensive, but I can’t vary the temperature which isn’t ideal)
– Starter cultures (if like me you can’t do dairy, ensure the cultures are lactose free)
– Disinfectant (I used methylated spirits)
– 2.5 cups blanched almonds
– 2.5 tbsps honey
– Measuring cups/jug
– Glass storage jars
– Cheesecloth, nutmilk bag or coffee filters (optional)
Making your yoghurt
I followed the process outlined in the book Surviving to Thriving by Jordan Reasoner and Steve Wright.
I divided my ingredients into two batches due to space restrictions, but here is how you’d make it if you did the whole batch in one go.
First, I blended the nuts with honey and water on low speed for ten minutes. I let the mixture settle, stirred it a bit, and blended for another few minutes.
When it reached 77F, I added the starter (1/8 tsp) and blended briefly for one last time. I cleaned the outside of the starter culture container with meths to kill any germs. In fact, I used meths to clean the thermometer, measuring jug and yoghurt maker too.
Next, I emptied the mixture into my yoghurt maker. The first batch sat for 9 hours in the machine (this is the minimum you should leave it), and the second batch sat for 12 hours (this is the maximum amount of time). The longer you leave it (up to 12 hours), the more turgid it’s likely to become.
Lastly, you need to transfer it gently to the fridge, and let it chill for at least 8 hours. At this point, the cultures are still very sensitive to movement, so your yoghurt must handled with care.
Just before the time is up, you can boil up your glass jars to sterilise them, and then tip your yoghurt into them. It should last for 2 to 3 weeks in the fridge. I wrote the date on my jars.
How my yoghurt turned out
I tasted the first batch last night and I loved the flavour, and the second batch is currently chilling in the fridge, and I’ll try it later. My yoghurt machine can only hold 1.2l of liquid at a time (just over a pint), and because my recipe made 2 pints, I needed to divide it into two batches.
I haven’t yet checked my second batch so I’ll let you know what it’s like.
The first batch is very thin, and apparently this is to be expected. Remember, on SCD you can’t add any thickeners or stabilisers like you’d find in shop-bought yoghurt. What you can do, however, is ‘drip’ your yoghurt. I haven’t tried this yet but I plan to.
Dripping the yoghurt involves lining a mesh strainer with cheesecloth or a coffee filter, placing it over a large container, and pouring your yoghurt into it. Over several hours, the liquid will seep out of your yoghurt. The longer you leave it, the thicker your yoghurt will become. Scrape the finished product out of the strainer when you’ve finished dripping it.
I am going to keep reading up about making SCD yoghurt and I’ll continue to tweak my recipe until I’m happy with the consistency. But I’m already so satisfied with the taste and very chuffed with my first batch.
Although it’s a time-consuming process to make it, it’s REALLY easy, especially when you have all the equipment you need. I’m so excited to have introduced something so different and tasty to my diet, not to mention HEALTHY. The benefits of live-culture yoghurt are widely documented and yoghurt is particularly recommended for anyone with GI troubles or digestive diseases.
Have you made your own yoghurt? Share your tips with me. I’d love to have your input.