Yogurt cultured for 24 hours at 100 degrees has used up most of the lactose, making it suitable for the GAPS and SCD diets.
GAPS, Paleo, SCD
½-2gallonsmilkgoat or cow, raw or pasteurized. Preferably raw and from cows or goats eating fresh pasture
Yogurt starter. The Specific Carbohydrate Diet requires a yogurt starter with only acidophiluson the GAPS diet plain high quality yogurt from the health food store can be used as the starter.
In a stock pot, heat milk gently on medium heat, stirring approximately every 10 minutes, until milk is close to a boil. Cover, remove from burner, and allow to cool until the yogurt is comfortable to the touch, 90-110* F.
Make sure the yogurt is not too hot at this stage, or you will kill the good bacteria that are going to make your yogurt into milk. Place yogurt starter in the warm milk and whisk or stir to distribute evenly.
Pour milk with starter into the glass jars, if you're using quart sized jars, they do fit in the 5-tray dehydrator you just have to tilt them to get them in there.
Cover, and shake to distribute culture even more. Place covered jars in the dehydrator, and turn to 100 degrees for a full 24 hours.
Yogurt is now done and should be kept in the refrigerator.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com