SCD - Second Yoghurt Attempt

[Guest guest]

Could someone let me know if I am making SCD legal Yoghurt correctly, please.

1. I heated pasturised Goat's milk to 80 degrees C while stirring

2. I added 1/4 cup of Farmer's Union Greek Style Yoghurt (cows) without Bifidus

(it is an Australian SCD recommended yoghurt -unfortunately it doesn't have

Lactobacilus)

3. Placed it in my yoghurt maker for 24 hours.

I would like to make it legally this time as the first time I made it, I didn't

know I was supposed to heat the milk - and I got a rash reaction around the same

time.

Thank you

AM

SCD 2 weeks

[Guest guest]

I'm not sure what the celcius temp is, I use 180 degrees Fahrenheit, then cool to 110 degrees F, then mix with yogurt (I use 1/2 cup yogurt per quart of milk), then put it in my 110 degree oven for 24 hours (same as yogurt maker). Then place in fridge overnight. I've never had a rash from it, but there has been some discussion about rash developing after a couple of weeks on SCD, as a result of die-off effects. Also I've only used cows milk before, but I think goat's milk works the same way, it's just more temperature-sensitive than cow.

mishaOn Mon, Jul 5, 2010 at 10:13 PM, newbiescd <barbour.am (AT) gmail (DOT) com> wrote:

 

Could someone let me know if I am making SCD legal Yoghurt correctly, please.

1. I heated pasturised Goat's milk to 80 degrees C while stirring

2. I added 1/4 cup of Farmer's Union Greek Style Yoghurt (cows) without Bifidus (it is an Australian SCD recommended yoghurt -unfortunately it doesn't have Lactobacilus)

3. Placed it in my yoghurt maker for 24 hours.

I would like to make it legally this time as the first time I made it, I didn't know I was supposed to heat the milk - and I got a rash reaction around the same time.

Thank you

AM

SCD 2 weeks