24-Hour Homemade Yogurt

Approved bacteria strains include:

• Lactobacillus bulgaricus
• Streptococcus thermophilus
• Lactobacillus acidophilus

Equipment Needed

• Heavy pot
• Thermometer (recommended for accuracy)
• Glass jars
• Yogurt maker, Instant Pot (yogurt setting), or warm oven/light method

Step 1: Heat the milk

1. Pour milk into a pot.
2. Heat slowly to 180°F (82°C), stirring occasionally.
   1. This denatures milk proteins and improves texture.
3. Remove from heat.

Step 2: Cool the milk

1. Let milk cool to 110°F (43°C).
   1. This is critical — hotter will kill bacteria.

Step 3: Add starter

1. In a small bowl, mix starter yogurt with a bit of warm milk.
2. Stir this mixture gently back into the pot.

Step 4: Incubate

1. Pour milk into jars.
2. Incubate at 105–110°F for 24 full hours.

Step 5: Chill

1. Refrigerate at least 6–8 hours to fully set before eating.

SCD Notes

• Allowed: After full 24-hour fermentation
• Not allowed: Store-bought yogurt, kefir, or yogurt fermented <24 hours
• Honey may be added after fermentation, never before

Flavoring Ideas

Add after fermentation:

• ½ tsp Honey
• Fresh or cooked fruit such as:
  • Banana
  • Apples (cooked or applesauce)
  • Berries
  • Pears
  • Cinnamon or vanilla bean
  • Nut butter (if tolerated)

Texture Adjustments

• Thicker yogurt: Strain through cheesecloth
• Drinkable yogurt: Stir in a little water or fruit purée (after fermentation)

Troubleshooting (common issues)

• Too thin: Milk not heated high enough or incubation too cool
• Too sour: Normal for 24-hour yogurt; improves after chilling
• Separated whey: Stir gently or strain