24-Hour Yogurt Is The Difference Maker, Don’t Eat It At Your Own Risk!

24-Hr Yogurt

I remember when I first read about SCD-legal 24-hour yogurt, I was immediately put off. I was new to the kitchen and cooking was hard enough without learning how to make fermented foods.

From some reading online, I figured the only reason I needed to eat the yogurt was for its probiotic effect. So, I reasoned… if I could get those probiotics in pill form, why would I ever mess around with creating my own yogurt?

Well, that’s the danger of doing incomplete research on the web. Without investigating both sides of every story, we will usually only find the side we want to hear. Of course I found the answer I was looking for – plenty of websites telling me how good it was to take some probiotic pills.

What I didn’t do was fully read about the difference between the two. Because I chose the easy way out, I didn’t start yogurt until sometime in the 2nd month of the SCD diet. This was a huge mistake, because as soon as I started it I saw a HUGE improvement in my bowel movement quality.

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To understand why yogurt is different (and usually, better) than probiotic pills, keep reading.

What is Yogurt?

Yogurt is an ancient fermented food that has been eaten by people all over the world for thousands of years. But it’s not just curdled milk.

Yogurt is created when specific bacteria is allowed to ferment milk. When the bacteria ferments the milk, it becomes thicker, tangier, and more acidic – and it can keep much longer than regular milk can. It also becomes full of healthy-gut-promoting good bacteria (aka probiotics).

Traditionally, yogurt has been made with animal milks – everything from cow to goat to camel – but it can also be made with dairy-free “milks” like almond and coconut.

And because the bacteria consume the sugar in the milk (lactose) during the fermentation process, properly made 24-hour yogurt can be tolerated even by people who are lactose intolerant.

Yogurt isn’t just full of probiotics – depending on what type of milk is used, it is also high in protein and a great source of calcium and B vitamins (2,6 and 12).

Properly prepared 24-hour yogurt is an important part of the Specific Carbohydrate Diet, the Gut And Psychology Syndrome Diet (GAPS), and many other healthy gut diets.

Homemade vs. Store-Bought Yogurt

There is a huge difference between homemade 24-hour yogurt and store bought yogurts.

The obvious difference is in the quality of ingredients. Most store-bought yogurts have thickeners, preservatives, artificial colors and flavors, and WAY too much sugar.

But even if you can find a plain yogurt with no added ingredients other than milk and the bacteria, there’s another really important difference between store bought and homemade 24-hour yogurt – the amount of probiotics in the yogurt.

The probiotic content of yogurt depends on a few factors – most importantly the quality and quantity of the starter used (that’s the good bacteria added to the milk), the temperature at which the fermentation occurs, and the amount of time the yogurt is allowed to ferment.

Store bought yogurt is generally fermented for a short period of time at a higher temperature. And many store-bought yogurts are flash-pasteurized to make them shelf stable – which means they contain almost no live or active cultures by the time they make it to you.

Homemade 24-hour yogurt is fermented for 24 hours at 100-110°F. The low temperature and long ferment time allow the bacteria to consume all the sugar present in the milk and create billions of beneficial bacteria. A cup of 24-hour yogurt can contain 700 billion CFU’s (colony forming units) of good bacteria.

(And if you can find 24-hour yogurt at your health food store, be prepared to pay a lot!)

24-Hour Yogurt vs. Probiotic Supplements

Now we understand why 24-hour yogurt is much better than store-bought yogurt, but you might still be wondering… why yogurt at all? After all, you could just take a probiotic capsule and get all the good bacteria you need, right?

First, we have to consider the fact that our gut has 100 trillion bacteria inside it. Most probiotics contain somewhere between 1 billion CFUs and 5 billion CFUs – with some especially potent capsules containing 25-50 billion CFUs.

And probiotics aren’t cheap – high-potency capsules often cost $1 or more per capsule.

Compare that to the 700 billion CFUs in a cup of 24-hour yogurt – that means just one tablespoon of 24-hour yogurt contains about 44 billion CFUs.

Now, I’m not saying that probiotic supplements are bad or a waste of time or money – just that they aren’t comparable to SCD legal 24-hour yogurt. Probiotic pills have their place in the healing journey. They are especially useful in the beginning months of the diet. They are also useful when they supplement your diet with bacteria strains that are not in your yogurt starter.

But, if you’re not using 24-hour yogurt as a probiotic source, you’re really missing out on an affordable source of extremely high-quality probiotics.

How To Make Your Own 24-Hour Yogurt

So, now that you are ready to dive into the world of making homemade yogurt, where do you go to learn how?

Here are our directions for making 24-hour yogurt at home.

This is the yogurt maker we recommend using. (It is the only yogurt maker available that makes 24-hour yogurt properly.)

The take-home point of the article? Don’t neglect eating 24-hour yogurt! It is an extremely nourishing food that delivers a payload of good bacteria that are just waiting to help your gut get healthy. Probiotic supplements aren’t an adequate replacement for the power of 24-hour yogurt. But don’t throw them away, as they usually contain other good bacteria strains not available in homemade yogurt.

I know deciding to start eating 24-hour yogurt gave me a huge bump in health, and I’m sure it will for you, too! Making it at home is easy and straightforward with our directions.

– Steve

P.S. Do you still think you can’t tolerate or don’t need yogurt? Leave a comment telling us why.

Steven Wright

About Steven Wright

Steve Wright is a health engineer and author. In 2009, he reached a breaking point when IBS took over his life and the doctors didn't know how to help. Since then, he has transformed his health and started HealthyGut.com to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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104 thoughts on “24-Hour Yogurt Is The Difference Maker, Don’t Eat It At Your Own Risk!

  1. Avatar

    If I would like to make non dairy yogurt, can I use regular starter such as the Yogourmet yogurt starter, or does it have to be non dairy made starter? Thank you!

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    Hi. Have been gluten , dairy and soy free for past 4yrs. Have been living with Crohnes entire life…just started Scd and trying to clean up rest of diet to follow scd. Have never been able to use dairy yogurt. I do fine on goat gouda and meyenburg goat milk. I have an old salton dannon yogurt maker. Can i use to make scd goat yogurt? Where do i get starter? Can i use a plain goat yogart as a,starter? Not for sure about recipe? Also have had surgery and only have about 9″of colon left…will this diet still be beneficial? Hope i get an answer to these questions as i never seem to get a response to these posts. Thank you!!

  3. Avatar

    I make SCD yogurt every week and am totally hooked on it. I use a 1L yogurt maker from Lakeland. I use UHT whole (cows) milk because it simplifies preperation by not having to simmer it for two mins and cool it down. I know some frown upon using UHT milk but it works very well for me. So I pour the milk into the yogurt maker pot then microwave it up to about 40c. I stir in 1 desertspoonful of dried milk then add the starter stir and plop the pot into the yogurt maker heater. Leave for 20 to 24 hours then refrigerate. MAkes a fairly thick creamy yogurt that is not sourish. Pretty standard method really but I see some are asking about starters. I have tried a few and after trials settled on a good desertspoonful of Total Fage Greek yogurt. This does not make Greek yogurt. It’s the probiotic content I am after. It contains five different ones.
    I freeze some in ice cube trays for future starters and this works well too. Hope that helps those who are hesitant about having a go.

  4. Avatar

    Im just on the first few days of stage 1 and my biggest problem is bloating and constipation so I really want to get started with the yogurt as soon as possible. How long should I wait until introducing homemade almond milk yogurt? As i know nut milks are to be introduced at the end of stage 1 after a few weeks?


  5. Avatar

    I am wondering about the heating of the milk before making yogurt with it…

    I only have access to pasteurised cow milk, and is the pasteurisation not enough to kill the bacteria before making the yogurt, when i open a fresh package? Is the additional heating to 180° still necessary for pasteurised milk?

    If so, is there a way to know how much to heat the milk without having a thermometer?

    Thank you!

  6. Avatar
    Kimberly Webb says:

    My new yogurt maker(Salton with 5 individual cups) is keeping the temp at 98-100 degrees. Is that ok? My 1 quart yogurt maker was getting too warm at 116, so I tried the dimmer switch that Steve suggested and it worked great. I just need to know if I should go back to the 1 quart.
    Thanks, Kimberly

    • Avatar

      Hi Kimberly – as long as it is coming out with a slight fermented taste and is well set it should be OK.. I’ve always tried to keep it more at 100 degrees so anything you can do to keep it in that range would be good:)

  7. Avatar

    Hello! I just made my first batch of almond milk yogurt, using the instructions from your book. I fermented it for 12 hours, and i think it worked, but there is water separating at the bottom of the glass container, and the thick part is at the top. Do i just whisk and mix it until it is combined again? And is it normal that some of the water separates when making almond milk, or what can i do to avoid that next time?

  8. Avatar

    Hi! I’ve been making the SCD yogurt for several years, & until recently, had been using pasteurized milk, as well as scalding the milk before making it. I’ve found a nearby raw, grass-fed dairy source & have been omitting the process of scalding the milk. I’m also fermenting it at around 110 degrees F to keep the yogurt within raw standards, but am also fermenting as long as 30 hrs. In keeping with a raw product, am I sacrificing any of the probiotic benefits?

    • Avatar

      HI Jeanne – I honestly haven’t seen any research on your question so I can’t say for sure. You can always go by how you feel after consuming the yogurt. Eventually, you’ll know if you are not getting the probiotics you need.

    • Avatar

      Just saw your post. You aren’t sacrificing probiotic benefits, but you are putting yourself at risk by allowing potential bad bacteria to remain alive. Let me explain: Raw milk contains both bacteria and enzymes. The enzymes are great, but the bacteria is not controlled and you have no idea what may have gotten into that milk. The reason it’s not normally a problem when you drink it raw and unfermented is that it’s usually so fresh (and cooled immediately) that the bad bacteria doesn’t have a chance to grow. But if you leave it at bacteria culturing temperatures, you’ll be culturing the bad with the good.

      I don’t have a microscope, but my understanding is that if you bring the milk up to around 116F and keep it there for 20 minutes and then cool it down to 100F, you won’t destroy the enzymes which makes milk more digestible, but you will kill the bad bacteria (most bacteria cannot live above 120F). You can then introduce the good bacteria, and then you know exactly what’s in that yogurt, and it’s still has all those wonderful raw milk benefits.

      • Avatar

        Hi and thanks for sharing! Ultimately, it’s up to you if you’d like to heat the raw milk or not. We’ve done it both ways and they both turn out just fine. Many experts do advocate for NOT heating the raw milk for many reasons, including: 1. Pasteurization makes milk vulnerable to pathogenic contamination 2. Raw milk has it’s own innate bacteria, which protect the raw milk from other contaminants. 3. Raw milk is full of enzymes, which are destroyed if the milk is heated above 108 degrees F. One other factor to consider is where the raw milk is coming from…how it is handles, packaged, the health of the cow, etc.

  9. Avatar


    I’m thinking of starting SCD diet and doing some research on it.Suffering from UC from 15 years!!
    I want to order or buy a yogurt maker but don’t have any idea.I live in Qatar and don’t see the brands mentioned on the websites for SCD.Can I buy a normal yogurt maker?Also am so intimidated by the whole process of yogurt making.I don’t know which yogurt to use as a starter.Some insight would be very helpful.

    Thank you

  10. Avatar

    My 16 year old son was diagnosed last year with celiac disease and has been unresponsive to a gluten free diet. His intestines are badly damaged and showing no sign of improvement so we are going to try the SCD diet. I am having some concerns about the yoghurt making process…it seems very technical! I looked for a yoghurt maker but can’t seem to find a suitable one…any suggestions? Thanks from a worried Mum 🙂

  11. Avatar

    Hi – I have Crohn’s, and I take Humira…so I’ve been too nervous to eat the batches of yogurt I’ve made in my yogurt maker because they’re a little bit lumpy. Because my immune system is suppressed from the Humira, I have sort of an irrational fear that somehow I will ferment a bad bacteria and make myself sick. Is it ok for the yogurt to be a little bit lumpy? I use whole cow’s milk. Is it possible to make yourself really sick eating bad fermented yogurt? Thank you for posting such helpful Info.

  12. Avatar

    Hi. I’ve just started introducing the yoghurt in small quantities but I think I’m reacting to it (even a tablespoon for example). Before I started SCD I was living off Fage Greek yoghurt and this didn’t seem cause me problems despite eating tubs of the stuff. I used it as a starter for my own yoghurt so the probiotics should be the same (I’m assuming!) Can anyone shed any light on why this might be the case? Is it simply too many probiotics? Thanks

    • Avatar

      Hi Kerry, thanks for reaching out! We suggest trying to make the yogurt by first testing out cow and goat milk to see how you do. If not, you can try an organic brand of coconut milk, such as SO COCONUT MILK or any similar will do- just check the ingredients first.

  13. Avatar

    I just added the SCD yoghurt to my diet, and it has caused me quite a bit of pain (cramping, headaches, frequent diarrhea). Should I stop and try it later?? The other SCD foods seem to be working for me, but adding the yoghurt has been agonizing.

  14. Avatar

    Hi. I have been using the almond recipe since I have been intolerant to dairy my whole life. I also have had store bought yogurts and milks that were dairy free to end up with the same pain. I have been fallowing the SCD Diet with the GI Prohealth yogurt using almonds and I can honestly say my body is having HUGE change since the yogurt introduction. I was struggling for three weeks before buying the yogurt maker try to stay strict to the diet. Every time I went off for something simple like peanut butter etc…pain. I am sooooo happy and grateful for this support system .. thank you Jordan and Steve for giving me hope that something will work in my life to feel better. I have celiac’s disease and I just got worse and worse with gluten free foods until I could not tolerate any food at all. I highly recommend the breakfast sausage! I puree all my veggies right now. A great idea for desert I have been doing is to puree butternut squash with a bit of coconut oil and cinnamon. I let it sit in the fridge and mix with my yogurt and add more cinnamon. I don’t feel deprived now. I am so so greatful…

  15. Avatar

    I’ve been making yogurt using a Salton YM-9 incubator. However, that only makes one quart at a time, and I’ve been searching for something that makes a larger batch. I just found the Brod and Taylor folding proofer, which can be used to make up to six quarts of yogurt at a time. (You use your own containers, which means you can use glass canning jars.) Has anyone had experience with that device? (I found it on Amazon.) It looks like it is exactly what I need. Thanks!

  16. Avatar

    I would like to start making this but I don’t know if its the right time. Do you recommend using the homemade yogurt when starting the intro diet when diarrhea is active? Or, should I wait until diarrhea stops.?

  17. Avatar

    Help! This is so new to me and your site is great, but I’m stuck on what to do next. I was diagnosed with SIBO a few months ago, given some meds , still had it and treated again. I decided at that point to take matters into my own hands. Also I had my gallbladder removed because it was functioning at zero percent. I started making your 24 scd yogurt and taking a daily probiotic. Now what? I don’t have a disease, but I need to create a healthy digestive system. Do I take enzymes too? Do I eat fermented Food? Do I do all of the Above? Do I need to be on a special diet although I don’t have a disease? And if so for how long? Any help would be appreciated.

  18. Avatar

    Yogurt me this…
    Can I just buy local yogurt from my local farmers market that has no additives; just local milk and active cultures.
    Is this an effective equivalent to making it myself?

  19. Avatar

    This is great – I have almond flour that I’d like to try making it with and am not having luck finding a recipe online. Do you pretty much follow the same process as almond milk yogurt making?

  20. Avatar
    Cynthia Albert, BSN, RN says:

    Hi Steve and Jordan,

    I started out on SCD with purchasing your eBooks last July. The biggest hurdle I am having is the yogurt. I have celiac disease and have a true allergy to casein, so I avoid dairy altogether. I am interested in making coconut milk, yet the Yogourmet heats up higher than 110 degrees. The dimmer switch I bought for it from the same online store does not work with the Yogourmet. The switch works, yet the current does not connect to the yogurt maker. Then I read in a recently published cookbook that coconut yogurt can be made at 120 degrees for 24 hours. Is this SCD legal? I am trying to do the right thing here, and the frustration is overwhelming.

  21. Avatar

    Hi Steve, I just added almond yogurt to my diet (made with a non dairy starter from GI Prohealth). I have got increased bloating and gassiness. Is this expected? How long does it usually last, and is there anyway to get rid of it? I am wondering whether to give up the yogurt, as it’s very unpleasant. Olivia

  22. Avatar

    So after thinking about it for a while and being sick for so long w/ UC, I finally started the SCD last week and as is well. I’m incredibly intimitated by this yogurt making thing and to make matters worse, after much deliberation, the yogurt maker I ordered just became discontinued. So….who can suggest a quality yogurt maker, that is easy to use? I really appreciate the tips!

  23. Avatar

    If you don’t eat dairy yogurt, what kind do you eat? Goats milk? Almond?? I eliminated dairy too, and it has made a huge difference. But I am pregnant and would love to eat yogurt. I make almond milk, but I have yet to try Goats and I wanted to see how that went for you.

  24. Avatar

    I recently purchased your SCD lifestyle ebook and noticed in the yogurt making section that you pictured periwinkle swiss goat milk, which is ultra pasteurized, but I have read several places not to use UHT milk when making yogurt and that it may not even culture. What gives? The periwinkle is the only brand my local store carries. Is it acceptable for use or not?

  25. Avatar

    if you want even less lactose strain your yogurt, kefir or sourcream of the whey in the fridge! i use old silk shirts or silk screen or milk bags. sourcream i have learned has less lactose then yogurt because its made with cream, look for a firm orgainic kind with no additives. i was thinking about adding back nut milks to make it yogurt again or just use water

  26. Avatar

    hi a good way to keep your yogurt of kefir warm is to use a cooler with a quart jar of water with peroxide in it and a quality fish tank heater and a remote temp gauge is nice 10 bucks at haardware stores.. also the scd book says to not use uht ultra pasturized milk for some reason, also buy organic or natural atleast,i use raw milk but its non gmo corn feed there is no grass feed cows here. most organic milk at the store is still gmo fed and the calves are blood fed also.

  27. Avatar

    I am helping my husband who just started the SCD on monday 4th of feb. He’s been diagnosed for uc last aug and had 2 flares since. He is having formed bs for more than a month for being on asacol. he was on prednisone for the last 8 weeks as well.
    Well he had normal yogurt as well as SCD yogurt last month but stopped during the scd intro. However he is having the cheese made from the SCD yog as dry curd cottage cheese in not available in the uk.
    when can he start his scd yog again?
    thank you

  28. Avatar

    Hi! I thought I watched one of your videos where you had the results of the bacteria in your gut before eatting fermented foods and then after, but now I can’t find it. Did you guys have a video like that?

  29. Avatar

    I am about to make scd legal yogurt for the first time. I ordered Yogourmet starter online but noticed the package states that the product is “manufactured in a facility that manipulates products that contain wheat….” This is usually a huge red flag for me, because of celiac disease. Has anyone with celiac disease used the yogourmet starter with success? Thanks.

  30. Avatar

    Hi Steven,

    Thanks so much for all the work you’ve put into this site. I just made my first batch of goat’s milk yogurt (pasteurized – it turned out just fine!) and after eating two tablespoon fulls I had some weird reactions. It sort of feels like a fight or flight reaction; I feel sort of foggy and also like I’m holding my breath almost. After a recent stool test I found I have absolutely no growth of any good bacteria aside from E.coli. I’ve been sick with gastro issues for 3 years, and I’m just now getting to the root of the problem (without doctors of course…). Obviously, I need to repopulate the microbiome, but I’m wondering if my reaction is normal for a “sick” person? I can’t find any other “reactions” online, just that some people do have them. So vague.

  31. Avatar

    Hi, I am giving goat’s and sheep’s milk yogurt a try (I like the combination b/c adding sheep’s milk makes the yogurt thicker and tastier). But, I am having the problem that my nose gets really runny and I intestines get stopped up. From your experience does this seem like a sign that the yogurt isn’t good for me? Or would you guys recommend trying for another 2 weeks or so before giving up? Thnx, Claire

  32. Avatar

    Hi, we contacted Woodlands, to ask what cultures are in their goats milk yoghurt because it doesn’t name them on the tub, it just says it is live, and they said that the cultures in their Goats milk yoghurt are Lactobacillus Bulgarius, Lactobacillus Acidophilus and Streptococcus Thermophilus, same as the sheeps milk yoghurt, so this too can be used as a starter.

  33. Avatar

    Hi Steve, this is for Matt and anyone else in the UK having trouble finding a legal yoghurt starter here. He can buy Woodlands Organic Sheep Milk Live Yoghurt 450g, it has the right probiotic in it, NO Bifidus, and can be used as a starter to make 24 hr yoghurt. On their site they say:-

    Where to Buy
    Our yoghurts are available in 95% of Waitrose stores, approximately half of the Sainsbury stores, and a large number of independent health food shops, good delicatessens and farm shops. Waitrose and Sainsbury stock our 450g pots of natural yoghurt, and many health food shops stock all of our range, including fruit flavours. We supply most of the distributors to the health food trade so if you wish to purchase from them, please ask your nearest health food shop if they can supply you. If you are still unable to find our products just give us a call on 0845 467 9894 or contact us.

    Hope this helps.

  34. Avatar

    I have been diagnosed with Crohns disease and I would like to do my own yogurt.
    I live in Sydney and I am unable to find a store who sells a non dairy yogurt starter. I only found this product which is a dairy starter: http://www.natrenpro.com/product_yogurt_starter.asp
    I am gonna use some goat milk, so what would you suggest ? Is that bad to make it with a dairy starter ? Or do you have a website to recommend so I can order the non dairy one? Thanks a lot! Nathalie

  35. Avatar

    Quick question. Is it the core temperature of the yogurt that needs to be between 100-110F or is it the environment that the yogurt incubates in that needs to be in this range? (i.e, yogurt maker, oven, dehydrator) The reason I ask is the two don’t always correlate due to evaporation of liquids, material used, etc.

    Thank you.

    • Steven Wright

      @Matt – the GI Pro Health is not simply yogurt no. It’s the active ingredients without the milk proteins. Checked by the lab to make sure it’s high quality and pure. But you can try using regular yogurt as a starter if you want. People do report success, it’s just not as reliable in my experience.

  36. Avatar

    I have severe Crohn’s disease, had right colon removed 3 years ago due to stricture from scarring, and recently had the rest of my large intestine removed only 9weeks ago as it just wouldn’t heal after 6years of continuous treatment and high amounts of medications still couldn’t keep me stable. After removing that, leaving my small intestine attached to my rectum… only 5weeks after discharge from my op, i was readmitted as the rectum was ridiculously inflammed and i lost 9kg in those 5weeks and could not tolerate any food at all, and that is still being on high meds. Which is when i was upgraded from aggressive crohn’s to severe.
    My body went into anorexic phase and was rejecting food and i had to slowly reintroduce my body to food again by small snacks multiple times through the day until i could eat without feeling like i was going to vomit. they had me on low residue diet, but told me to only eat white bread and lots of high calorie supplement drinks to put weight back on. when i left hospital they told me to eat white bread, eggs, dairy, and meat and fish only,.. no fruit or vegetables until my body stabalized. (COMPLETELY OPPOSITE TO THE SCD DIET)
    It was at this point i decided to investigate into diet and how closely linked it was and my goodness i was amazed at what i discovered. Why the doctors dont explain or suggest looking into diet changes really blows me away. After the 6.5 years i have endured with this horrible disease and every time i ask about diet, im told just trial and error and to avoid foods that make me sick otherwise there is no specific diet to follow other than avoiding high fibre during a flare up. But that’s easier said than done when you dont know where to start!
    After my research, I tried gluten free for about a week, probably not enough to see any real results but the yoghurt sounds like it is really beneficial. However i am unsure when to take it? At what time of day is best to consume the yoghurt?
    Is there some specific order i should follow with daily enzymes, probiotics and yoghurt?
    I struggle with breakfast ideas as i love my bread/toast and cutting that out has pretty much eliminated all breakfast options for me.
    Can the yoghurt be used as breakfast if i add berries or fruit to make it more filling and less tarty?
    Sorry my comment is so long.. i just want to get everything together first so i can really hit this disease hard and get on top of it and reclaim my life!
    Looking forward to your response 🙂
    Thanks, Suellan

    • Steven Wright

      @ Suellan – I’m sorry that the doctors didn’t do more for you, but I’m happy your finally here! I would take it easy on the vegetables and fruits right now, make sure you peel, cook and puree them in your condition. Slowly work them back in. But Coconut oil, seafood and cooked meat that you chew should be your go-to foods.

      The yogurt can be eaten in the morning as a breakfast, but you need to slowly introduce it. Have you tried eggs and bacon? Or Jordan’s famous breakfast sausage yet? Trust me and the 100’s of other who swear by it!

      True yogurt is tart, only the store bought overly sweetened stuff is “sweet”. You can add honey and fruit to it to help. Enzymes and Probiotics should be higher on your priority list than SCD yogurt as they are easier to control the variables. Any homemade fermented foods contain some variation that you just cannot control for like supplements.

  37. Avatar

    Just want to give you my report on SCD legal yogurts. I have celiac’s and am allergic to caseine, in dairy. I had developed a duodenal ulcer and was put on triple antibiotic therapy. That’s when I started to develop and inflamed bowel. I’ve been off and on the SCD for the celiac’s, but have had to go on SCD out of necessity since the antibiotics. I tried cow’s milk yogurt and it strung out my nervous system with internal tremors and major inflammation. Then I went to goat’s yogurt, which was much more easily tolerated, but made my skin and scalp very itchy, with sores. Now I’m making my own almond yogurt out of my own homemade almond milk. I use the recipe on GI ProHealth’s web site. The yogurt is very tasty and I love the texture. I strain the milk three times to get all of the almond fiber out. I don’t know how it’s working on my gut yet, since I just started using it.

  38. Avatar


    Could your yogurt have possibly gotten too hot? I accidently got my yogurt too hot once and it was very sour. I ended up throwing it out and made another batch. The yogurt does taste “plain” to many people with just a slightly sour taste, but it shouldn’t taste very sour as you’re describing. I’d try again and monitor the temperature very closely. Even yogurt makers can run too hot at times. Don’t give up – it’s so worth it! I know you’ll get it!

  39. Avatar

    Thanks to everyone for the recipes and information!! I have chron’s and I am just starting the SCD and am reading a lot to learn about it and specifically the yogurt. I was wondering if you could address a questions I have. I have been dairy free for several years so I’m wondering do I get the same probiotic benefit from making a nondairy coconut or cashew yogurt as opposed to coor goat milk yogurt? It seem like the answer is yes but I’m not exactly sure. The other question I have, is goat milk yogurt possibly easier to digest than cow milk yogurt? Is it resonable to think I could transition to goat milk yogurt after doing the nut yogurt? Should I be able to digest the goat milk yogurt now anyway? I was wondering if from the yogurt making process it makes the goat yogurt digestable for someone with dairy issues. Sorry for so many questions. Thanks so much for the help!!! Ryan

  40. Avatar

    I’m new to making the SCD yogurt. I’m hoping someone can give me some tips on how to do this right. My first batch looks good and has a good consistancy, not grainy or anything but it is so sour tasting that it is very hard to eat other than putting half a bottle of honey on it which then defeats the purpose. I hear everyone say that it tastes so great, but I’m having a hard time eating mine. Is it suppose to be that sour or did I possible do something wrong.

    • Steven Wright

      Hey Chris – Everyone is different, but general rules to abide by are to start slow and build up your dosage overtime to about 30-40 billion CFU’s a day. Observe any changes and adjust per your body.

  41. Avatar

    Hi guys, been doing SCD yogurt for a while now. Is it possible to make an SCD yogurt from a lactose free milk? We have a good lactose free milk here in Europe. Or does the yogurt starter needs lactose to grow the bacteria?

    • Steven Wright

      Hi Max – Normally the bacteria need to ferment the lactose to make the yogurt. Lactose-free milks usually contain added sugars to make up for the removal of lactose. That normally makes them illegal. Honestly you would have to try to ferment the milk for 24hrs and see what happens… I don’t know of anyone doing this yet so please post your results.

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        Hi! I am on SCD diet from December 2011. My concern is about the lactose free yogurt.
        I was trying to make yogurt from the goat milk. Fermented it for 24 hours, even for 48 hours, but unfortunately was not able to eat, still had reaction like for lactose. Then for many month was doing almond milk yogurt (made almond milk myself). Two weeks ago tried to make yogurt from lactose free milk and love it. It does not say on the pack that it contains any added sugar, it says milk and lactose enzymes. Lactose enzymes break lactose to galactose and glucose this is why milk sweet not because sugar is added. But I can see that in Elaine book she only prohibit drinking lactose free milk it does not say anything about making yogurt from it. I really love this yogurt but understand that have to go back to sieving almonds 🙁

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    Jordan and Steve,

    When should one introduce nut yogurt and almond milk into the diet? As BTVC says to wait 6 months and pecanbread says wait a few, I am wondering what is right. I introduced it two weeks into the diet this time. I am doing dairy-free and was anxious for the benefits of yogurt!


    • Steven Wright
      Steven Wright says:

      @ Sheena – If your doing it dairy free I think they can be pulled ahead for the purposes of yogurt. But I will be honest, if your still having problems at a month into the diet and your eating yogurt, I would encourage you to order dairy free probiotics and give the yogurt a break until you get your symptoms under control.

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    I have successfully been making SCD yogurt with my Sunbeam heating pad for the last couple of months. After heating milk to 180 and cooling to 110 and adding the starter (as explained by everyone on the web), you can either leave your stainless steel pot on the pad on MEDIUM and cover with dish towels or pour milk straight into your glass jars and leave on the pad on HIGH covered by a few dish towels. This is a very simple and consistent method. And it doesn’t tie up your oven or involve coolers, etc.

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          I am Newley starting the SCD also known as (specific carbs diet)
          I am going to make a homemade youghut which is best suited to me, I am going to use Wooldands Sheep youghut and milk however
          What milk can I use to use? Cows milk or sheeps milk? To make the youghut

          If anyone knows this please get back to me.


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            Because I used to have problems with cow milk I first started off with goat milk. After about a month of goat milk yogurt I slowly switched to cow milk because it’s cheaper and more readily available in my area. The problem with goat’s milk is that it doesn’t produce a very thick final product so I got into the habit of hanging the yogurt for a few hours before eating it. (For hanging yogurt you can use cheesecloth and a dowel of some sort or personally I use a sieve and disposable coffee filter.) The side benefit of draining excess whey is that some people, myself included, report that it is easier to digest.

            TL;DR: If you’ve had previous issues with dairy a number of people have had success starting with goat’s milk and then transitioning. Others have to stay with goat’s milk. If you are fine with dairy in general go with the best dairy you can afford/find. Organic grassfed is ideal be it cow, sheep or goat.

  44. Jordan Reasoner
    Jordan Reasoner says:


    Thanks for the tip. I know that pretty much all store bought Almond Milk is not legal for that reason, but I think that if you make your own out of raw organic almonds you should be fine. You can also make almond milk from organic almond flour like the kind from Lucy’s kitchen.

    In good health,

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      Have you guys done any research into raw milk for the SCD? It is loaded with good bacteria that is killed off in the pasteurization process, and most people who can’t drink pasteurized milk can drink it. If you made yogurt with raw milk would it have even MORE good bacteria in it? And it SHOULD be easier to digest.

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    @ Hayley – Thanks for stopping by, Kefir can be a very valuable addition to the SCD diet but it is advised against being used until you have been following the diet for sometime.


    The reasons behind this are explained in the above link however the short summary is that Kefir does contain yeasts which in a comprised digestive system may cause more problems than benefits. The other problem is that cow milk’s kefir in order to be lactose free needs to be fermented between 24 and 48 hrs vs SCD yogurt only needs 24hrs. While the 2 main strains of yogurt bacteria are transient these bacteria have been proven to help digestion and can live up to a couple days in the digestive tract. The two best yogurt starters GI Pro and Yogourmet contain other strains that also aid in digestion. As far as I know there has never been a scientific study that compared Kefir strains vs Yogurt strains and their effectiveness in helping digestion.

    Another note is that SCD legal yogurt can be made with or without Casein/Whey. Each person is different and should be encouraged to try several different types of yogurt including Cows Milk, Goats Milk, Nut Milks, Coconut Milks. You are correct in stating that dairy is the number 1 allergy and many people don’t find this out until trying a different non-dairy yogurt starter.

    While there is a big debate raging on whether or not we should/have adapted to consuming the milk of another animal I think the probiotics out weight the negatives. If you feel strongly against consuming animal milks then there are plenty of non animal milks to try. It has been shown in several studies that people who have digestive problems have significantly less good strains of bacteria in the digestive tract than healthy people. I believe because of this we should be doing everything in our power to try and get more beneficial bacteria back into our bodies.

    So to sum it up I would suggest consuming SCD Legal yogurt right from the start of the diet and I encourage everyone to experiment with different types of milks. I think Kefir has the ability to take your health to the next level however it shouldn’t be tried until significant healing has taken place. I’m planning on experimenting with it soon and hope to be able to provide more info then.

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    Also dairy is the #1 food allergy (that doesn’t include those who are lactose intolerant), so if following an anti-inflammatory diet version of SCD, I don’t know if yogurt is the best route cuz each time you’d consume dairy you will have an immune response. The kefir in america is usually from dairy as well unfortunately. There are a lot of reasons why people may not necessarily want to consume something nature produced to turn a calf into cow.. namely the nutrients Calcium:Phosporus and the two main proteins whey:casein are not in the ideal ratios for human bioavailability (absorption)… the choice is ours in the end, as the only species that consumes the milk of another. Any thoughts you’d like to add on these issues?

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    What about kefir? I’ve read its way better than yogurt with bacterial cultures that colonize the GI Tract and aren’t transient like those in yogurt. It has more beneficial strains as well including beneficial yeasts to control & eliminate destructive yeasts. It also has smaller curds and is fermented longer making it easier to digest with lower lactose than yogurt – they say it improves digestion for those who are lactose intolerant. What’s the dif. b/w SCD legal yogurt and kefir?

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    Steven Wright says:

    @ Amy – Thanks for stopping by and providing the great coconut yogurt recipe! I’m going to have to try it soon.

    Gelatin is legal on the SCD diet and even used in the intro diet! Just make sure its the unflavored kind.

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    I shared my coconut yogurt “recipe” on Nell Stephenson’s blog recently. Here’s the link for anyone who wants it: http://tinyurl.com/3ytguha

    The one caveat is that I use gelatin to thicken the yogurt. I think the SCD legality of this is questionable, since yogurt is not supposed to have anything added to it until after it’s cooled. If the gelatin were left out, it would be runny but still tasty. Even though I am no longer strictly following the SCD (I’m on a Primal diet now) I still eat my coconut yogurt daily. It makes such a big difference in my digestive health. I know I wouldn’t have been able to broaden my diet without it.

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