My son, Parker, follows the SCD diet for his ulcerative colitis. This diet calls for yogurt. Goat milk yogurt is our yogurt of choice. Either powdered goats milk or fresh goats milk will work just fine. This recipe also works for cow’s milk. It’s important to know you can replicate any foods required for a special diet when the shtf, in one of it’s many forms.
It’s actually a pretty simple process. I used a gallon and a half of fresh goat milk and put it into a a clean pot, allowing it to slowly warm up to 180 degrees. Make you that when you check the temperature you stir the milk so that you get an overall reading. You’ll want to keep the milk at 180 degrees for at least 2 minutes.
Next, take the your pot of milk off the hot burner and onto a cool one. I often just place the entire pot into a sink of ice water to hurry the cooling process. You want to let your milk cool to 100 degrees.
Once you milk has cooled to 100 degrees, pour a bit out into another container. Add your yogurt ‘start’ to that small bit, stirring to make sure there are no lumps. Then pour your newly mixed ‘start’ into the large pan and stir some more. You want to make sure the starter and milk are well mixed.
Heat your milk to 180 for at least 2 minutes and then allow it to cool to 100 degrees.
I used about 1/4 of a cup of yogurt starter. What is a yogurt starter? It’s simply a bit of yogurt I’ve saved back from my previous batch of goat milk yogurt.
Is this your first batch of yogurt? No worries. You can purchase a container of plain goat milk yogurt and use that. OR you can use the packaged yogurt starter. Simply follow the directions on the package.
Next I poured the soon to be yogurt into clean half gallon mason jars. We use a LOT of goat milk yogurt so I tend to make a lot at a time. Feel free to start with a smaller amount!
Next I screw on the tops and rings and place each half gallon into my Excalibur dehydrator. Yup. You can make yogurt in the Excalibur. Sweet, eh?
I keep my yogurt fermenting at about 100-115 degrees for at least 24 hours. After the 24 hours have passed, I put the yogurt into the fridge to chill for about 24 hours.
What? You don’t own an Excalibur? Worry not. You can use a yogurt maker, or even put your covered pot of milk and starter into the oven and use the oven light as a heat source. Or how about using your crockpot?
Do you have someone on a special diet the likes of which you will need to replicate in case of a time of crisis?
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