SCD-Compliant 24-Hour Fermented Vanilla Cinnamon Yogurt
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A creamy, protein-rich homemade yogurt, fermented for 24 hours to be SCD-compliant and flavored with warming vanilla and cinnamon.
Time
Prep Time
15 minutes
Cook Time
24 hours
Total Time
24 hours 15 minutes (plus chilling)
Ingredients
0.5 gallon Whole Milk Grassfed A2 (Ensure it's free from added thickeners, stabilizers, or lactose. Goat or cow milk is fine, but must be fermented for 24 hours to remove lactose.)
2 tbsp SCD-compliant Plain Yogurt Starter (Ensure it contains only legal bacterial cultures (e.g., Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophilus) without any illegal additives like inulin or FOS, OR 2 tablespoons of a previous batch of SCD-compliant homemade yogurt.)
1 tsp Pure Vanilla Extract (Ensure no alcohol or sugar.)
0.5 tsp Ground Cinnamon (Ensure it's pure cinnamon, no added sugars or anti-caking agents.)
1 tbsp Raw Honey (Optional, to taste, ensure it's pure honey.)
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Pour the milk into a large pot. Heat it slowly over medium heat to 180°F (82°C). Stir occasionally to prevent scorching. This step denatures the milk proteins, making the yogurt thicker and killing any unwanted bacteria.
- 2
Remove the pot from the heat and let it cool down to 108-112°F (42-44°C). This can take about 30-60 minutes. You can speed this up by placing the pot in an ice bath, stirring frequently.
- 3
Once the milk has cooled to the correct temperature, add the 2 tablespoons of SCD-compliant yogurt starter or previous homemade yogurt. Stir gently but thoroughly to ensure the starter is well distributed.
- 4
Using a Yogurt Maker: Pour the milk mixture into your yogurt maker and ferment according to the manufacturer's instructions for a full 24 hours. Using an Oven/Cooler: Pour the mixture into clean glass jars. Place the jars in an oven with the light on (which provides gentle heat) or in an insulated cooler filled with warm water bottles, maintaining a temperature between 100-110°F (38-43°C). Let it ferment for a full 24 hours. Do not disturb the jars during this time.
- 5
After 24 hours, the yogurt should be thick and tangy. Carefully remove the jars and place them in the refrigerator to chill for at least 6-8 hours. Chilling stops the fermentation process and further thickens the yogurt.
- 6
Once the yogurt is thoroughly chilled, stir in the pure vanilla extract, ground cinnamon, and optional raw honey until well combined. Serve as is, or enjoy with other SCD-legal toppings if you wish!
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