Looks like you're in . Go to UK Store? ? Yes please or No Thanks
Menu

24 HOUR YOGHURT MADE WITH COW'S MILK - STEP BY STEP

Posted on April 11 2016

24 Hour Yoghurt - also known as 'Specific carbohydrate diet' yoghurt, is a powerhouse of gut loving bacteria and nutritional goodness. Find out why it should be your first go to healing food here.

BEFORE YOU BEGIN - CHOOSE GOOD QUALITY COW'S MILK. 

If you want the most nutritious yoghurt possible, it must be made from good quality cow’s milk. The most nutritious milk will be from animals eating their species appropriate food. For cows, this means grass! Not grains.

Unfortunately, supermarkets are not known for stocking good quality cow’s milk. Independent organic grocers and farmers’ markets will be your best bet. I personally use an unhomogenised, biodynamic milk. But if you’re unsure click over to Help! Which cow’s milk should I buy to make yoghurt?

PREPARATION

It is important to sterilise the Luvele yoghurt making glass bowl, lid and any utensils (the whisk) you use beforehand. The danger of not sterilising is that other bacteria may overpower your starter culture and affect the quality of your precious yoghurt. With cow’s milk, I admit to being a bit lazy with this step. I do not boil the glass yoghurt bowl for 5 minutes. I do however, thoroughly clean out all previous yoghurt residue, then put the bowl in the dishwasher. Before use, I then pour additional boiling water into the bowl and them promptly dry it with a fresh clean tea towel. I find this is enough. Note: If preparing raw milk yoghurt, I would definitely sterilise properly.

 24 HOUR YOGHURT MADE WITH COW'S MILK - STEP BY STEP

In this post the Luvele 'Pure' Yoghurt Maker is pictured.

1. Measure Quantity
Measure the appropriate quantity of milk to fill your Luvele yoghurt maker and pour into a large, clean saucepan.

2. Heat the milk to 180° F (82° C)

This is just the moment before the milk is about to boil. You can actually see this pre-boiling point; the milk begins to swell and rise slightly. The milk must not boil however.

  

TIP: I once found waiting for the milk to heat nerve racking. I would stand by the pot with thermometer in hand, waiting, and waiting. It felt like an eternity. Recently I timed how long it took to reach 170 degrees Fahrenheit and that has made the process fail-safe and stress free. I now set my oven timer at 7 minutes (yours may be different) and relax. When the beeper goes off I know I have at least another 30 seconds to get to the stove and turn the heat off. Now that last 30 seconds seems to take an eternity!

3. Cover the milk & let cool to below 110° F (43° C)
It is fine if the milk cools down well below 43° or even goes cold, it just mustn't be too hot. Temperatures above 43° C will kill the starter culture.

As the milk cools a layer of skin will form on the yoghurt. Some SCD yoghurt recipes recommend taking this off. There is no harm leaving it in though. It does not produce lumpy yoghurt.

NOTE: If you are using unhomogenised milk, the skin will be a rich and nutritious layer of cream. Divine. You don't want to miss out on this!

4. Pour the milk into the yoghurt making glass bowl.

5. Add the starter culture and gently whisk it in.
Each starter culture will come with different instructions. Please follow the instructions unique to your starter culture and use the amount specified. The yoghurt starter I am using is from here

6. The milk is now ready to begin fermentation.
Put the lid on the glass yoghurt bowl and place into your Luvele Yoghurt Maker.

7. Switch the yoghurt maker on.
Set the temperature to 38° C, set the timer to 24 hours and leave it to do it’s lacto-fermenting thing.

8. After 24 hours the fermentation is complete.
NOTE: You can set the yoghurt maker to ferment for a further 5 hours if you want your yoghurt to be completely lactose free. See the post Fermentation time & temperature makes all the difference for more information.

9. Turn the yoghurt maker off.
Remove the Luvele yoghurt maker lid and gently lift out the glass bowl. Straight from the cooker the yoghurt will be warm and runny.

TIP: There will be watery condensation collected under the lid. I recommend taking the lid off and letting the water drip off away from the yoghurt before putting it in the fridge to cool.

10. Place the tub in the fridge for at least 6 hours to set.
Be gentle with the warm yoghurt and don’t stir it or else it won’t set in a perfect white mass.

NOW CHECK OUT THE WONDERFUL CREAM ON THE TOP OF MY HOMEMADE YOGHURT!

Join our Newsletter

Sign up to receive our daily email and get 50% off your first purchase.