easiest scd lactose-free yogurt in instant pot

How To Make easiest scd lactose-free yogurt in instant pot

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  Step 1
  Pour your 1/2 gallon of ultra-pasteurized milk into the Instant Pot. You may double or triple the recipe if you have an 8-quart Instant Pot. *See note in step 8 about making sure you have bought the right type of milk!*
• Step 2
  For the Instant Pot DUO (not the DUO MAX): Press the sauté mode button, then adjust the time to 5 minutes. 10 minutes if you doubled the recipe to a gallon of ultra-pastuerized milk, 15 minutes if you tripled the recipe to a gallon and a half of ultra-pastuerized milk. Let the Instant Pot run the sauté mode for the specified time to warm the milk. The milk should be very warm, but not hot, to the touch. You want the temperature to be between 108-114 degrees F, if you have a thermometer, but if not, just make sure the milk is warm, but not hot, to the touch. FOR THE INSTANT POT DUO MAX: You will be skipping this warming step. It will automatically get up to the correct temperature before counting down the incubation time.
• Step 3
  Stir in the Dannon plain yogurt, which is your starter. A heaping 1/4 cup. If you double the recipe, a heaping 1/2 cup, if you triple the recipe, use a level whole cup.
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  Step 4
  Place on and lock lid. For the Instant Pot Duo: Press the “yogurt” mode button. Press it repeatedly until it shows the light above “normal”, not “less” or “more”. Use the arrow buttons to adjust the time to 24 hours. Press the “start” button. It will do the rest for you. When the 24 hours is up, move the yogurt to the refrigerator. FOR THE INSTANT POT DUO MAX: Press the “yogurt” function button. Choose “custom” with the dial (turn the dial until “custom” is blinking, then press the dial button to select). Adjust the temperature to 110 degrees F with the dial, then press the dial to select. Adjust the time to 24:00 with the dial, then press the dial to select. Now press the “start” button. It will do the rest for you. When the 24 hours are up, move the yogurt to the refrigerator.
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  Step 5
  TIPS: The higher the fat content, the less tart your yogurt will be. When the yogurt is done, we like to add: 1/2 tsp Frontier Coop Organic Lemon Flavoring 1 tsp Trader Joe’s Organic Bourbon Vanilla 1 tsp Cook’s Organic Almond Extract Or, we replace the almond extract with an extra teaspoon of vanilla. Always remember to check ingredients for SCD compatibility. We have had success with these, but remember that ingredients and manufacturing processes can change, so make sure to verify yourself. With the flavoring, it’s delicious with fruit or honey. To make a dip/dressing from plain yogurt, add plenty of granulated onion, some granulated garlic, and dried marjoram. Other herbs or spices can be used to your preference; there are lots of delicious options. Penzey’s has some great mixes, including their Sunny Paris seasoning. Both Penzey’s and McCormick companies have assured members of the SCD community that they do not use ingredients or unlisted processing aides or anti-caking agents not listed in the ingredients on the label. Of course, things can change, so always safest to verify yourself at the time of purchase.
• Step 6
  The most important thing to check when using this recipe is that your milk is *ultra-pasteurized*, NOT just regular pasteurized, and also make sure there are no extra ingredients listed other than milk, cream, lactase enzyme, and/or vitamin D. No fillers or other ingredients like guar gum, etc. Check that ingredient list! You may use ultra-pasteurized milk of any fat content. You may use ultra-pasteurized half & half (for very thick & creamy yogurt, just watch out for filler ingredients). You may use ultra-pasteurized lactose-free milk. I do not suggest using the kinds that have been filtered to increase the protein content and reduce the sugar content, like Fairlife and Fit. They likely will give you a lower probiotic count due to not as much food (sugars) for the cultures, would need a shorter incubation time to keep what probiotic cultures are there from dying off, and have not been tested for this SCD recipe, though I am not aware of anything that would make the yogurt made from them SCD illegal. Most ultra-pasteurized milk comes in those square cartons that look like they are made out of a thick waxed cardboard. It will say “ultra-pasteurized” on the packaging. If you want to use just plain regular pasteurized milk, you will need a different recipe that includes more steps. See my recipe here: https://www.justapinch.com/recipes/side/other-side-dish/instant-pot-scd-lactose-free-yogurt.html
• Step 7
  CONCERNING YOGURT STARTERS: If you are not in earlier stages of the SCD (like maybe several years in on the diet, achieved good healing, and in remission), and you want to try introducing bifidus/bifido/B. Lactis strains, any good quality plain yogurt with live active cultures and no thickeners (just milk and live active cultures on the ingredients) can be used as your starter. When you are starting out, you are looking for yogurt cultures that have NO bifidus/bifidobacterium (B. lactis). You want (YES to:) L. bulgaricus, L. acidophilus, & S. thermophilus; casei is fine. This is required for the “SCD legal yogurt” that is referred to in the community. Currently, Dannon plain yogurt is one of those options with the correct probiotic strains. I can often find it at Target, and you can check online if your local Target carries it. There are a couple of options for buying powdered starter with the correct strains. G.I. ProHealth’s G.I. ProStart Yogurt Starter is one. It says it’s for non-dairy yogurt, but it contains the correct strains for SCD legal dairy yogurt, and is used by many. The other is Custom Probiotics’ 3 Strains Yogurt Starter Culture #1. Keeping these powdered ones in a tightly sealed container in the freezer allows them to last a long time. I often put the original container in a tightly sealed freezer ziplock bag as added protection against moisture. Yogourmet used to be an SCD legal option, but the company was bought, and they changed their formula to include maltodextrin, which is not SCD legal. If you have a box, check the ingredients list to see if you got one of the older legal versions, or if it contains the illegal maltodextrin. Just a note, Elaine says not to use your own yogurt as a starter for SCD dairy yogurt, because too many factors could lead to weaker culture counts, and she does not want people to end up with lactose that doesn’t get consumed by the end of the incubation time. So stick with the yogurt starters recommended.
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