Every Friday, we’ll be posting easy ferments, tips and resources from Kinda Easy Recipes.  The series will be called #FermentedFriday focusing on fermentation + information to get started!  It is so exciting share easy ways to add health boosting foods into every meal!

A lot of people love yogurt.  But for some reason making yogurt is intimidating and seems like a tedious process.  In reality, learning how to make yogurt is easy.  If you are making raw yogurt, you don’t even need to turn on the stove!  All you need is yogurt starter, milk, and a yogurt incubator or food dehydrator.  

Homemade Yogurt


How to make yogurt at home

This is an easy homemade yogurt recipe.  I started making yogurt at home soon after I discovered real yogurt.  If GAPS or SCD brought you to homemade yogurt, it’s easier to use a dehydrator than a yogurt incubator because the diets require a lot of yogurt.  The Excalibur is perfect for making yogurt.  You can easily fit your quart sized jars into the dehydrator and make 2 gallons at a time!

GAPS + SCD Yogurt

For yogurt to be GAPS or SCD friendly, it should be fermented for 24 hours.  As you may know, this is an essential part of the diet.  It is easy to digest and restores gut flora.  The longer fermentation process breaks apart double sugars and concentrates the probiotic content. 

Lactose free yogurt recipe

Do you have some type of lactose intolerance?  GAPS or SCD yogurt that is fermented for 24 hours is lactose free.  Most people that can’t tolerate dairy find themselves doing well with it.  Since the yogurt is fermented for longer than store bought yogurt, and longer than your average countertop yogurt the bacteria eats up the lactose.  If you’ve been keeping up with the other fermented fridays series you might already know this and a few other tips.  Check out the pickled jalapeños for nachos recipe here


GAPS Yogurt – 24 hour fermented yogurt

For GAPS/SCD yogurt, use a yogurt that contains Lactobacillus bulgaricus, L. acidophilus and S. thermophilus.  The front of the label might say live cultures, you should still turn it around and check each ingredient, (avoid bifidus for SCD diet).  We want the real deal here since this will be your yogurt starter that will provide endless batches of raw yogurt.  

Commercial yogurt besides being excessively sweetened with refined sugar, is usually not fermented long enough.  Most yogurts contain pectin and dried milk solids to thicken the consistency + make a short term fermented yogurt.  The most common yogurt to start fermenting with is the Bulgarian yogurt by White Mountain.  You can find this at Sprouts, Whole Foods, and Natural Grocers in the dairy isles.


Using raw milk for yogurt:

Raw milk is one of the most complete foods.  Yogurt made using raw milk is not as thick as what you’ll find at the store.  You can simply pour off the whey in the yogurt.  Otherwise, strain it with a cheesecloth and save the whey for making sauerkraut, jalapeños, etc.  Whey is the yogurt water thin liquid that’s in the yogurt, save it and use it for making other foods and/or drinks. 

Raw milk contains probiotics and enzymes that have been killed off during the pasteurization process.  If you have access to raw unpasteurized milk for making your yogurt it will yield an easy no heat yogurt with a high nutrient profile.  

The only ingredients in the yogurt should be whole milk and the bacteria used to culture the milk.  

The amazing health benefits of making your own yogurt:

  1. Knowing exactly what is in your food is peace of mind.  Makes sense, when the body is not being bombarded by toxic ingredients it can work on supplying energy and keeping us healthy.  Being that yogurt is cultured milk, the quality of your milk is important.  Raw milk or non-homogenized are the best options.  Most organic milk is processed at higher temperature than the conventional stuff, which is not a step in the right direction!  Also the commercial organic milk comes from Holstein cows.  Holstein cows are the dairy industry’s science experiment, their DNA has been manipulated to unnaturally triple their production.  You will notice a reliable raw milk dairy farm always has old fashion breeds like Jerseys or Brown Swiss.   
  2. Reduce your footprint, less plastic waste!  This might not apply to everyone but wow do yogurt containers pile up specially when yogurt becomes a daily thing.  Although I am happy for all my yogurt purchases since I saved my mini glass jars that fit perfectly into a yogurt maker.  
  3. Casein & Lactose Free, yogurt is one of the few dairy products you may be able to tolerate even if you have a lactose intolerance and eat a mostly dairy free diet.  During the fermentation process the milk proteins casein and lactose are fully absorbed, making digestion easier. 


Tips for homemade yogurt

Keep the temperature of the yogurt 105-115 F for at least 24 hours.  There’s a few ways to do this.  A dehydrator is really easy because you can make it in mason jars and make larger batches.  Otherwise, a yogurt incubator or yogurt maker works fine too and you can use single portion jars.  However, if you don’t have either of these  you can use your oven light.

Are yogurt starter packages GAPS friendly? 

Yes, single use packages can be used to make GAPS homemade yogurt.  However,  you can’t make a new batch from that yogurt like you can with an heirloom yogurt.


Homemade Yogurt Recipe - GAPS, SCD
An easy to follow raw yogurt recipe for making homemade yogurt following the traditional process with milk, cultures, and time to produce a tasty and health boosting product.
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Prep Time
2 min
Cook Time
24 hr
Prep Time
2 min
Cook Time
24 hr
  1. 2 quarts milk (1/2 gallon)
  2. 3/4 cup yogurt starter
  1. Heat milk over low heat in a heavy bottomed saucepan until it reaches 170F. Skip this step if you are using raw milk.
  2. Transfer the milk to a large bowl and let cool to 110F.
  3. In a bow, combine 1 cup of cooled milk and stir with yogurt.
  4. Add yogurt mix to the rest of milk, stir and pour yogurt into clean jars (quart size or small jars if you are using an incubator).
  5. Incubate to culture for 12-24 hours.
  6. Set your dehydrator for 100-110F.
  7. Refrigerate when cultured.
  1. Pour off or strain whey for a thicker yogurt. Use whey for ferments and other foods.
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