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The Free From Fairy

The Free From Fairy

Home » Free From Recipes » Gluten Free Recipes » Creamy Yoghurt Recipe – Another Cheap Probiotic

15th June 2015 ·

Creamy Yoghurt Recipe – Another Cheap Probiotic

Egg Free Recipes· Free From Recipes· Gluten Free Condiment Recipes· Gluten Free Recipes· Gluten Free Snack Recipes· Nut Free Recipes· Refined Sugar Free Recipes· Soya Free Recipes

This creamy yoghurt recipe is a decadent treat being made with double cream rather than milk. The result is the thickest most delicious yoghurt you’re likely to ever eat! It’s suitable for anyone following the SCD or GAPS diet.

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Last week (or was it the week before?) I mentioned that my ultimate favourite treat on my current stage of the GAPS diet was creamy yoghurt.

After a seriously brilliant weekend of free fun thanks to our lovely local churches putting on a free fun day on the village green, and Crealy Adventure Park providing us with free entry to camp and visit the park because we live nearby, I am pretty exhausted!

That combined with other work and a huge backlog of recipes to share with you I thought I would quickly share this beautiful recipe with you!

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If you fancy a treat I can highly recommend this with a drizzle of the best honey you can buy (ideally local, raw stuff).

OK, my food life is pretty sad at the moment…what with no chocolate, no grains, no starches and little sweetness (apart from that in a little honey)…but I still know what is good.  And this creamy, rich yoghurt is like the best Greek yoghurt you will ever taste.

It goes rather well with my grain-free pancakes for breakfast, and would, I am sure, be divine with a rich desert like my chocolate tart.  It would also make the most incredible base for ice cream, so as soon as I can add fruit to my diet that is exactly what I will be doing with it!

If you want to go a bit further and add in some extra goodness then add a little Great Lakes Gelatin.  It makes it even thicker and provides you with the enormous added benefits that gelatin can bring…but that is a whole other post! But don’t be tempted to add in any of the stuff you buy in the supermarket…that is not the same thing at all!

Anyway, I’ll leave you to decide how to serve it.  The important part is that it is very low in lactose (due to the long fermentation process) and is chock full of ‘good bacteria’ (probiotic’s) to help your gut microbiota (far more, I may add than any yoghurt you can buy).  OK it has lots of fat in too, but on the GAPS diet provided it is ‘good fats’ I can eat what I like which is just as well or I might be just skin and bones by now!!!

I use a Lakeland yoghurt maker to make mine in.  If you don’t have a yoghurt maker then you could use a wide-necked flask of some sort, or a jar, provided that you have somewhere consistently warm to place it for 24 hours (like an airing cupboard, or in the oven with just the light on).  It needs to stay between 30 and 40 degrees C for the whole time.

Good luck and enjoy!  Let me know what you think if you try it!

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Dreamy Creamy Yoghurt Recipe

Gluten-free, Egg-free, Nut-free, Soya-free
5 from 3 votes
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Author Vicki Montague the Freefrom Fairy

Ingredients
  

  • 600 ml double cream - ideally organic
  • 4 desert spoonfuls active yoghurt - I use Woodlands sheep yoghurt

Instructions
 

  • Wash down all your surfaces well and wash your hands. Sterlize the equipment you will be using (I use the fluid that you get for sterlizing babies bottles) including what you will be fermenting the cream in
  • Take a clean saucepan and add the double cream
  • Over a low heat and stirring all the time, bring the cream to almost boiling point. If you have a thermometer that is around 70 degree C I have found
  • Once it reaches this temperature remove from the heat, place a cover on the saucepan and place into a bowl of cold water.
  • Leave for about 10-15 minutes or until the thermometer reads 30 - 40 degrees C.
  • Remove 4 desert spoonfuls of your active yoghurt and place it in whatever you wish to make your yoghurt in (a jar, the bowl from a yoghurt maker, a wide-neck flask...)
  • Pour a little of the warm cream into the yoghurt and stir well, removing any lumps.
  • Pour a little more cream in and repeat to ensure you have a smooth consistency
  • Add the remaining cream into the mixture and mix well
  • Place the cream mixture in your chosen warm place and leave for 24 hours
  • Once the time is up remove from the heat and place in the fridge until fully chilled
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Reader Interactions

Comments

  1. Vicki Montague says

    3rd February 2017 at 10:33 am

    Indeed!

  2. Belinda says

    21st June 2015 at 4:30 pm

    5 stars
    Looks delicious and great for SCD! Thanks for the tips, your photos are so good always.

    • Vicki Montague says

      22nd June 2015 at 8:15 pm

      Ah thanks Belinda! I love it!

  3. Kate - glutenfreealchemist says

    20th June 2015 at 7:25 pm

    That looks amazingly creamy and thick! I am very impressed!!!!
    I have never made yoghurt…… usually buy the thick and very creamy versions or plain greek and throw a load of honey over the top….

    • Vicki Montague says

      22nd June 2015 at 8:14 pm

      You should give it a go! It is so easy!

  4. Kate + says

    16th June 2015 at 10:02 am

    This looks delicious. Love the idea of making my own yogurt 🙂

    • Vicki Montague says

      16th June 2015 at 10:52 am

      It is so easy. Let me know if you try it!

  5. Vikki Cook says

    16th June 2015 at 9:53 am

    5 stars
    We have a yoghurt-maker we never use and I’m entirely prepared to try a cream-based yoghurt! You know, just to really double-check that the recipe works well and everything. Not at all because I love cream. No. ;0)

    Vikki Cook

    • Vicki Montague says

      16th June 2015 at 10:52 am

      Ah let me know how you get on. I know you will love it!!!

  6. Nóri | ingeniouscooking.com says

    15th June 2015 at 9:16 pm

    Guess we are into yogurt these days… 🙂 Looks gorgeous!

    • Vicki Montague says

      16th June 2015 at 10:53 am

      Oh yes! I still need to try out your coconut yoghurt!!

  7. Vicky says

    15th June 2015 at 8:50 pm

    5 stars
    I’ve never made SCD yogurt with 100% cream, it looks luxurious! I made ice cream using half milk, half cream back in the day but we tend to make cashew based ones now. Hope all is well!

    • Vicki Montague says

      16th June 2015 at 10:54 am

      Oh you really must make it with cream! My tummy seems to be ok with the full fat version, but it doesn’t like yoghurt made with milk yet…apparently there is more protein in the milk version?

Trackbacks

  1. Double Chocolate Cheesecake Using Cake Scraps says:
    24th July 2015 at 1:48 pm

    […] starting the GAPS diet back in May I have avoided all dairy except for my homemade creamy yoghurt made with double cream.  This has been a decadent treat that I found that my body seemed to […]

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Vicki Montague, the Free From Fairy

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Hi. I'm Vicki Montague, scientist and mum to 'Roo' (15) and 'Sunshine' (13). I'm a freelance recipe developer specialising in 'free from' food and spend many hours in my kitchen experimenting to create exciting healthy recipes that are all gluten-free & mainly dairy-free. In July 2016 I launched the world's first wholegrain, gluten-free and rice-free flour blends. In May 2018 I launched my first online programme to help people adapt to a gluten free life. I can be found at food festivals giving cookery demos and I love nothing more than teaching people how to cook and lead a positive wholesome life. Find out more about my story...

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