So I got a comment from Taylor asking if sous vide would be an okay way to make SCD yoghurt.
OMG people, this just about blew my mind. Yes, yes, and yes. I bet it would be great.
For the uninitiated, sous vide is a way of cooking that has gone from the professional kitchen to affordable. It is a water bath, low temperature, accurate way of cooking that looks to be perfectly suited for making SCD yoghurt. I first became aware of this kind of cooking when a company called Anova started selling one for home chefs for about $200. Since then, other companies have joined the fray. Some options include Bluetooth and WiFi connectivity and some are well below $200 now.
For SCD yoghurt, I think all you’d have to do once you’ve set your temperature is to monitor the yoghurt to see how long it takes to come up to 110 degrees F. Once you know that, you could adjust your total time accordingly.
The bonus with this machine is that it is not limited to yoghurt, you can make all sorts of things with it. Do a little Googling and YouTubing and you’ll see. But you might not want to do it when you’re hungry, fair warning.
Disclaimer: I don’t have a sous vide at this time, so personally this is speculative. If you have first hand experience with this method of making SCD yoghurt, I’d love for you to share you thoughts.
Eating SCD 
With the temperature inaccuracy of the Yogourmet maker you need to a higher end thermometer and a dimmer to adjust the heat. Total cost is about the same as a Sous Vide immersion heater. If you’re on the SC Diet, you now have another method to cook and make things more interesting. Check out 65 degree eggs.
Greg,
Good points – thanks!
-Paul
I am looking at getting a sous vide, but is it meant to be left on for 24 hours? It won’t overheat or cause the battery to explode? I feel like that and the dehydrator are the only accurate options.
I have cooked meat with my sous vide for 48 hours with no problem. The Anova device is fantastic.