Is Dannon Plain yogurt SCD legal?

October 16, 2025 •

4 min read

Over 80 years ago, Dr. Sidney Haas developed the Specific Carbohydrate Diet (SCD) for those with celiac disease, and today it is often used for inflammatory bowel disease (IBD). For followers of this restrictive diet, commercial products like Dannon Plain yogurt present a complex question regarding their legality, which hinges on fermentation time and ingredients.

Quick Summary

The legality of Dannon Plain yogurt for the SCD depends on whether it is used as a starter culture for 24-hour fermentation or consumed directly, as commercial varieties do not ferment long enough to be lactose-free. Homemade 24-hour yogurt is the standard SCD practice to ensure minimal lactose and optimal bacterial benefits.

Key Points

Dannon Plain yogurt is not SCD legal for direct consumption: The standard store-bought product is not fermented long enough to remove all lactose, a prohibited sugar on the SCD.
Homemade 24-hour yogurt is the SCD standard: To be SCD-legal, yogurt must be fermented for 24 hours to ensure that beneficial bacteria consume nearly all the lactose.
Some Dannon varieties can be used as a starter: The Whole Milk Plain version has been used as a starter culture for homemade SCD yogurt, but ingredients must be checked carefully for illegal additives.
Avoid thickeners and stabilizers: Commercial yogurts often contain illegal ingredients like pectin or food starch that are not allowed on the SCD.
Verify bacterial cultures: Ensure the starter yogurt does not contain the Bifidus strain, which is illegal on the SCD.
Making your own yogurt guarantees control: The safest and most reliable way to ensure your yogurt is SCD-compliant is to make it at home, controlling the ingredients, fermentation time, and cultures used.

Understanding the Specific Carbohydrate Diet (SCD)

Developed to help manage symptoms for conditions like Crohn's and celiac disease, the SCD is a diet that eliminates most carbohydrates, including grains, sucrose, and processed sugars. The core principle is that certain complex carbohydrates are difficult to digest and can feed harmful bacteria in the gut, perpetuating a cycle of inflammation and digestive distress. A central tenet of the SCD is the consumption of fermented yogurt that has been incubated for a full 24 hours. This extended fermentation time is crucial because it allows the healthy bacteria to consume virtually all of the lactose (milk sugar), making it tolerable for individuals with compromised digestive systems.

The Verdict on Dannon Plain Yogurt for SCD

Is Dannon Plain yogurt SCD legal? The short answer is: no, not for direct consumption. However, some resources suggest that Dannon Whole Milk Plain yogurt can be used as a starter culture to make your own 24-hour fermented yogurt at home, provided you verify the ingredients carefully. This distinction is critical for anyone following the diet strictly.

Commercial yogurts, including those from Dannon, are typically fermented for a shorter time and contain leftover lactose, which is illegal on the SCD. Many also contain additives like modified food starch, stabilizers, or illegal bacterial strains (e.g., Bifidus), which are not permitted. Therefore, relying on store-bought yogurt is a common mistake for newcomers to the diet. The goal is to produce a homemade, highly fermented product with no added starches or illegal cultures.

Why SCD Followers Must Make Their Own Yogurt

Homemade yogurt fermented for 24 hours is the gold standard for SCD for several reasons:

Eliminates Lactose: Extended fermentation time ensures that nearly all lactose is consumed by the bacterial culture, making it safe for those who are lactose intolerant or sensitive.
Maximizes Beneficial Bacteria: The lengthy incubation allows the probiotic cultures to multiply significantly, leading to a much higher concentration of beneficial bacteria than found in typical commercial yogurt.
Controls Ingredients: Making your own yogurt guarantees that you are using only legal ingredients, avoiding any hidden starches, gums, or sugars common in store-bought varieties.
Ensures Proper Cultures: By using a specific, tested SCD-legal starter or a carefully vetted commercial starter (like Dannon Plain if ingredients are confirmed and it contains only Lactobacillus bulgaricus and S. thermophilus), you ensure the correct bacterial strains are present. Note that Dannon's ingredients can change, so reading the label is non-negotiable.

SCD Yogurt vs. Commercial Yogurt


Feature	Homemade SCD Yogurt (24-hour)	Commercial Yogurt (e.g., Dannon Plain)
Fermentation Time	24+ hours	Shorter (often 4-8 hours)
Lactose Content	Near-zero, virtually lactose-free	Significant, contains residual lactose
Ingredients	Only legal milk and legal starter culture	Often contains pectin, food starch, or other additives
Live Cultures	High concentration of beneficial strains	Lower concentration, may contain illegal strains
SCD Status	Legal (when made correctly)	Illegal for direct consumption

How to Make SCD-Legal Yogurt with a Commercial Starter

Even with a potentially legal starter like Dannon Whole Milk Plain yogurt, the final product must be fermented for 24 hours to be SCD-legal. Here are the basic steps:

Select Your Starter: Purchase the specific Dannon Whole Milk Plain yogurt (or an SCD-legal powdered starter) and ensure the ingredients list is free of illegal additives. Always read the label. Avoid varieties with Bifidus cultures.
Heat the Milk: Heat the milk to 180°F (82°C) in a large, clean pot to kill any unwanted bacteria. Stir frequently to prevent scorching.
Cool the Milk: Let the milk cool to about 110-115°F (43-46°C). This is the ideal temperature for the yogurt cultures to thrive.
Add Starter Culture: Once cooled, whisk a small amount of the Dannon yogurt (about 1/4 to 1/2 cup per half-gallon of milk) into the milk mixture.
Incubate for 24 Hours: Transfer the mixture to a yogurt maker, insulated container, or oven with a pilot light to maintain a consistent temperature of around 105-115°F (41-46°C) for 24 hours. Do not disturb the container during fermentation.
Chill and Enjoy: After 24 hours, refrigerate the yogurt for at least 6 hours to chill and set.

The Critical Importance of Reading Labels

Before using any commercial product, it is absolutely vital to read the ingredient list carefully, as formulations can change without notice. Look for simple ingredients: milk and culture. Any presence of stabilizers, thickeners (like pectin or starch), or illegal bacterial strains makes the product unsuitable for the SCD, even as a starter. This diligence ensures that your food remains compliant and does not trigger a setback in your healing journey.

Conclusion

While Dannon Plain yogurt is not SCD legal for direct consumption due to its shorter fermentation time and potential additives, some specific versions, like the Whole Milk Plain, have historically been used as a starter culture for making homemade 24-hour fermented yogurt. The key to success on the Specific Carbohydrate Diet lies in the controlled, long fermentation process that eliminates lactose and maximizes beneficial bacteria. Therefore, if you are following the SCD, homemade yogurt is the only truly safe option, with a potential commercial yogurt acting only as the initial culture. Always verify the ingredients to protect your gut health and adhere to the diet's strict protocols.

Frequently Asked Questions

Store-bought yogurt is illegal for the SCD because it is not fermented for the required 24 hours to eliminate residual lactose, and it often contains illegal additives like thickeners, gums, or incompatible bacterial strains.

No. You must choose a plain yogurt with an SCD-legal bacterial culture and no illegal additives. For example, the specific Dannon Whole Milk Plain is often mentioned, but you must read the label meticulously, as ingredients can change.

The main benefit is that the long fermentation process breaks down nearly all the lactose, making the yogurt digestible for those on the SCD and maximizing the concentration of beneficial bacteria.

According to the Breaking the Vicious Cycle guidelines, the Bifidus strain is to be avoided on the SCD, especially during the initial healing phases, though the reasoning is often debated within the SCD community.

You will need milk (whole or goat's milk), a legal yogurt starter culture, and a method for maintaining a consistent temperature for 24 hours, such as a yogurt maker or a slow cooker.

You must check the ingredients label every time you buy it, as companies can and do change formulations. The label should only list milk and SCD-legal bacterial cultures, such as S. thermophilus and L. bulgaricus, with no other additives or gums.

The yogurt itself does not become SCD-legal; rather, the process uses it as a starter. The resulting homemade yogurt, after being fermented for a full 24 hours, is what becomes SCD-compliant.