According to the Knowledge Base for the Specific Carb Diet™  "the flavor and texture of the yoghurt depends on the kind of milk you use. The richer the milk, i.e. the more butterfat or milk fat it contains, the less tart and the thicker the yoghurt will be." The SCD™ site further cautions that "[n]o matter what kind of milk or cream you use, make sure that it has no additives such as carrageenan, xanthum gum, dextrose, or other emulsifiers or sweeteners. It should contain nothing but milk, and sometimes cream. If you cannot find regular commercial dairy products that are additive free, you may need to use organic products."

With that in mind, to prepare homemade yogurt that complies with The Carb Specific Diet™, you'll need these ingredients:

1 quart (4 cups) cow's or goat's milk
1/4 cup yogurt -or- 1 tablespoon yogurt starter*

*Note: Ideally you should make your first batch of homemade yogurt using a "starter"; however, if you do use store-bought yogurt as your starter, it can contain active Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria. As mentioned earlier, it also should not contain gums, sugars, or additives, or flavors of any kind.

As shown in the recipe ingredients list, if you are using yogurt as your starter, use 1/4 cup per quart (4 cups) of milk.

Important note: Many recipes recommend also adding dried milk. Do not add dry milk if you are making the yogurt to comply with the Specific Carbohydrate Diet™ or if you are concerned about the amount of lactose in the resulting yogurt.

Instructions:
Put the milk into a clean pot (or over a double boiler) and heat slowly over medium heat until the temperature of the milk reaches 180°F.

Be sure to stir the milk occasionally to keep the bottom from scorching, and again before you take a final temperature reading to ensure that the entire contents
has reached 180°F.

The purpose in heating the milk to at least 180°F is to kill any bacteria that might be present and interfere with the yoghurt making culture.

Note: Both cow's milk and goat's milk must be heated to just past 180°F, in order to sterilize them. Cow's milk can tolerate temperatures up to about 212°F, but goat's milk is more delicate and should not be heated above 185°F

Continuing the instructions:
Turn the heat off and allow to cool to between 108 and 112°F**. Again, be sure to stir well before determining the final temperature. (It's a good idea to cover the pot with a clean tea towel while it cools.)

Once the milk has cooled, remove any "skin" that may have formed on the top of the milk. This isn't necessary, but the yogurt will be creamier if you remove the skin.

If you are using plain commercial or homemade yogurt as your culture, add it to cooled scalded milk and mix well.

If you are using a yogurt starter, dissolve the starter in about 1/3 cup of the scalded milk, then add this mixture to the rest of the milk and mix well.

Bring the temperature of your dehydrator to 108°F.

Pour the cooled scalded milk-yogurt mixture into sterilized flat containers and cover. Place the containers in the dehydrator for  a minimum of 2 to 4 hours at 108°F. (Note: Julie Hauptmann, who has been SCD since April 2004, advises that for SCD yogurt, you will need to incubate the yogurt for 24 to 30 hours; 2 to 4 hours is not long enough to remove enough of the lactose to make the yogurt safe enough for someone who should not consume lactose. Carol Frilegh, SCD for 7 years, confirms that information, **adding that instructions in Elaine Gottschall's book says to cool the milk to 77°F or room temperature before adding the starter.)

Carefully place the containers of yogurt in the refrigerator and allow to cool and thicken for 8 hours.
 

The book that describes and has other recipes for the Specific Carb Diet™:

Breaking the Vicious Cycle: Intestinal Health Through Diet
by Elaine Gloria Gottschall

Article describing the Specific Carb Diet™