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Pay close attention because this is a really complicated procedure. Only kidding! Actually I think I’m attracted to this method because it’s so darn easy.
Difficulty: Easy
Servings: as much as you make
Ingredients
Milk
2 – 3 tablespoons of yogurt with active yogurt cultures
Directions
Open your container of milk and pour it into a saucepan. I normally make a gallon of yogurt at a time so I use a big pot.
Place the pot on the stove and heat over medium heat until the temperature reaches 185-195 degree.
This scalds the milk. Turn off the heat and allow the milk to cool until the temperature is 110 degrees. If the milk is any hotter it may kill the yogurt culture. NOTE: I use raw milk to make my yogurt so I only heat the milk to 110 degrees. I do that because I choose to keep the properties of the raw milk in tact in my yogurt. If you are using store bought milk I would scald it, if using raw milk, do what you are comfortable with.
When the milk reaches 110 degrees, whisk in 2 to 3 tablespoons of yogurt with active yogurt cultures.
Make sure the yogurt is well mixed with the warm milk. I use yogurt that I’ve made previously or Dannon plain yogurt. Use any yogurt that contains active yogurt cultures not all do.
Transfer the milk/yogurt mixture to jars. Place lids on jars. I use quart jars because I have a ton of them and they fit well in my fridge. If you aren’t making a lot of yogurt use pint jars if you have them. I prefer glass containers; use what you’re comfortable with. Just make sure it’s clean and you can cover it.
Remove all the trays from your dehydrator.
Preheat your dehydrator to 105 degrees.
Remove the front cover and place your jars on the bottom of the dehydrator.
Place the cover back on the dehydrator and allow to incubate for 8 to 10 hours.
Do Not Peek. Yogurt doesn’t like to be disturbed. Don’t shake the jars or stir. Just let it sit peacefully and become yogurt.
At the end of the incubation period place the jars in your fridge. The yogurt will continue to thicken as it cools.
Categories: Dehydrating, Other Dairy
Submitted by: kellyb on February 28, 2011
quinnjamima says:
This is the method I use and it works perfect. When my yogurt is cooled I strain it using a jelly bag to make a thicker Greek style yogurt. If I stain it further I get a yogurt cream cheese type spread. I save all the whey to make ricotta.
I love your site, thanks 🙂
On April 24, 2013 at 10:59 pm