Homemade Yogurt
I made yogurt! Using my new to me dehydrator!
After it gets to 180ish degrees let it cool to 110….I removed it from the heat for this.
The add 2T of live culture yogurt. After this first batch I will use some of THIS yogurt.
Put it in the dehydrator for 8 to 10 hours at 105 degrees.
Then the fridge overnight.
It was a tad sour at first bite. I added a dash of brown sugar…..so yummy!
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What a great idea! We don’t own a dehydrator, since the humidity so high here when the farmers’ market is at its peak. I use a stand water-bath yogurt maker instead. Your multi-tasking is awesome!
Great to know. My friend asked if you could make it without a dehydrator.
I have made yogurt in the crock pot a few times. What did the consistency turn out to be? Mine is always pretty thin, which is PERFECT for pouring over granola or in smoothies, or just drinking, but too thin for a spoon. If I can figure out how to make it THICK like Greek yogurt (or even as thick as regular yogurt!) I would definitely make it more often! I sweeten with honey while it’s still warm or with stevia, and vanilla. 🙂
It’s not as thick as store bought, but it is spoonable LOVE Greek yogurt!
TIP : For thickness just add 1/2 cup of milk powder per litre (quart) of milk before the incubation! It will be as thick as store bought greek yogurt! 🙂