This is a fun thing to do. You'll want to make sure your milk is not ultra pasteurized. I chose to find a supply of raw, fresh milk from a local Amish friend.
The only other ingredient besides the milk is yogurt. Yes, you need yogurt to make yogurt. Or you can use yogurt starter. You will need to check the label and make sure it contains live cultures. Use plain yogurt, too.
Recipe:
1qt milk
2T yogurt
Place the milk in a pot and bring to 180 degrees. Remove from the heat and let the temperature come back down to 110 degrees. Then add your room-temperature yogurt. Mix it in well and pour into your dishes.
Next, it's time to place the containers in the dehydrator, turn it on to 110 for 9 hours.
My dehydrator turned off during the night so it continued to sit for a few more hours. In the morning I removed it from the dehydrator. This is the way it looked.
I ate it with some left-over homemade cherry pie filling. Yummy!
But I wanted it to be thicker like the Greek yogurt I was used to eating. So I placed my yogurt in a jelly bag and hung it to drain. I caught the drippings and fed them to the chickens who LOVED it. I got over a cup of liquid drained from the yogurt, making it much thicker.
It will set up even more as it cools in the fridge. I took some out the next day and ate it with some homemade elderberry jelly. WOW! I have never had better yogurt in my life. That is not an exaggeration. It was so thick, even thicker than store-bought Greek, and creamy and delicious.
Give making yogurt a try. There are plenty of other methods including using your crockpot or oven to make it. Check out the internet for directions on those methods. I have done both and for doing bulk, I'd recommend the oven method.
The only other ingredient besides the milk is yogurt. Yes, you need yogurt to make yogurt. Or you can use yogurt starter. You will need to check the label and make sure it contains live cultures. Use plain yogurt, too.
Recipe:
1qt milk
2T yogurt
Place the milk in a pot and bring to 180 degrees. Remove from the heat and let the temperature come back down to 110 degrees. Then add your room-temperature yogurt. Mix it in well and pour into your dishes.
Next, it's time to place the containers in the dehydrator, turn it on to 110 for 9 hours.
My dehydrator turned off during the night so it continued to sit for a few more hours. In the morning I removed it from the dehydrator. This is the way it looked.
I ate it with some left-over homemade cherry pie filling. Yummy!
But I wanted it to be thicker like the Greek yogurt I was used to eating. So I placed my yogurt in a jelly bag and hung it to drain. I caught the drippings and fed them to the chickens who LOVED it. I got over a cup of liquid drained from the yogurt, making it much thicker.
It will set up even more as it cools in the fridge. I took some out the next day and ate it with some homemade elderberry jelly. WOW! I have never had better yogurt in my life. That is not an exaggeration. It was so thick, even thicker than store-bought Greek, and creamy and delicious.
Give making yogurt a try. There are plenty of other methods including using your crockpot or oven to make it. Check out the internet for directions on those methods. I have done both and for doing bulk, I'd recommend the oven method.
I love your banner!
ReplyDeleteWhy not use homogenized? I use it and it turns out okay.
Thank you!
DeleteEverything I've read said that homogenizing the milk can kill some of the beneficial bacteria needed to make it. I'd say if it works for you, keep on doing it. The internet has been known to be wrong sometimes. It may be one of those "best case" scenarios, to give you the best chance of making it right. I have a friend who uses raw milk and can't make it to save her life. But she gives all the same ingredients to another friend who makes it perfectly every time. Go figure!
You can use homogenized milk and pasturized milk...ULTRA pasturized usually won't work for yogurt or cheese.
ReplyDeleteThanks for the clarification, Lynda.
DeleteI updated my post. Thanks again.
Delete