Making Yogurt in a Dehydrator

We all love yogurt in my house, but it can get pretty expensive to get quality yogurt that is not loaded down with sugar.  This is why we decided to start making our own.  It is actually a very simple process that can be done in a variety of ways.  Since this is my very first attempt, I chose to try it in a dehydrator.  This way the temperature is consistent, which means there is less room for error.  I also am using raw milk because I believe that there is far more good nutrients in raw milk.

The first step to make yogurt is to scald the milk.  Normally you would boil the milk for this step, but in order to retain the properties of the raw milk, I heated the milk to 110 degrees.

The next step is to add the culture.  For this step I used store bought yogurt that had liveDSC_0004 active cultures in it.  You have to make sure that yogurt has these live and active cultures.  If not, you will not get yogurt because there is no culture to grow in the milk which is how you get yogurt.  The specific yogurt I used for the culture said right on the package with the ingredients that it included live active cultures.  I used half a gallon of the warmed milk and two tablespoons of yogurt and whisked them together well.

Next, I put the warm milk with culture into glass jars.  I used peanut butter jars that I had saved, mason jars also work well.  I then set the dehydrator to 105 degrees for ten hours.  When I put the jars in the dehydrator, I made sure that they were well spaced out so that the air flow would be even throughout.  That is all there is to it.

I put mine in the fridge over night to have it nice and cold in the morning.  There was a layer of cream on the top of the yogurt that apparently happens when you use raw milk.  I just mixed it in.  There is also whey in to yogurt.  You can strain this out with a cheesecloth for thicker yogurt or mix it in for thinner yogurt.  I mixed it in, but I wish I hadn’t.  Either way it was delicious, even the toddler thought so!

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