Yogurt
I remembered this recipe at the right time to use it. What I like about it is you just need half a cup of yogurt for each batch. Yes, yogurt is cheap, but by making your own, you control the fat content. I make 2 percent fat content as it tastes better than the non-fat and is less than whole fat.
Equipment
- Stainless steel pot
- Food thermometer
- Whisk
- 4-cup liquid measurer
- 1/2-cup dry measuring cup
- Ladle
- Containers for yogurt
Ingredients
- 1 Quart or 4 cups Milk Your choice of percent fat.
- 1/2 Cup Plain yogurt That lists live active bacteria.
Instructions
- Heat the milk to just under the boiling point in a stainless steel pan. Small bubbles will appear around the edge of the liquid when it reaches this point.
- Remove from heat and set aside to cool somewhat.
- When the milk is just reaching lukewarm temperature, about 100°F, stir in the yogurt using the whisk.
- Ladle in containers that fit in the top tray of your dehydrator.
- Allow yogurt to rest, undisturbed for about 8 hours.
- Do not move containers while the bacteria are at work or the yogurt may not set.
- Once done store the containers in the refrigerator.
Notes
- To make yogurt with my dehydrator I put the containers of yogurt that has to fit on the top shelf with dome lid. You know my book is old when they suggest to use margarine containers. I have 2 small glass containers and one plastic storage container that fits exactly in the space.