Homemade Yogurt Using A Dehydrator
There are many methods for making yogurt at home. If you have a dehydrator with temperature controls the process is quite simple. One gallon of organic milk will yield 4 quarts and 1 pint jar of yogurt. You will need a carton of plain yogurt containing live cultures to use as a starter for the process. After completing the first batch of yogurt, the starter can be saved from your homemade yogurt to make future batches. Store the starter in your freezer to keep the cultures fresh and thaw at room temperature before using.
In a large saucepan heat milk on medium heat to 185-195 degrees. Whisk occasionally to keep milk from scalding.
Remove saucepan from heat and allow milk to cool to 110-115 degrees. Tip: Placing saucepan into a sink filled with ice water will speed up the cooling process.
Whisk in 3 tablespoons of a starter yogurt containing live cultures.
Pour yogurt into clean jars with lids. Place jars into a dehydrator set to 105 degrees. Use a thermometer to check the temperature of your dehydrator as some dehydrator thermostats can be off. (I set mine at 95 degrees which registers 105 degrees on a reliable thermometer.)
Dehydrate for 8 to 10 hours then refrigerate.
Drain the whey from yogurt if you desire a thicker consistency (See Making Whey To Use As A Starter Culture in recipes).
To avoid unwanted processed sugars, use fruit or raw honey to sweeten yogurt. One-fourth cup of raw honey will sweeten about 2 cups of yogurt.