Homemade Yogurt!

So, now that I have had time to play with the food dehydrator, the results from first test of its magnificence is in:

Test 1: Can it make yogurt?

Answer: Yes! And it was really easy!

Homemade Yogurt Recipe:

  • 1 pint of milk
  • 1/5 cup of yogurt
  • Thermometer

    Heating milk up and checking its temperature

  1. Heat milk up to 185 F in a saucepan.
  2. Once it reaches 185F, let it cool to 120F.
  3. Temper the yogurt with some of the hot milk.
  4. Then add the yogurt milk mix into the rest of the milk.
  5. Put in a food dehydrator at 115F for 4 hours.


  6. It should become ‘set’ when done.  This means that it will be thicker, and most likely a whey will form on top.  Yes, there is a liquidy whey that forms when you make yogurt.  Some commercial yogurts still contain this, others remove it before packaging.

    Finished yogurt. The little divits where I spooned some yogurt out to try are now filled with yellow liquid whey.

  7. Put it in the fridge to cool for a few hours.
  8. Enjoy homemade goodness!

    The yogurt after stirring it and incorporating the whey back into it.

    The yogurt was a little different from the batch of Sidehill farm yogurt that I used as starter.  It was a little less tart-probably because I only incubated it for 4 hours, if I left it for longer, it would have become more tart.  Also the texture was a little lumpier.  This wasn’t bad, but I could always blend it or whisk it to make it more uniform.  All in all, very good.

    My celebratory yogurt snack: Homemade yogurt with cranberry sauce (from Appalachian Naturals) and some agave syrup. Yum!

    You can do a lot of things to keep the milk mixture warm ~115F other than use a dehydrator.  For instance, put in an oven once it is turned off, put in some vessel with hot water, etc. But the dehydrator was way easy; stuck it in, and let it go until the timer turned it off.

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