How to Make Yogurt in a Food Dehydrator
You can ferment dairy in many ways to create a smooth and flavorful yogurt. One of the easiest methods I've found is to use my box-style food dehydrator during the fermenting process. With its even temperature and plenty of space for yogurt jars, a dehydrator is my go-to yogurt maker.
Equipment
- 1 Food Dehydrator Box-shaped with removable shelves
- 1 Large Stock Pot 4-6 quart size is optimal
- 2 Glass Quart Canning Jars with lids
- 1 1-Quart Measuring Cup
- 1 1 or 2 Cup Measuring Cup
- 1 Tbs. measuring spoon
- Misc. spoons for stirring and scooping
- 1 Cooking Thermometer
Ingredients
- 2 Quarts Whole Milk
- 4 Tbs. Plain, unflavored yogurt with active cultures
Instructions
- Measure 2 quarts of milk into a large cooking pot and slowly bring to 180℉
- Stir occasionally to distribute heat and keep from sticking to the bottom.
- Hold milk at 180℉ for 10-20 minutes.
- Remove milk from heat and allow to cool between 110℉ and 115℉
- Warm jars and lids in the dehydrator while waiting for milk to cool.
- When the milk is at the desired temperature, scoop out 1/2 cup and mix with the plain yogurt (starter) in a small bowl or measuring cup.
- Stir the combined ingredients gently into the large pot of milk.
- Fill the glass jars with yogurt mixture and lay a lid on top. Do not tighten.
- Set the timer for 12 hours and make sure the temperature is set to 110℉. Do not disturb the jars during this time.
- After 12 hours, check for flavor and texture. The yogurt will thicken as it cools. Bring to room temperature, then store in a refrigerator for 7 - 10 days.