$1.00 per small container of greek yogurt seems like a good deal until you learn how easy and cheap it is make your own. Last year my husband and I purchased a 9-tray dehydrator. It’s a thing of beauty in our eyes. My husband noticed the yogurt setting on the dehydrator and that was the sort of inspiration he needed to make our own.
Making your own yogurt in a dehydrator was a big hit in a homesteading group that I’ve started attending. I wasn’t at the particular class when it was taught but the idea spread like wild fire. I was getting a lot of questions about yogurt making, which carries some irony since I am allergic to milk, so I knew it was time to share our family’s how-to here.
First I purchased a gallon of organic 1% milk and a cup of plain yogurt with live cultures as a “starter”. I bought a plain greek yogurt. Then my husband, since I am allergic to milk, tackled this project.
RECIPE: Dehydrator Yogurt
1% gallon of organic milk
1 8 oz. container of plain greek yogurt w/ live cultures (as your starter)
a) Take a large pot of milk and slowly bring your milk to a temperature 185 degrees for five minutes.
b) After five minutes take the whole pot off of the stove and place it in an ice bath in your sink until it cools to 115 degrees.
c) Add 4 tablespoons of yogurt from your store-bought plain yogurt cup to the milk. Mix thoroughly with a sanitized metal spoon.
D) Ladle the mixture into sanitized glass jars or another glass vessel. Take care not burn your hands, you may want to use a thick towel while ladling.
E) Set your dehydrator to 115 degrees for 12-15 hours, depending on how thick you want your yogurt.
NOTE: If you desire a thick yogurt you can strain out the whey with a cheese cloth or leave as-is. I added the plastic screw top lids to our yogurt to make breakfast on the go that much easier in our house.
It’s really so easy to make your own yogurt. Add your favorite fruit, flavoring, chia seeds, or granola to spruce it up for your breakfast morning routine. Enjoy!