Dairy kefir is so much easier to make than yogurt. Just like dairy kefir, yogurt is full of healthy probiotics to aid digestion and fill our intestinal tract with good guys so the bad guys don't take over. There are many ways to make yogurt but this is how I do it.
Pour a gallon of whole milk into 4 quart size canning jars. Put a washcloth in the bottom of a stock pot filled with water and put the jars in it. Put the stock pot on a burner and turn the burner on high.
Using a thermometer make sure your milk heats to 180 degrees F.
Take your 4 quarts of milk out of the water and sit them on the counter top without lids. Let them sit until the milk gets to 110 degrees F.
Once milk is 110 degrees F add 2 Tablespoons of yogurt with live enzymes (either store bought or homemade) into each quart jar and stir. You could also use a yogurt starter but this is a more expensive way of making yogurt. Then put lids on the jars and put in the dehydrator.
Set the dehydrator at 110 degrees F for 24 hours. Wa-lah! Yogurt! Put it in the fridge to get it cold and enjoy. Or you can strain out the whey and turn your yogurt into greek yogurt. That is my favorite way to enjoy it.
Don't forget to save some yogurt to start your next batch!
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