Use your Weston Stainless Steel Dehydrator as an incubator when making your own yogurt. With a small amount of Greek yogurt to act as your yogurt starter and some milk, you can make as much of your own Greek yogurt at home as you want!
Makes (12) 12 oz jars of yogurt
- Ingredients -
1 gallon whole milk
3/4 cup Greek yogurt (with active cultures)
- Tools -
Thermometer
Weston Stainless Steel Dehydrator
Optional:
12 Mason jars (You can make the yogurt in a large glass or stainless steel bowl alternatively - or even the pot you cooked the milk in, so long as it is non-reactive and fits into the dehydrator.)
Weston Canning Funnel
Weston Jar Lifter
Heat milk in a large stockpot to 160 degrees Fahrenheit. Remove from heat and allow to cool until thermometer reads 110 degrees Fahrenheit (all very relative, but it took about an hour for us).
Place 3 teaspoons of Greek Yogurt into each Mason jar. Fill the Mason jars with cooled milk up to the fill line (1.5 cups, 12 oz). Use a
Weston Canning Funnel to make the pouring easier. Mix well.
Place the jars into your
Weston Stainless Steel Dehydrator and cover with a towel or cloth. Dehydrate at 110 degrees for 6 hours or until the yogurt has set. Allow to cool, then refrigerate.
After six hours, remove the yogurt from the refrigerator and strain until the yogurt is of thick, Greek yogurt consistency. Refrigerate until ready for use.
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| If you have a Weston Canning Kit, you can strain the yogurt right in the jars by covering with a straining cloth, securing with a rubber band, and using a Weston Jar Lifter to suspend the jar over a bowl. |
