Preparation:
In a saucepan, mix milk and powdered milk together and heat to scalding,
remove
from heat and let cool to 110*. If using plain commercial yogurt, simply mix
well with cooled scalded milk. If using yogurt starter, add yogurt starter
to
1/3 cup scalded milk and mix well. Return to remaining milk.
Put a thermometer in your dehydrator and adjust the controls until you get
108*. Pour into flat containers and cover. Place in dehydrator for 2 to 4
hours
at 108* or longer if temperature is too low. After yogurt is made, cool. If
desired, stir in flavored extracts, dried fruits and/or sweeteners to
personal
taste.
NOTE: Getting the temperature exact is VERY CRUCIAL. If the temperature is
to
high, the yogurt will curdle and if too low, it will take considerably
longer
to thicken. |
