|things needed to make Yogurt|
She held the spoon upside down and yes, it was the thickest yogurt I had ever seen.
Now I have tried at least 4 batches of yogurt in my new Excalibur Dehydrator. My yogurt usually turns out likeYop.
I was so proud of her, knowing her attempts at new things in the kitchen are better than her old mom's attempts.
I got good advice from her and proceeded to make it the same way she did.
|Smearing the Yogurt up one side of jar.|
2 Tblsp. on the bottom of each quart jar.
Using spatula; smear that Yogurt up one side of the jar.
I used "Yo -Mix" - a yogurt culture
Sprinkled about 1/8 tsp. on the bottom of the jar
1 Quart Milk
Heat up to 180 degrees
Cool to 110 degrees and pour into the quart jars.
Put into Dehydrator set at between 110 - 114 degrees
for about 6 hours.
Refrigerate until cool to stop the incubation
This is regular Yogurt.
|Home Made Greek Yogurt|
To make the Greek Yogurt, you put the yogurt into a fine sieve
or use a colander lined with cheese-cloth. Save the whey as it drains.
What you see in the little black container is the Ricotta Cheese that I made from the Whey.
Bring the whey up to 200 degrees.
Cool to 140 degrees
Pour into a reusable coffee filter and drain.
Voila! Ricotta Cheese
What whey that was left got put into the compost.
Our compost should be the best compost around now!