MAKING YOGURT
You can make yogurt in your food dehydrator with small plastic or glass cups with lids.
Small margarine "tubs" work perfectly. When making yogurt insert at least three (3) trays
in Food Dehydrator unit. The yogurt cups must rest on the top tray only just below the
lid. Use gelatin to thicken the yogurt.
How to make
1. Measure 4 cups milk into saucepan. Use whole, low fat, skim milk, or
reconstituted non-fat dry milk.
2. Heat on stove and remove from heat before boiling.
3. Mix in two tablespoons fresh, store-bought plain yogurt.*
4. Pour into cups and cover with lids.
5. Set on top tray for about eight hours.
6. Refrigerate before using.
If a slightly sweet product is desired, add a small amount of honey or maple syrup or
sugar to the milk mixture before the yogurt culture is added.
*Check label to make sure it is natural, with no additives and has not been pasteurized
after becoming yogurt. Pasteurization after making kills the culture and therefore cannot
start a new batch.
FRUIT YOGURT
4 cups (2 pints) washed, halved strawberries, sliced banana or peeled peaches or
Nectarines
1 quart unflavored yogurt
1-tablespoon vanilla
1 1/2 cups sugar
1/4 teaspoon. Salt
Puree the fruit in a blender until smooth (makes 3 cups puree). Combine sugar, vanilla
and salt in large bowl. Stir in pureed fruit and serve or refrigerate for later use.
