You may have seen some of our ‘Garden To Table’ series, and now we’ve made our first foodcentric episode to add to the collection! In this episode, Jenn Cole makes yogurt using a food dehydrator. If you’ve followed our other series, this companion series is a great way for an introduction into making delicious and interesting foods, and trying different techniques. We’ll be making more episodes through late summer and fall, so if you have an interest in making something particular, let us know! Make sure to like and subscribe on our Youtube channel to see more great DTE videos to come.
• 2 quarts whole milk (makes for a richer, thicker end product)
• 4 tbsp plain yogurt with live active cultures
• Whatever toppings you desire
Heat your milk to 185˚F over medium heat, stirring constantly. Remove from heat and let cool to 110˚. Add your yogurt starter, mix well, and pour into containers. Set containers in a preheated food dehydrator, and set the temperature to 110-115˚. Let sit overnight, about 9-10 hours. Let yogurt cool down and store in the refrigerator to set. Eat it plain, or add your topping of choice!