Re: -yogurt maker

[Guest guest]

Melisa, I used to make yogurt all the time in my Excalibur dehydrator until I

started making kefir instead. It is very easy as described. I have the

9-tray model so I just removed all the trays. I brought my milk up to 110

degrees in a pot on the stove, then stirred in my starter (I used " Yogourmet "

brand dried starter available in some coops and health food stores as it was

convenient for me to buy; you can also use some yogurt from the store if it says

it has active cultures), then poured the mixture into quart glass canning jars

and screwed on the lid. Put the jars in the dehydrator, put the front cover

back on the dehydrator, and set the temperature for 90 degrees for 24 to 30

hours. This produces a drinkable yogurt that is virtually lactose free so

almost everyone can eat it. If you want fruit in it, mix it in just before

eating. If you want thicker yogurt, just heat your milk up to 180 degrees (but

that effectively pasteurizes the milk so it is not raw anymore), let it cool

down to 110, then add the starter. If it's too hot it will kill the starter. I

don't use powdered milk as Sally Fallon says in Nourishing Traditions that

powdered milk is a damaged, denatured product due to high heat processing and is

not good to eat.

The dehydrator is also great for making crispy nuts. See Nourishing Traditions

cookbook for the recipe. I soak the nuts in salt brined water for 24 hours,

then dehydrate at 115 degrees for 24 hours. They are great snack food and full

of nutrition. The lower heat keeps the oils in the nuts from being damaged.

Hope this info is helpful.

Natural Health Unlimited*Golden Age Cultures

-yogurt maker

Dear ,

I have looked around and I can't seem to get a feel of the process of

making the yogurt in the dehydrator. Do you nee the large one? Do

you like the one that has all of the extras? I know it comes with

trays--do you take them out? Do YOU use the powdered milk and/or the

starter culture? Do you ever add fruit/sweetener?-- if so when?

Do you use the dehydrator for anything else? If so, what? I have

seen on the website that it works for many things but wondering what

your experience is?

Do you know of where to get the excalibur at discount?

Thanks in advance.

>

> You do not need a yogurt maker, I used to just wrap a towel around

it and

> put it in the oven with the light on. That said, I have been

making much

> more consistent yogurt since I got my excalibur dehydrator. I can

set it in

> and know the temp will be steady for as long as I want to incubate

the

> yogurt. I can make more mild yogurt for the kids and sharper for

me - it is

> as thick as any commercial yogurt. I use raw milk only heated to

110

> degrees, mix in 2 T good quality yogurt (I use mine from a previous

batch,

> or Seven Stars brand) per quart batch and set it in the dehydrator

at 100

> degrees for 8-18 hours. Transfer to the fridge without stirring or

jostling

> it too much and let it get completely cold. That is how to get it

thick -

> if you check it by stirring it before you put it in the fridge, it

is not

> going to be as thick.

>

> Hope those tips help!

>

>

> " Affordable healthcare begins with breastfeeding. "

>

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