Guest guest Posted February 21, 2002 Report Share Posted February 21, 2002 I just checked and I have an Excalibur Dehydrator. I have been adding about 1/2 cup yogurt for starter(just to be safe) to four cups of milk. I have just been putting it in a casserole dish between 90 -100 degrees. The longest I have had it in was I believe about 12 hours the other night. I haven't really paid attention to the time. I have put it in at night and then just taken it out in the morning or if I put it in during the day I just check with my finger to see if it is thickening. I don't like following directions if that explains my approach. I also have two babies so I forget to even check when I put it in. Marcella >From: " The Kepfords " <kepford@...> >Reply- >< > >Subject: kefir v. yogurt >Date: Thu, 21 Feb 2002 08:32:30 -0600 > >Marcella >You wrote: >I have been making yogurt this week without heating it. I have been taking >my raw goats milk out of the fridge adding yogurt starter right out of the >fridge to it and then sticking it in my dehydrator at no higher than 100 >degrees and it has been turning out great. It is thick before it gets put >in >the refrigerator! > >How long did you incubate that and what kind of dehydrator do you have? >Sonja > > > Quote Link to comment Share on other sites More sharing options...
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