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Homemade Yogurt

© Pier Jones

Yogurt is a good source of calcium, that, due to the fermentation required to make it, is generally digestible, even to those who have trouble with dairy products. Eating live, or "bio" yogurt, helps restore balance to the digestive system. Yogurt cultures facilitate vitamin B synthesis, and replace the "good bacteria" necessary for digestion. There are studies proving that live yogurt cultures produce enzymes, that, once absorbed through the stomach lining, strengthen the immune system.

Whether you like sweetened yogurt with fruit added, prefer to cook with yogurt in place of sour cream, or just want fresh, tart yogurt atop your baked potato, making yogurt at home can be economical, healthy and fun.

Easy Yogurt Recipe

1 quart milk

1/4 C yogurt -store bought or homemade, but it must contain live cultures

Preheat the dehydrator to 110 degrees. Use raw or pasteurized milk, heat it to 212 degrees to kill any bacteria. Let it cool to 110-115 degrees, and add 1/4 C yogurt. Mix thoroughly with a whisk or wooden spoon. Place in one large dish, or several small ones (no hotter than the dehydrator will be, used plastic yogurt containers work very well). Cover and place the container(s) in the center of the dehydrator, and leave for 4 to 8 hours, or until the yogurt is set. You will know it has set when you tip the container a bit and it is about the consistency of heavy cream. If it is still watery, check it again in one hour. The longer the yogurt takes to set up, the stronger the flavor, and the more tart an end product you will have.

I have recipes similar to this, using soy rather than cow's milk. I have not tried the soy version, but it might be an option for you if you are severely lactose intolerant.

Thick Yogurt

This recipe is from Stocking Up III, by Carol Hupping, Rodale Press, ISBN 0-87857- 613-4.

4 C warm water (110-115 degrees)

2 1/3 C instant nonfat dry milk

1/4 C fresh, unflavored yogurt or 1 package yogurt starter

Combine water and dry milk in a medium-sized bowl and mix thoroughly. Stir in the yogurt or starter. Incubate using the above method.

If you are always looking for new how-to's about canning, freezing, and dehydrating, and want to try new recipes, check out Home Food Preservers Magazine at http://members.aol.com/preservers/index.... Be sure to check this site for information on our newest publication, The Preserving Cook, a newsletter dedicated to cooking with what you've put up. It will be filled with oodles and oodles of good recipes for using all those goodies