In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, May 12, 2013


Serving Size  : 128   Preparation Time :1:00

Categories    : Breakfast Foods                 Condiments

                Desserts                        Snacks


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1             gallon  whole milk -- OR skim milk with 1/4 c powdered milk added to it

  3        tablespoons  plain yogurt -- MUST have actibe cultures


Bring milk and yogurt to room temperature before starting to speed up your time in the kitchen.  Or you can use the milk cold and cook longer.


Place milk in a large sauce pan and heat over a medium heat until it reaches 185-195 F in temperature.  DO NOT BOIL.  You want to scald the milk not boil it. Stir occasionally with a wooden spoon as you heat.


Turn off heat and let milk cool to 110 F.


Once the milk is at 110 use a 1/4 cup of it to mix it well into to the room temperature yogurt to help temper it before adding it to the main pot.


Add the tempered yogurt mixture into the main spot whisking thoroughly so the yogurt mixes completely into the milk.  NO LUMPS!


Pour into sterilzed jars of the desired size--I use quart jars or recycled jars from my pantry.


Place in the dehydrator that has been preheated to 115 F. or your manufacture's recommendation--Check your temperature prior to placing the yogurt mixture inside.


Incubate for 8 to 10 hours until fairly firm.  It will thicken some as it cools.  Do NOT stir or shake.




Simply line a strainer with cheese cloth or coffee filters and strain all the excess whey out.  I do this by placing it in the refrigerator for several hours.


  "This is the simplest recipe I have ever seen for making yogurt."


  "1 gallon"

Start to Finish Time:


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Per Serving (excluding unknown items): 19 Calories; 1g Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 15mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


Serving Ideas : Use as a bases for salad dressings, smoothies, and in cooking. 


Want fruit in the bottom?  Add any of these into the bottom of small jars for delicious variety.

any ripe fruit, mashed or diced


baby food fruits


fruit preserves

pie filling

mini chocolate chips

ice cream topping

apple sauce

thickened fruit syrups



Stir in or top with:



a variety of spices like cinnamon, nutmeg

brown sugar



chopped nuts

toasted seeds

dried fruit

fresh fruit

frozen fruit


NOTES : To use a standard cube type incubator remove enough trays to accomodate your jars.  If you do not have a yogurt door/drawer for your incubator you can cover the gap with a silicon baking sheet, or flexible cutting board and tape in place.  You just need to make certain your temperature stays at the 115 F. mark.
Some cube style dehydrators like the Excaliber 9 tray have a solid door and you can remove all but the bottom trey for making yogurt and to accomodate your jars.

Some of the smaller round dehydrators will accomodate the small nearly flat canning jars.  Again monitor your temperature.


You could also use this recipe for yogurt makers, in the crockpot, or in an oven or solar oven if you can maintain the temperature correctly.


NOTE:  This can be a prepetual food for your food storage by always reserving 2-3 tablespoons of the plain yogurt from each batch for the next batch starter.  The plain yogurt can be frozen and then slowly brought to room temperature before starting your next batch and the cultures will still be alive.

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