Per week, it used to cost our family of three approximately $40aud | $27usd, just for yoghurt. We were also very sick of seeing really high levels of sugar in the tubs, especially in the kids pouches. We started looking into recipes and found it was actually very simple, used only two ingredients and did not include sugar.
Makes about 3.5 litres | 0.9 gallons
Time required varies. Allow at least 11 hours.
If you are making this for the very first time, make sure you use Greek yoghurt that is pot set and has live cultures. That is very important! We used Jalna (no affiliation).
Supplies
Pot to fit 4 litres | 1 gallon
Thermometer
Funnel
Enough glass jars with lids. Keep separate 1 cup | 0.25 quart | 8 ounces of your finished product, to be used in the next batch
Dehydrator – we use BioChef Savana (no affiliation)
Ingredients
Dairy milk: 3.25 litres | 0.85 gallons
We have only used powdered milk. In the cellar we had several bags that had not been used for a few years. It worked, so we have continued to use this method. Other recipes included different types of dairy milk with different levels of cream and fat. Soon we will try fresh raw milk and see what happens. Simply use what you like and what you have. Honestly, not sure if this will work with non-dairy milk. If you give it a go and it works, we would love to hear about it 🙂
Yoghurt: 1 cup | 0.25 quart | 8 ounces
Use cultured yoghurt for the first time. Then save and use a cup from your own batches. Simple!
Method
Keep within the recommended temperatures and do not allow anything to boil.
- Pre-heat jars and lids in your dehydrator: 43 Celsius | 110 Fahrenheit
- Add milk to your pot and slowly heat up, stirring constantly: 77 – 82 Celsius | 170 – 180 Fahrenheit
- Turn off heat and let cool: 43 – 49 Celsius | 110 – 120 Fahrenheit
- Gently add yoghurt and mix in well ensuring no lumps
- Pour mixture into jars using funnel, then add lids. Place into dehydrator.
- Run for 8 to 10 hours (longer for thicker): 43 Celsius | 110 Fahrenheit
- Cool and allow to set in the fridge, for at least two hours
Notes
Some recipes suggest running your dehydrator up to 18 hours. Others suggest adding cream just before going into the fridge. We have not tried these things. Basically, it comes down to trial and error. Should last up to two weeks in the fridge, though ours is usually eaten well before then!