Naturally made yoghurt has many health benefits, especially when it is homemade as you know exactly what is in it!
I love researching every plant I grow and all the food I prepare so before I start to explain how to make yoghurt, let’s have a look at the health benefits of yoghurt, outlined in the National Library of Medicine: “Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Additionally, they deliver high biological value proteins and essential fatty acids. There is accumulating evidence suggesting that yoghurt and fermented milk consumption is related to a number of health advantages, including the prevention of osteoporosis, diabetes, and cardiovascular diseases, as well as the promotion of gut health and immune system modulation. (Hadjimbei et.al., 2022)”
Homemade Yoghurt in Dehydrator – Simple & Easy Recipe – with Greek Yogurt Option
To make yoghurt we need milk, raw or pasteurized (not the UHT!), and some natural bacterial starter in the form of natural yogurt with live bacteria or yoghurt starter powder. You can try to find a Natural yoghurt at your local grocery shop. There are still a few being sold but not many so check the ingredients before you buy.
The process itself is simple:
- Bring the raw milk to a boil and cool it down to 45ยฐC. If you have pasteurized milk, you just need to warm it up to 45ยฐC
- Add yogurt, about 3 tablespoons per 1L of milk, and combine.
- Fill the mix into sterilised jars (clean and rinsed with boiling water including lids), and close the lids.
- Place jars in the dehydrator and set it at 40ยฐC for about 6-8 hours. Now it is all about the taste so check after six hours if you like it, and if it tastes like yogurt should.
- Place in fridge and enjoy as you are pleased ๐ The yogurt will thicken a bit more when cold.
Greek Yoghurt Option
Naturally made (without any additives) Greek yoghurt is a natural yogurt that has been drained through a cheesecloth to remove excess liquid. I use a super fine mesh cheesecloth to have a nice creamy Greek yoghurt and that is all. Leave it in the cheesecloth in the fridge for a couple of hours or as required to the consistency you like. You can use Greek yoghurt instead of cream cheese, or blend some ricotta cheese with a bit of your natural yoghurt to get the best cream cheese in the world!! Enjoy!
Leave a comment below this article if you have any questions or would like to add something. I would love to hear from you!
References: Hadjimbei, E., Botsaris, G., & Chrysostomou, S. (2022). Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential. Foods, 11(17). https://doi.org/10.3390/foods11172691
