My friends, Megan and Cormac, got me a shiny new awesome food dehydrator! That’s the Excalibur 5-tray! With which one can dry fruit, herbs, beef jerky, seasoned nuts… and make yogurt! Forgive me the pun, but I see way more whey in my future.
I have dehydrator envy. At least it will still be winter next time I visit, so I can foresee trying this new gadget and get even more tempted to get one for myself, no matter how limited my space.
It sounds like you got a really great model!
I’ve had a dehydrator for 5 years now but it’s a fan that stacks above the trays with no external structure. It dehydrates just fine but it doesn’t make yogurt. I make yogurt in a small cooler instead.
I do yogurt with a large pot and a cooler, too. Milk in pot – heat to 185-195F, remove form heat, cool milk to ~120F and stir in starter yogurt. pour into pre-sterilized jars and park in cooler with ~1 gal of ~120F water for 3ish hours. stick jars in fridge overnight. Flavoring should be added at the “pour into jars” phase. I like to add some honey to mine, but that’s just me.
That’s the Excalibur 5-tray! With which one can dry fruit, herbs, beef jerky, seasoned nuts… and make yogurt! Forgive me the pun, but I see way more whey in my future.
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I have dehydrator envy. At least it will still be winter next time I visit, so I can foresee trying this new gadget and get even more tempted to get one for myself, no matter how limited my space.
We will definitely play with it. And they do have a smaller model.
It sounds like you got a really great model!
I’ve had a dehydrator for 5 years now but it’s a fan that stacks above the trays with no external structure. It dehydrates just fine but it doesn’t make yogurt. I make yogurt in a small cooler instead.
How do you make yogurt with the cooler? I’ve never actually made any myself, so any tips you have would be welcome.
I do yogurt with a large pot and a cooler, too. Milk in pot – heat to 185-195F, remove form heat, cool milk to ~120F and stir in starter yogurt. pour into pre-sterilized jars and park in cooler with ~1 gal of ~120F water for 3ish hours. stick jars in fridge overnight. Flavoring should be added at the “pour into jars” phase. I like to add some honey to mine, but that’s just me.
I’m jealous 🙂
We’ll have to play with it together 🙂 And maybe you could teach me how you make yogurt?