California Farm Dried Probiotic Yoghurt

Name: California Farm Dried Probiotic Yoghurt
Yield: 2 people, 2 pints
Cuisine: American
Ingredients: Half gallon of full milk, not ultra pasteurized; Cup plain greek probiotic yoghurt, no sweeteners or flavors added

Hobby Horseman @HobbyHorseman

California, United States

This method of making and drying greek probiotic yoghurt in your oven prolongs the shelf life of probiotic active bacteria longer than fresh yoghurt in your fridge. When you make your own yoghurt, it is freshest for two weeks. Dried yoghurt stays fresh for a few months in the fridge, longer if kept in the freezer. An 8 ounce cup of fresh greek yoghurt makes 2 ounces yoghurt powder and can be reconstituted in ten minutes to 8 ounces of liquid yoghurt. Great with fruit, cereal and honey for breakfast.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Fresh yoghurt overnight, dried yoghurt half day

2 people, 2 pints

Halfgallon of full milk, not ultra pasteurized
Cupplain greek probiotic yoghurt, no sweeteners or flavors added
Equipment: dutch oven with lid, thermometer, 2 baking pans, parchment paper for drying, food processor or grinder, fine sieve, oven with 100F degrees setting
Cost: half gallon milk $2, cup plain probiotic yoghurt 40 cents, makes 2 pints yoghurt, 2 pints wey, 60 cents per pint

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Steps

Fresh yoghurt overnight, dried yoghurt half day

1

Make 2 pints greek yoghurt: on stovetop, warm 1/2 gallon full milk to 185F degrees, stir well, cool to 115F degrees. Mix cup of 115 degree milk with cup of cold yoghurt, stir back into pan with warm milk, lid on, let cool overnight. Pour off the liquid wey, freeze. Put 2 pints of greek yoghurt in your fridge. Make dried yoghurt from one pint.
2

Preheat oven to 100F degrees. Some ovens warm up that low, otherwise just leave the oven lights on (takes two hours to reach 100 F). Or heat oven to lowest setting possible (usually 170F degrees), and turn off, cool to 100F degrees. Brush cup of yoghurt each on parchment paper on 2 half size baking pans. Wait till yoghurt has dried, mine takes a day. Peel dried yoghurt sheet off parchment paper, break in chunks, grind to powder in food processor or grinder. Sieve, regrind larger particles. Done.
3

Reconstitute dried yoghurt: put few tablespoons of dried yoghurt in breakfast bowl, whisk, let sit ten minutes, add fruit, cereal, honey for breakfast. Reconstituted yoghurt tastes stronger than fresh yoghurt, so I thin it out to my taste. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on November 14, 2022 22:17

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.