Yogurt - Dehydrator www.nesco.com

6 Quarts Plain Yogurt:

6 Qts 2% low fat or skim milk
3 cups instant non-fat dry milk
1 1/3 cup plain yogurt, room temperature
6 (1 quart each) freezer containers or other similar containers with the
same height and volume
6 Nesco/American Harvest® Convert-A-Trays

1½ Quarts Plain Yogurt:

1 Qt + 2 cups 2% low-fat or skim milk
¾ cup instant non-fat dry milk
1/3 cup plain yogurt, room temperature
5 (¾ pint) freezer containers or similar containers
2 Nesco/American Harvest® Convert-A-Trays


Yogurt - Dehydrator www.nesco.com


Rinse a saucepan or kettle (depending on the amount of yogurt you are
making) with water to prevent milk from sticking (or use a glass container in a
microwave oven).
Pour in 2% milk, add dry milk and stir until dissolved. Attach
thermometer and heat milk over low heat to 190º - 210º (88 - 100 degrees C).
If heating in a microwave oven, use medium power, checking temperature every
two minutes. Remove from heat and cool to 110º (43 degrees C). Remove
protein film from top of milk and discard.
In a small bowl, stir yogurt until creamy. Mix about ½ cup warm
milk into yogurt. Stir until smooth.
Add yogurt-milk mixture to remaining milk and stir. Pour into containers
and cover with lids.
Place containers on Nesco/American Harvest® Convert-A-Trays and
add as many accessory trays as needed. Make sure the containers are sitting
on a tray and not on the actual base of the dehydrator.


Yogurt - Dehydrator www.nesco.com

Incubate 3-6 hours at the lowest temperature setting on your dehydrator.
Do not disturb during incubation. After 3 hours, gently shake mixture to see
if it is firm. If not firm, let incubate 1 more hour and check again.
As soon as the yogurt begins to set, chill in refrigerator. For a thicker
yogurt, place several layers of white paper towels on top of chilled yogurt to
absorb moisture.
Store in refrigerator. Add fruit prior to serving if desired.