How to make yogurt without a yogurt maker

Yogurt – A panacea for the body

Homemade yogurt is a panacea for our intestinal system but not only…

In fact, in addition to the well-known lactic ferments, it also contains many minerals and vitamins, etc.:

• Minerals such as calcium, sodium, phosphorus, potassium, magnesium, iron, zinc
• Vitamins A, B1, B2, B3, B6, B12, C
• Pantothenic acid proteins fats probiotic ferments such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum
• Lactic ferments Lactobacillus bulgaricus
• Carbohydrates

So what are the beneficial properties of Yogurt?

Yogurt has the following beneficial properties: (we are always talking about natural yogurt without added sugars or artificial flavors)
It rebalances the intestinal bacterial flora, facilitates digestion, strengthens the immune system, stimulates intestinal activity by counteracting constipation, combats hypercholesterolemia if it contains phytosterols, prevents osteoporosis, prevents intestinal inflammation, promotes bile turnover, helps regulate blood pressure, helps keep fit because it is an excellent snack that blocks the feeling of hunger.

Homemade Yogurt with Dehydrator

Making homemade yogurt with the help of a dehydrator is really easy because it allows us to maintain a certain temperature for as long as we want, thus avoiding the need to use a special yogurt maker.
Yogurt is in fact produced from milk which, thanks to the action of live lactic ferments for a few hours, which remain at a temperature of around 43°C and start the fermentation, transforming the milk into yogurt.
Let's not waste any more time and see immediately how to do it.

We need:

• Whole milk
• Freeze-dried lactic ferments or a jar of yogurt (fresh with live lactic ferments, with the latest possible expiry date)
• Kitchen thermometer
• Dryer
• Airtight glass jars

Let's now see the procedure:

1. Heat the milk to 40° (depending on the type of milk, it may be necessary to bring it to the boil first and then wait for it to cool to around 43°).
2. Add the freeze-dried lactic ferments or a jar of yogurt (taking care that the milk does not exceed 45° otherwise the ferments would die immediately).
3. Mix well and place the container inside the dehydrator after removing all the trays ( NB: for this preparation you need a horizontal dehydrator ).
4. Leave to ferment for the necessary time based on the result you want to obtain (from 4 to 12 hours, see suggestions below).
5. Once finished, divide into jars and cool them in the fridge.
6. Consume within 8/10 days at most.

If you like yogurt with fruit, you can make a fruit salad and add yogurt, or put fruit and yogurt in the blender and obtain a flavored yogurt.

Suggestions

If you don't have much experience with this preparation and with the dehydrator in general, during the fermentation phase check the internal temperature several times with the thermometer and adjust it accordingly, as it should be between 40 and 45°C at most, otherwise the fermentation will not take place correctly.

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