Yogurt
From RAWiki
Process for Making Yogurt
- get 17 clean widemouth quart jars
- Using 3 quarts of yogurt as starter
- Distribute starter into the 20 jars (including the 3 the starter came in)
- Top up all the jars with Whole Raw Milk
- Lid jars and place into the food dryer cabinet
- Set cabinet at 110F for 7 hours
- Remove, add labels and set out in Jacob Springs Farm Store
Ideas
L. Shirota has great potential as a beverage. 97F is supposed to be the sweet spot. 95F for 8 hours seemed to work well.
L. Reuterii - the “happy yogurt” could be interesting. Culture at 100F for 36 hours.
A special topical yogurt for skincare could be interesting: Research|[1]
