whole grain chips?
Sorry about length..This info was gleaned from the internet..Sharlene
--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)
--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)
--frozen/fresh fruit for flavoring
--thick bath towel
--slow cooker (scroll down for the ones that I recommend)
This takes a while. Make your yogurt on a weekend day when you are home to monitor.
I used a 4 quart crockpot. This is so exciting. My fingers are shaking!
Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.
Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.
When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.
Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.
Go to bed, or let it sit for 8 hours.
In the morning, the yogurt will have thickened---it's not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.
Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They aren't a big deal, and will settle eventually.
Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
Wowsers! This is awesome! I was completely astonished the next morning that the yogurt thickened. I was so excited to feel the drag on the spoon---and sort of scared the kids with my squealing.
They each ate a huge serving that morning (they added honey to their servings) and have eaten it for every meal for 2 days. I'm actually kind of worried they're over-doing it, but whatever. They're happy and are eating real food.
This is so much more cost-effective than the little things of yo-baby I was buying for them. I haven't run the numbers, because I sort of suck at math, but it's huge. Seriously huge.
I have gotten quite a few emails alerting me that yes, you can use lower-fat content milk with this method. To thicken the best, add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Some have had good success mixing non-fat milk powder in as well.
The way I created fruit-flavored yogurt was by taking a cup or so of the plain and blending it in the stand blender (vitamix) with frozen fruit. Although this tastes great, the yogurt never thickened back up the way the plain did. I think maybe keeping the plain separate and adding fruit daily is your best bet. Or you can try the gelatin trick.
I was able to achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
Here’s your milk/yogurt math…you have to add the cost of electricity, starter and fruity stuff:
Where I live :
One 6-pack of yo-baby is $6.50 (24 ounces)
One gallon of almost totally organic milk is $3.00 (128 ounces)
One gallon of yobaby would be $34.67 or 10 times what it cost you to make it, more or less.
THAT’S A BIG DEAL.
I love dehydrating.The best is the Excalibur dehydrator that a friend gave me..The foods come out fantastic.
I experiment with different foods..from zucchini to blackberries..I love the fact that I know what I am eating...as I don't trust the food manufacturers to tell me what is in a product..Not that I'm adverse to eating commercially prepared..I just find making my own gives me peace of mind..and health.
I googled the following info..and yes you could use a oven to dehydrate..but the higher temp kills the nutrition aspect of the food. Although for meats that is another ball game. Enjoy..and too am sending along some info on making your own yogurt with a crock pot..that will be in my next post..!..Great money saver and delish..
Dehydrated Zucchini..or any veggie you want to make into a chip.
Things You'll Need
Mandolin, optional..I do use the mandolin..as it cuts the foods uniformly which is important for drying.
Rinse the zucchini thoroughly under cool, running water. Select small, young zucchini for this project if possible, as older, larger zucchini does not produce quite as good a result.
Place the zucchini on a cutting board and cut into 1/8-inch slices. If you have a mandolin, you can use it to accomplish this task, but be careful to avoid slicing your fingers.
Arrange the zucchini slices on your dehydrator trays. The slices should be in a single layer and not touching, though they can be close together. (at this point I add my spices..which ever one's I choose..sometimes Italian spices, garlic powder, whatever your taste enjoys.
Dehydrate the zucchini slices at 115 to 125 degrees Fahrenheit until they are dry, brittle and crisp. This may take up to 24 hours but generally takes less. Check the slices every few hours and remove any that are done.
Transfer the dehydrated zucchini chips into an airtight container and store in a cool, dark place.
I love to do tomatoes the same way..and the crisp chip I use in place of many things..one enjoyable dish is a salad..with the tomato chips crushed and sprinkled over the top..adding your favorite dressing..
I hope this helps. I will be happy to help with other dehydrating ideas as well..so ask away...I am the food preservation superintendent at our little county fair..Sharlene
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