How to Make Greek Yogurt at Home With an Excalibur Dehydrator


Greek yogurt is thicker than traditional yogurt and can be eaten plain, topped with your favorite fruits or made into dips. Making Greek yogurt at home using an Excalibur dehydrator is easy. The Excalibur dehydrator is used as an incubator to cultivate the yogurt cultures. Simply mix milk with a small amount of store bought Greek yogurt and place in the Excalibur dehydrator for a few hours, chill and it's ready to eat and enjoy.

Things You'll Need

  • 1 small container of plain Greek yogurt or Greek yogurt starter
  • 2 cups milk
  • Place the milk in a sauce pan and heat to 160 degrees Fahrenheit. Do not overheat the milk or it will scorch. Cool the milk to 110 degrees Fahrenheit.

  • Add 1 tsp. of purchased Greek yogurt per 1/2 cup of milk. Place a teaspoon of Greek yogurt into each jar. The purchased Greek yogurt will act as a starter and produce the cultures needed for the new batch.

  • Pour 1/4 cup of the cooled milk into each jar and stir to incorporate the yogurt into the milk.

  • Add another 1/4 cup of cooled milk to each jar and mix well.

  • Cover the jars and place them in the Excalibur dehydrator. Set the temperature to 110 degrees Fahrenheit and let incubate for approximately five to seven hours.

  • Check the yogurt to see if it has set by tipping the jar. The yogurt should move as a single mass and not be liquid enough to run up the sides of the jar. When set, remove the yogurt from the Excalibur and let cool for two hours before placing it in the refrigerator. After six hours of refrigeration the culturing process has stopped.


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