seed yogurt

I had a go at making pumpkin seed yogurt this week, it was nice but I think it could have fermented for longer, it wasn't quite sour enough for me. The thing is my flat is never really that warm, I think it could sit there all week and not do much. Would it be ok to make a batch and put it in the dehydrator to ferment? I don't really know why it wouldn't be, I'm just cautious because I've never done it before. If anyone has any tips/advice I'd be grateful :-)


  • FeeFee Raw Master

    'normal' yoghurt is fermented at a warm temp eg airing cupboard so I dont see why you couldnt use a dehydrator. Good luck.

    P.S. What was your recipe?

  • Thanks, I will try it :-) Its just 1 cup pumpkin seeds (or seed of choice, but I like pumpkin best) soaked, blended with a cup of water (will probably add a bit more this time as it was quite thick), and a little bit of miso to get it fermenting, then I left it for 8-10 hours and ate it with blueberries and strawberries.

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