My first shot at making Yogurt in our dehydrator and I am making Vegan Coconut Milk Yogurt. The process was actually very simple and I used multiple sources (Waking Up Vegan, Vegan Guinea Pig, Vegan Cookbook Aficionado, and Excalibur Dehydrator – NOT VEGAN, used to figure out how to use dehydrator) to come up with a recipe.
For the Coconut Milk in the recipe I ended up using the big carton in the refrigerated section at the grocery store, well it worked but it had no flavor. So I advise you to use the canned coconut milk that has the least amount of ingredients added to it. You will get a better flavor. Also, I might have to experiment with the amount of Agar Powder because I used 1.5 tsp and it was WAY too much. It thickened just a little too much, more like the consistence of a jello. I think next time I will use 1 tsp and see what happens.
The Granola recipe is actually one of my favorites and it is from Alton Brown. It is very simple, happens to be Vegan, and is VERY tasty.
Coconut Milk Yogurt
32 oz Coconut Milk (4 cups)
1.5 tsp agar powder (should have used 1 tsp)
2 Tbsp sugar
1 cup coconut milk yogurt w/ active cultures
Sterilize jars and lids that you will be storing the yogurt in.
In a large pot whisk the agar powder into 2 cups of coconut milk until dissolved.
Heat the pot of coconut milk over low to medium heat until the temperature reaches 180 to 190 F. Remove from the heat and cool to 115 F/46 C.
Add in 1 cup of yogurt and sugar to cooled milk.
Pour mixture into containers and cover. Incubate in the dehydrator at 115 F/46 C for 5 hours.
Do not disturb, bump, open door or move while yogurt is incubating. When finished, refrigerate. Before serving, add flavors or fresh fruit.
Source: Good Eats: The Early Years by Alton Brown, page 264
10 oz Rolled Oats
4.5 oz Slivered almonds
5 oz Raw Cashews
1.5 oz Unsweetened Shredded Coconut
3 oz Dark Brown Sugar
3/4 tsp Kosher Salt
3 oz Maple Syrup
2 oz Vegetable Oil (I used Coconut Oil – melted)
4 oz Raisins or other dried fruit (I omitted these)
1) Heat oven to 250 F.
2) Combine the oats, nuts, coconut, brown sugar, and salt in a large bowl.
3) Measure the syrup and oil into a plunger cup. Add to the dry mixture and stir to combine.
4) Transfer the mixture to a half sheet pan and bake on the middle rack of the oven for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
5) Remove from the oven and transfer to a large bowl and cool for 30 minutes. Add the raisins and mix until evenly distributed. Store in an airtight container and enjoy for up to 2 weeks.