2 tbsp biological (EKO) yogurt

1 liter plain milk (no skimmed) | gewone volle melk

apple and a pear

1 or 2 tsp honey

foodhydrator or yogurtmachine | voedseldroger

Add the liter milk in a pan and turn on the heat, heat until at least 85˙C.

Cool down in de snow outside or in a pan with cold water until 43˙C (this has to be preciese)

Scoop from the warm milk 120 ml and add to the 2 tablespoons and stir well.

Then scoop the little mixture to the warm milk  ( of 43˙C) en mix until complete homogene.

Put this in the foodhydrator covered with a teatowel, put the dehydrator on 38˙C and let stay in the machine for 24  hours (dont stir).

Let the yogurt cool down until refrigerator temperature.

Use 150 ml  yogurt with a half apple and a half pear (with skin) grated in a machine and combine.

(Nederlanders snappen dit toch wel anders even vragen, vertaal ik het alsnog)

- Notes

24 is a long time but lactose will be minimal (lactose free) and caseine is decoded.

Is perfect for people with Crohn’s disease and lactose sensitive people.

Article – YouTube Live Cultured Fermentation

 Another variation I made:

150 ml of the yogurt

35 g grated carrot

1/2 apple and a 1/2 pear grated with peel

1 or 2 tsp honey

You can eat is as it is mixed, but I discovered that my leftover smoked mackerel tasted well with it, take a bite alternately.