You can make excellent yogurt in your MEC pots. It turns out more delicious, thicker and for sure healthier… and all you need is the pot! No need for any additional gadgets.
The breathable pot is the key to this difference. The micro-pores slowly draw out water (& just the water, leaving the liquid probiotics intact) making your yogurt thicker and silkier. Seasoned clay pot yogurt (yogurt that has been in the pot for 1 or more days) becomes thick enough to be used for making icing on cakes. Use it for your exotic tropical recipes, in place of other fats while baking, for seasoning meats or just eat it plain… and taste the difference!
It’s easy to make, and there are 3 steps involved: heat the milk to just before boiling point (till small bubbles form on the surface), let it cool down to about 110 degrees. Add yogurt culture. Set in the oven with lid on and oven light on. Let it incubate for 6-8 hours. Your yogurt is ready. Chill for an hour in the fridge and Enjoy…
You can make:
- 1/3 gallon yogurt in your small pot.
- ½ gallon in your medium,
- 1 gallon in your large and
- ½ gallon in your x-large pot.
We put 2 of our best-selling ½ gallon yogurt pots together as a set so you can save money and also use them alternately — let one dry out thoroughly while the other is in use. You’ll notice once you start making yogurt in these pots, there’s no going back! The pots can also be used for other cooking too, like rice/grains, soups etc…