I make the best dang L. Reuteri cultured dairy product in my dehydrator. Once I had a “mother” it’s been so easy. The only ingredients are the mother, half & half, and inulin (chicory). Most of the time spent in preparation is sanitizing all your tools and jars. It cooks for 36 hours at 100 degrees. I’m dying to do it with full cream one day.
I made a quart of plain yogurt overnight in my yogurt maker.
Five minutes to prep. One mixing bowl, a whisk and a spoon to wash after. Let it ferment 12 hours. transfer the containers to the fridge.
I don’t see how it could be easier