Joy White

By: Joy White

Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 24 hours 24:00
Ready in 24 hours 5 min 24:05
Difficulty Beginner
Cooking Method No Cook
Ingredients Yogurt
Equipment Dehydrator
Recipe Type Breakfast
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Dehydrated Yoghurt

Dehydrated Yoghurt

Dehydrated yogurt is the perfect way to take this breakfast staple on camping trips. Removing the moisture makes it easily packable and light.

It takes a bit of effort, but no fancy equipment. All you need is a dehydrator, baking paper, and a container to store it afterwards. And, of course, your favourite yoghurt.

For extra flavor, choose a flavoured yoghurt, but make sure it is well mixed before dehydrating. For a more versatile yoghurt, choose plain.

Ingredients

1 (200g) tub yoghurt, plain or flavored

Equipment

dehydrator

baking paper

Recipe Directions

  1. If using flavoured yoghurt, mix it well to distribute the ingredients.

  2. Cut the baking paper to fit inside your dehydrator trays.

  3. Place the baking paper on the tray and thinly spread the yoghurt over the paper. Place the trays in the dehydrator.

  4. Set the dehydrator to its lowest temperature, around 35 degrees C (95 degrees F) and leave overnight, about 12 hours.

  5. Remove the yoghurt from the trays and rip it into smaller pieces.

  6. Place back on the baking paper and put the trays in the dehydrator. Set the temperature to the middle setting, about 55 degrees C (130 degrees F). Let dry for another 8 to 12 hours.

  7. Once the yoghurt is completely dry and easily snaps in half, package them straight away or turn them into a powder using a clean spice grinder.

  8. Reconstitute with water when ready to use.

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Joy White

By: Joy White

Recipe Origin Australia
Rating
No Reviews
Servings 4
Preparation 5 min 00:05
Cook 24 hours 24:00
Ready in 24 hours 5 min 24:05
Difficulty Beginner
Cooking Method No Cook
Ingredients Yogurt
Equipment Dehydrator
Recipe Type Breakfast
Share: