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Conservation

Dehydrated Yogurt

You are here: Home / Recipes / Dehydrated Yogurt

October 20, 2022 //  by Jodi Stammer

Print Recipe

Dehydrated Yogurt

Course: Breakfast, Desserts, Snacks
Keyword: gluten-free

Ingredients

  • Plain yogurt with low fat (3% or less)

Instructions

  • Spread the yogurt on dehydrator tray covered with parchment paper in an even, thin layer (about1/8-inch thick)
  • Dehydrate at 135F for about 6-8 hours, until completely dry and brittle. Rotate tray every couple of hours and flip-over the yogurt bark halfway through the drying time
  • Remove from the dehydrator and let cool.
  • Vacuum-seal and freeze until you’re ready to put it into a backpack; OR unrefrigerated and without vacuum sealing, dehydrated yogurt can last at room temperatures in a zip lock bag for about a week

Yogurt Powder

  • Grind dehydrated yogurt pieces into a fine powder by using a coffee grinder

To rehydrate

  • Slowly add water into the bag with dried yogurt bark (1:1 ratio). Close the bag and gently knead until you get creamy and smooth consistence. Mix in your favorite filling (freeze-dried fruits, berries, granola) and enjoy!

Making dehydrated yogurt drops

  • You can use any flavored yogurt or make your own by blending plain yogurt with the fruits and berries of your choice
  • Line the dehydrator tray with parchment paper
  • Pour yogurt into a zip lock bag and close tightly; cut off the corner of the bag and gently squeeze yogurt onto parchment-lined dehydrator tray making small dots
  • Dry at 135F for 8-16 hours until nice and crispy
  • Vacuum-seal and freeze

Notes

  • Dehydrated yogurt makes an excellent base for a no-cook backpacking breakfast. Combined with freeze-dried fruits, powders and cereals it creates a quick, easy and tasty morning meal.
  • Dehydrated yogurt drops also make a great hiking snack. Delicious by themselves or could be added in trail mixes.

Course: Breakfast, Desserts, Snacks

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