• 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.