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Simple and easy snack, dehydrated yogurt adds a great treat for your camping and wilderness trips. Notes:Temperature - 57°C/135°FTime - 12-18 hoursDehydrator.

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Spread the yogurt on dehydrator tray covered with a non-stick sheet or parchment paper in an even, thin layer (about 1/8-inch thick). Dehydrate at 135F/ 57C 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.

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Personally, I set my thermostat to 110 °F or 115 °F. At that rate, it takes about 6 hours for the yogurt to dehydrate. If you're using a stackable dehydrator like the Nesco American Harvest Dehydrator, place the yogurt tray on the top level, nearest to the fan, rotating it 180 ° every two hours. If you're dehydrating more than one tray.

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Instructions. Heat 1/2 gallon of organic milk in a pot over medium heat until it gets to 180°F. (Right when it starts to bubble up a little, not boil.) Then take it off the heat to cool down to 110°F. (Do not let it go below 105.) In the meantime, preheat 2 quart size jars with their lids in the dehydrator at 110°.

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Spray a paper towel with non-stick cooking spray. Rub the paper towel on the fruit leather sheet. You just need a very thin layer of cooking spray. Scoop the yogurt in very small portions (1/4 teaspoon works fine) in little dollops on the fruit leather sheet. Dehydrate overnight at 135 degrees.

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A great hiking snack can be prepared from dehydrated yogurt drops. This meal can make busy parents less stressed, thanks to its long shelf life. Dehydrated yogurt lasts a few months in the freezer. Important things to consider. Before we talk about the ingredients needed to make dehydrated yogurt rolls, let's talk about the main tool—a food.

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Instructions. In a small bowl, mix the yogurt and cereal together, then place in a pastry bag with the tip of your choice. On drying sheets set in dehydrator trays, squeeze out dots the size of a quarter. Dehydrate at 135°F for 10 to 12 hours. When dehydrated, the drops should be dry like paper and somewhat flexible.

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Line your dehydrator with baking paper on each layer. Remove bowl from mixer and gradually fold in yoghurt powder and then transfer into a piping bag or ziplock bag and cut a small hole in the bottom. Pipe 5 cent piece sized drops onto the baking paper. Set dehydrator to 60 degrees Celsius and dehydrate for 10-12 hours or alternatively bake in.

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Here's a nifty trick: pop those pre-dot trays into the freezer for a bit. As they say, 'a little chill goes a long way'. This helps the dots firm up, so they maintain their shape and make the transfer to the dehydrator or oven a breeze. Plus, it'll save you from a potential yogurt blob catastrophe.

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Simply take a small amount of the starter (even 2 tbsp. will do) and put it on parchment paper. Then find a warm spot for the yogurt to dry in. Ensure the spot is not more than 80ºF as any hotter than that the bacteria in the culture will die, making it useless to you.

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Once the yogurt dollops are frozen, remove the baking sheet from the freezer and carefully peel the yogurt drops off the parchment paper. Transfer them to a dehydrator tray, making sure to leave space between each drop. Set the dehydrator to 135°F and let the yogurt drops dehydrate for about 6-8 hours, or until they are dry and crispy.

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Choose your yogurt of choice. Stir well or blend in the food processor. Spread it out evenly on a jelly roll tray or plastic wrap in your dehydrator to the depth of 1/8 to 1/4 inches. Dry on a low setting, about 115 degrees, for 6-8 hours. The more sugar or fat, the longer it will take.

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Preheat the oven and line 2 baking sheets with parchment paper. Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside. Drain off the chickpea liquid. Drain off the liquid from the can of chickpeas through a fine-mesh strainer into a measuring cup.

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In this article, we'll show you how to make dehydrated yogurt drops that are perfect for snacking on the go. These tasty treats are not only easy to make, but they're also a healthy alternative to store-bought snacks. So let's dive in and learn how to make dehydrated yogurt drops that will have your taste buds dancing with delight!

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How To Make Dehydrated Yogurt Bites In A Food Dehydrator. Add 1/4 of yogurt drop onto a lightly oiled fruit sheet with a teaspoon, make sure the drops do not touch each other. Place in a food dehydrator (we tested this recipe with an Excalibur Dehydrator) for about 8-16 hours at 135 degrees. Remove the dehydrated yogurt drops from the fruit.

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1 teaspoon vanilla extract. 3 tablespoons yogurt powder. 1 tablespoon beet powder. 1. Arrange two racks to divide the oven into thirds, and heat to 200 F. Line two baking sheets with parchment paper and set aside. 2. Drain off the liquid from the can of chickpeas through a fine-mesh strainer into a measuring cup.