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Cover trays with plastic wrap and place trays in a freezer for at least 2 hours and up to 24 hours for best results. Prepare your freeze dryer at the recommended temperature before removing the yogurt from the freezer. Remove trays from the freezer and discard plastic wrap. Load the trays in the freeze dryer, put the insulating cover in place.
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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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Instructions. Place the first measure of greek yoghurt and your chosen fruit and or veggie flavourings into a blender and blitz until you have a smooth purée. Gently stir the purée through the second measure of greek yoghurt. Spoon the flavoured yoghurt into a piping bag, or any small bag with the corner cut off.
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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 sheet while they are warm.
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Here below is a list of the ingredients you will need from the website and the video tutorial from YouTube. After a hard day it's so easy to reach for the bag of chips that's calling to you from the pantry. But once you've had a few (or the whole bag) you'll just be hungry and disappointed in yourself. Take the guilt out of snacking.
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Powdered, freeze-dried yogurt also makes an excellent flavoring and additive to pastries and cakes. You won't believe how moist baked goods are with the addition of powdered yogurt! Experimenting with different flavors is part of the fun. We love the coconut flavor of Chobani Greek yogurt. Yogurt drops also make great party treats or gifts.
HOW TO MAKE DEHYDRATED YOGURT DROPS? Mama Cookbook
1. Thicker brands of commercial yogurt dry best. Drop flavored yogurt by 1/4 teaspoon onto lightly oiled Fruit Roll Sheet. 2. Optional: for fun sprinkle drops with chopped peanuts or coconut before drying. Dry in your dehydrator 8-16 hours at 135° until chewy. Remove from sheet while warm.
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The dehydrator tray should be lined with parchment paper or non-stick sheet. Keep the yogurt mixture in a zip lock bag and tightly close the bag. Cut a tiny portion at the corner of the bag and make small dots onto your dehydrator tray. Keep heating them until they are crispy.
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Blend 1 c. plain whole milk yogurt with 3/4 c. natural peanut butter. Pour onto parchment. Dehydrate as above. The peanut butter still dries at about the same rate, maybe an hour or two longer, but it really has a different consistency: Rather than rolling up your final product, you'll have to crack off small pieces.
How To Make Yogurt Drops at Home Recipe Yogurt bites, Yogurt drops
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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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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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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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.
The best thing to dehydrate ever! Yogurt drops are two egg whites
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.
How To Make Yogurt Drops at Home Recipe Yogurt bites, Yogurt bites
Set up your food dehydrator with a fruit leather tray (you can use a sheet of parchment paper as well). 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.
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Cool - Once your milk reaches the desired temperature, remove it from the heat and allow it to cool on the counter to 120°F. Stir before testing the temperature to ensure a proper reading. Add Culture - Once your milk is between 115-120°F, gently add your yogurt starter. You do NOT want to mix this until well combined.