How to Dry Yogurt

This is a general how-to page. The information here applies to all recipes that call for dried yogurt.

Dry only low-fat yogurt. Commercial or homemade yogurt works fine.

In the past I tried dehydrating thick slabs of leathery yogurt to be eaten like candy. They tasted great but were very difficult to chew. Now, I suggest spreading the yogurt a little thinner, about 1/4 inch thick, on saran wrap or teflon.




When this is dry it will come off in flakes rather than a slab, but the pieces rehydrate easily in the mouth. Shown here packaged with dried fruit, ready to eat.

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Yogurt with Fruit and Cinnamon Grahams

Breakfast
Snack

Light weight- could be beefed up with more crackers or fruit

Cooking before packaging - none
Cooking in camp - none

See Tips on Dehydrating Yogurt



At Home:
Per serving- spread 6-8 ounces of low-fat yogurt on saran wrap or teflon dehydrator sheets, not more than 1/4 inch thick. Dry until leathery. Don't over-dry or it can begin to caramelize.

Dry fruit however you like- smaller pieces, slices, broken bits of fruit leather. Or use commercially dried fruits.

Combing broken pieces of dried yogurt and dried fruit bits in a snack size baggie.

Package 2 or 3 full rectangles of cinnamon graham crackers in a separate snack size baggie.

I also pack a single use coffee bag and a single serve juice pack with the breakfast.

In Camp:
Just eat in dried form, or you can add water and reconstitute. This works, but the texture of the yogurt never is really smooth. I prefer to just eat it dry.

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