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February 2016 Trail Bytes: Dehydrating Yogurt for East No-Cook Backpacking Breakfast
February 26, 2016
Hello,

For this issue ofTrail Bytes我脱水酸奶和水果泥。当与干果和燕麦合并,重组酸奶做一个健康的,没有煮早餐的背包,很容易对准备可口。

Initial Yogurt Dehydrating Experiment:

由于这是我第一次脱水酸奶,我干这本身看到它在脱水表现如何。我传播全脂酸奶中的一个杯子上覆盖有不粘片一个神剑脱水托盘和干燥它在135°F六小时。四小时后,我翻转过来到托盘上,而不不粘片完全干燥。

A commenter on theBackpacking Chef Facebook page问酸奶可以在115°F,以保持活文化的酸奶活着干燥。如果加热超过120°F的我在115°F,并且工作得很好干燥分批它们不能存活。它只是花了一点时间。

The yogurt dried brittle, like bark, not leather. It held its color well. One cup of yogurt yielded ½ cup of bark. It tasted just like yogurt – no change in flavor from the yogurt dried. Tip: Spread yogurt thinly on dehydrator trays. It will dry faster and will be easier to reconstitute in your no-cook backpacking breakfast. I wouldn't pack plain yogurt bark for trail snacks. It is too brittle and needs a fruit companion which was the next experiment.

如何使水果泥和酸奶树皮果粒

Step One: Dehydrate fruit pieces.

Cut and dehydrate pieces of complimentary fruits to add to your no-cook breakfast on the trail. If you cook fruit, as in the apple/apricot example below, you can set aside a portion of the cooked fruit to dry whole before you blend the rest. Alternatively, you can cut and dry raw fruit.

去与苹果/奇异果/香蕉低于混合,干燥后我生苹果片,香蕉片分开。在下面的其它实施例,我切半芒果成小块并混合的另一半。由于整个水果将需要更长的时间比水果干泥/酸奶混合,先开始干燥的水果片。

Step Two: Make a fruit puree.

I made three fruit purees, but the possibilities are endless. I plan to use other fruits like pineapple and berries in the future.

Puree One:Five Granny Smith apples, ten apricots (I used frozen, twenty halves), grated lemon peel plus the juice from half a lemon, and one Tbsp. of sugar because the mix was a little tart. I cooked it with no extra water for about twenty minutes, let it cool, and ran it through the blender. Before blending, I set aside one cup of the cooked fruit to dry separately.

Puree Two:六猕猴桃,三个苹果,一个香蕉,半柠檬汁和格栅,和2汤匙。糖。我做这二十分钟,然后制成菜泥。下一次我尝试这样的搭配,我会融入未煮过的猕猴桃,因为它失去了漂亮的绿色,当我熟了。

Puree Three:One mango, raw. I cut the mango in half long ways and blended half of the mango into puree. I cut the other half into small pieces to dry separately. The yield from one mango was ½ cup dried mango pieces and ½ cup mango puree which I mixed with yogurt.

第三步:将果浆酸奶和脱水。

The fruit puree and yogurt combine easily by hand. I experimented with three different ratios of fruit puree to yogurt:

  • ¾杯水果泥倒入¼杯酸奶
  • ½ cup fruit puree with ½ cup yogurt
  • ¼杯水果聚氨酯ree with ¾ cup yogurt

我每神剑脱水托盘一个杯总干燥在135°F八小时。通过添加果泥的,混合时间超过本身酸奶脱水。我翻转片材上直接在网片6小时,最终的干燥后。你的干燥时间可能有所不同。如果你干在115°F的组合,它会稍长。

Tip: Spread mixture thinly on dehydrator trays so that it dries fast. Thinner yogurt bark will be easier to reconstitute. If you are using a dehydrator with smaller tray capacity like the Nesco brand, use less than one cup of puree per tray. See myfood dehydratorpage for a comparison of dehydrator tray capacities.

最适合酸奶:我喜欢用25%果泥混合和75%的酸奶最好的重构回酸奶,因为它有最原味酸奶。它干比更果浆共混物更脆。(照片上,右)

最通用的:50/50果浆和酸奶混合将是巨大的吃零食上的皮革或如果你想要更多的水果香味复原回酸奶。(照片的上方,中间)

Best for Leather:用75%的果浆和25%的酸奶混合是最柔软的,像皮革,并且将上吃零食没有水分补充是巨大的。(照片以上,左)

No-cook Backpacking Breakfast

一个较大的份量:

  • 1 cup yogurt bark
  • 半杯干燥的水果片
  • ¼ - 半杯燕麦

Squeeze Bag Yogurt Rehydration:

上图为在袋显示苹果/奇异果/香蕉/酸奶树皮复原。插图显示芒果芒果加片和燕麦混合。

使用塑料袋的好拉链重建酸奶树皮。这种方法效果很好,因为你可以比你可以只用一个勺子用手指工作混合物更好。

For one large serving, add one cup of dried yogurt bark to bag with one cup of cold water. Squeeze the bag until the yogurt is smooth, about ten minutes. Add more water as needed to bring it to your preferred consistency. The reconstituted equivalent of one cup of yogurt bark is two cups.

添加额外的水果和燕麦:

Reconstitute ½ cup of dried fruit pieces with ½ cup cold water separately. It takes about ten minutes for the dried fruit to soak up enough water to make it soft, yet still chewy. Start reconstituting the fruit before you reconstitute the yogurt bark so it all comes together at the same time. The water you reconstitute the dried fruit pieces with will have a fruity flavor. Stir any surplus fruity water into the yogurt.

Eat your no-cook trail breakfast right out of the bag or transfer it to a serving bowl. Clean-up is easy: Turn the bag inside out and lick it clean!

How Long Will Dehydrated Yogurt Keep?

I was initially skeptical about dehydrating a dairy product like yogurt because of the fat. But, after studying the fat content of yogurt compared to other foods, I found that it has less fat than I assumed and less fat than other foods.

  • Full-fat Yogurt: 8 grams of fat per 225 grams serving, 3.5% fat.
  • 瘦牛肉,熟:9克脂肪每85克服务,10%的脂肪。
  • Cheddar Cheese: 33 grams of fat per 100 grams serving, 33% fat.

由于这是我的第一个实验脱水酸奶,我不能肯定地说这能维持多久基于第一手经验。但是,检查也不会糟蹋短期内,我让一些在这个实验中干燥酸奶坐在一个星期(未冷藏和无真空密封),它是罚款。

Considering that I have stored vacuum sealed, lean ground beef for a year, which has a higher fat content than yogurt, I anticipate that the storage life of dried yogurt will be at least a year. I will set aside a couple of vacuum sealed jars to test how it holds up in long term storage.

As with all dehydrated foods, the key to successful long term storage is to dry the food completely in the first place and then store the food in an oxygen and moisture free environment. I use vacuum sealed bags for the trail and vacuum sealed jars at home. Read myvacuum sealer and wide-mouth jar sealer review.

Dominique enthusiastically approved the dried yogurt that I made this month, so we will add this no-cook meal to our breakfast menu for our spring Appalachian Trail hike. We’re heading back to Shenandoah National Park in Virginia. In the next newsletter, I’ll share the complete menu and dehydrating activities. Until then…

Happy Hiking,



厨师格伦 - 多米尼克

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