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|February 2016 Trail Bytes: Dehydrating Yogurt for East No-Cook Backpacking Breakfast
February 26, 2016
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:
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.
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.
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 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.
The fruit puree and yogurt combine easily by hand. I experimented with three different ratios of fruit puree to yogurt:
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.
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
Squeeze Bag Yogurt Rehydration:
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.
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…
厨师格伦 - 多米尼克
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