![Dehydrate only non-fat yogurts. Avoid full and low-fat yogurt 169 grams of non-fat Greek yogurt on a scale](https://www.thrueat.com/sites/default/files/styles/765-width/public/x00-greek-yogurt-on-scale.jpg,qitok=zs9ThP2P.pagespeed.ic.NKqKNOH03f.jpg)
![Use ParaFlexx sheets or parchment paper to dry yogurt Greek yogurt spread on parchment paper](https://www.thrueat.com/sites/default/files/styles/765-width/public/x01-greek-yogurt-on-dehydrator-tray.jpg,qitok=Mesemfh6.pagespeed.ic.YEHTIhsbiI.jpg)
![Dried yogurt will be very brittle and take on a yellow tint 25 grams of dehydrated Greek yogurt on a scale](https://www.thrueat.com/sites/default/files/styles/765-width/public/x02-greek-yogurt-dehydrated.jpg,qitok=1g5VN74i.pagespeed.ic.quT2kF3pko.jpg)
Temperature
115°F
Dry Time
4-8 hours
Wet Weight
169 grams
Dry Weight
25 grams
Notes / Directions
- Only use non-fat dairy products. Completely avoid full fat and even low fat dairy when used for dehydrating.
- Because we're dealing with dairy, keep it refrigerated as much as possible.
- Be sure to properly store and seal the dried yogurt to prevent any food illnesses. Vacuum pack with food safe dessicant, oxygen absorber, and refrigerate.
- Dried yogurt will be crumbly, so much so it may be hard to handle.
- This is to be used as a recipe ingredient. It will not reconstitute back into its original consistency.
- Grind the yogurt in a mortar and pestle or in a food processor.
Do not attempt to use it without turning it into a fine powder, you've been warned!