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FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients:
Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.
Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray to the guide of the dehydrator and place
cups inside. Close the door and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s directions. Refrigerate for 3 hours.
PROVING DOUGH
Prepare dough according to the recipe and place it into a big pan. Enamel and steel pans are mostly recommended for proving. Set one food tray to the guide of the dehydrator and place the pan with
dough inside. Close the door and set temperature to 40°C. Approximate proving time is 1 hour. Knead dough and repeat proving process if necessary.
DRIED FRUIT AND SHELLED WALNUTS SNAK
Ingredients:
Dried apricots – 150g.
Dried prune – 150g.
Pignolia nuts – 50g.
Shelled walnuts – 50g.
Wash dried fruits, dry on paper towel and finely chop with blender. Finely crush nuts. Combine all prepared ingredients in a bowl. Shape the mix into snack bars of preferable size.
Set the food tray to the guide of the dehydrator and spread snack bars inside. Close the door. Set temperature to 50 - 70°C and turn on the dehydrator for 6 – 10 hours or overnight.
Use as many food trays as necessary.
APRICOT JELLY
Ingredients:
Apricots – 600g.
Sugar – 100g.
Water – 100ml.
Vanilla sugar – 1g.
Sugar powder
Cut washed and stoned apricots into small cubes. Combine cubed apricots, sugar and water in a pot. Simmer 1 hour stirring constantly, and then mix with blender. Add vanilla sugar and simmer stirring
constantly until smooth and thick. Use dehydrator trays with greased parchment paper on the bottom. Pour 1 – 1,5cm thick layer of apricot puree on paper and close the door. Set temperature to 50 °C
and turn on the dehydrator for 4 – 6 hours. Refrigerate 3 – 4 hours and then cut into pieces and sprinkle with sugar powder.
Use as many food trays as necessary.
FRUIT LEATHER
Ingredients:
Prunes – 500g.
Honey – 100g.
Cut stoned prunes into halves. Combine halved prunes with honey in a pot and mix with blender until smooth. Use dehydrator tray with greased parchment paper on the bottom. Pour 3 – 5mm thick
layer of fruit puree on paper and close the door. Set temperature to 50 °C and turn on the dehydrator for 10 – 12 hours. Carefully peel the leather from the parchment paper, cut and shape into rolls.
Use as many food trays as necessary.
