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Recipes (continued)
Greek Yoghurt
- GF, Vegetarian
If you like thicker yoghurt scoop finished
yoghurt into a tea towel and from a height.
All the extra liquid will drop out resulting in
thicker yoghurt.
4 cups milk
2-3 teaspoons yoghurt
Sterilised glass jars
1. Set Dehydrator to 40˚C. Arrange shelves
to accommodate the size of the jars.
Remember the larger the jar the longer
the yoghurt will take to form.
2. In a saucepan bring milk to a simmer,
about 85˚C. If unsure use a candy
thermometer. Do not boil.
3. Whisk in yoghurt. Pour into desired
containers.
4. Place in Dehydrator. Leave for 7-9 hours.
The yoghurt should be firm but will be
firmer once chilled. Refrigerate for up to
1 week.
Classic Beef Jerky
- GF, DF
You can cut the beef into thicker or thinner
slices. But the thicker the slices of beef are
the longer it will take to dehydrate.
700g beef flank steak
²⁄
³
cup Worcestershire sauce
½ cup soy sauce
1½ tablespoons maple syrup
2 teaspoons freshly cracked black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1. Cut beef flank steak into ½ cm pieces.
2. In a large bowl combine all remaining
ingredients.
3. Add beef and toss to combine. Cover and
refrigerate for 24 hours.
4. Set Dehydrator to 70˚C.
5. Drain beef. Lay beef across the Dehydrator
shelves in a single layer.
6. Place in Dehydrator. Leave for 10 hours.
Store in airtight container in refrigerator
for up to 1 week.