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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.

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.

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.