Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 389 kcal | 110 kcal |
| Protein | 22.3 g | 6.3 g |
| Fat | 21 g | 6 g |
| saturated | 13.4 g | 3.8 g |
| Carbohydrate | 30 g | 8.5 g |
| sugars | 30 g | 8.5 g |
| Fibre | 0 g | 0 g |
| Sodium | 293 mg | 83 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 1.8 kg yoghurt, homemade or purchased
Instructions
- Start with a thick set yoghurt, and drain a runny one through muslin for an hour first. Whey is almost entirely water, and every spoonful taken out now is time off the machine.
- Stir the yoghurt smooth before it goes near a tray. Set yoghurt breaks into curds when it is pushed around, and the gaps between curds become holes in the finished sheet.
- Spread it 3 mm thick on a lined sheet and keep it genuinely even, right out to the edges. Dairy has no fibre holding it together, so a thin patch tears as you peel it and a thick one stays tacky.
- Dry at 52 °C for 6 hours. The surface loses its shine first and the colour shifts from white to faint cream, which is the change worth watching for.
- Start testing at the two-thirds mark. It is finished when nothing transfers to a fingertip pressed on the surface and two pieces laid face to face come apart again cleanly.
- Peel the sheet up while it is still slightly warm and tear or cut it into pieces. Cold yoghurt leather grips a liner much harder than warm.
- Leave the pieces on a rack until they are cold, then snap them into shards or grind them to powder. A cooled piece should be firm with a little flex rather than brittle — this one is not meant to shatter.
- Keep the pieces airtight for a month, or in the fridge for three. There is still fat in this and it holds its texture better cold, and the powder in particular sets solid if it takes up any moisture at all.
