Zuzu
Assistant Cook
Ok, full disclosure: I am making these for my hamster ?
I want to make my own fruity yogurt chips like you can buy as small animal treats. They are like regular yogurt chips but fruit flavored. However I cannot for the life of me find a recipe anywhere for them! There are so many recipes for things called “yogurt melts” or “yogurt drops” but they are all freeze dried, dehydrated, or baked, and therefore they have a VERY different texture.
I have a mold for them, and have settled on my “most likely to succeed” ingredients, and I had a process I thought would work, but have only met with failure and disappointment.
Here is my general thinking: the second ingredient (after sugar) is always fat, and it is always hydrolyzed to make it relatively solid at room temperature. I am using coconut oil just because it might be better for Floof (my hamster) than shortening. Other than that it is pretty much the same ingredients as store bought ones. Dry yogurt powder, whey protein isolate, soy lecithin, soy milk, tapioca starch, and powdered, freeze-dried strawberries and bananas.
I got past the difficulty of trying to dissolve the lecithin and have managed to get a thick “batter” that I can put into the molds, and it holds its form, but it doesn’t solidify. It is still goop. I tried refrigeration and it just made it cold goop.
I gave up on my last batch 10 minutes ago. I just threw in some gelatin to make weird yogurt jellies that don’t really hold their shape once they are room temperature.
But what do I do? The chemistry is off. Clearly. My proportions could be off or the whole process or something but what is driving me crazy is the total lack of information that I have ???
Help!!
I want to make my own fruity yogurt chips like you can buy as small animal treats. They are like regular yogurt chips but fruit flavored. However I cannot for the life of me find a recipe anywhere for them! There are so many recipes for things called “yogurt melts” or “yogurt drops” but they are all freeze dried, dehydrated, or baked, and therefore they have a VERY different texture.
I have a mold for them, and have settled on my “most likely to succeed” ingredients, and I had a process I thought would work, but have only met with failure and disappointment.
Here is my general thinking: the second ingredient (after sugar) is always fat, and it is always hydrolyzed to make it relatively solid at room temperature. I am using coconut oil just because it might be better for Floof (my hamster) than shortening. Other than that it is pretty much the same ingredients as store bought ones. Dry yogurt powder, whey protein isolate, soy lecithin, soy milk, tapioca starch, and powdered, freeze-dried strawberries and bananas.
I got past the difficulty of trying to dissolve the lecithin and have managed to get a thick “batter” that I can put into the molds, and it holds its form, but it doesn’t solidify. It is still goop. I tried refrigeration and it just made it cold goop.
I gave up on my last batch 10 minutes ago. I just threw in some gelatin to make weird yogurt jellies that don’t really hold their shape once they are room temperature.
But what do I do? The chemistry is off. Clearly. My proportions could be off or the whole process or something but what is driving me crazy is the total lack of information that I have ???
Help!!