Caramelized Yoghurt

Caramelized yogurt has come to be because of the influences of Indian cooking, particularly those of Madhur Jaffrey, and the presence of sous vide cooking on the tips of many culinarians’ and chefs’ tongues. We knew that lamb marinated and then cooked in yogurt would eventually caramelize as the yogurt curdled and finally the sugars turned to caramel. Our goal was to just make yogurt caramelize on its own. We sealed whole milk yogurt in a jar and cooked it in a water bath at 180 degrees for twenty-four hours. While the yogurt does curdle, a spin in the blender emulsifies it. Can we then caramelize yogurt powder in the dehydrator?