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'normal' yoghurt is fermented at a warm temp eg airing cupboard so I dont see why you couldnt use a dehydrator. Good luck.
P.S. What was your recipe?
Thanks, I will try it :-) Its just 1 cup pumpkin seeds (or seed of choice, but I like pumpkin best) soaked, blended with a cup of water (will probably add a bit more this time as it was quite thick), and a little bit of miso to get it fermenting, then I left it for 8-10 hours and ate it with blueberries and strawberries.