Dehydrated Cheese Recipes
DEHYDRATED CHEESE
With this recipe you can dehydrate about any cheese for a shelf life of up to 10 years. I found it on ehow.com
Provided by Stormy Stewart
Categories Other Side Dishes
Number Of Ingredients 1
Steps:
- 1. Hard Cheese Cut cheese into small pieces. The exact size of the pieces does not matter. They can be as wide or long as you choose. The smaller the pieces, the faster and evener they will dry. The thickness of the slices are important. The cheese slices should be no more than 1/4 inch thick. Thicker slices take too long to dry. Lay the cheese pieces directly on the rack in the food dehydrator. Leave space around each piece of cheese, so that they are not touching each other. Turn the dehydrator on. If the dehydrator has a temperature setting control, choose the lowest setting. Flip the cheese pieces over every three hours. If the food dehydrator does not have a fan, rearrange the trays every few hours. This provides more air flow for more even drying of the cheese pieces. To rearrange the trays, move the top tray to the bottom tray spot and move the other trays one spot up from where they previously were. Remove the cheese pieces from the dehydrator when the cheese is fully dry. Dry cheese appears even-toned in color and is a shade or two darker than fresh cheese. Store the dry cheese in an airtight package.
- 2. Soft Cheese Cover the food dehydrator trays with plastic wrap. You will have to cut a hole in the center of the plastic wrap to allow air flow through the center of the food dehydrator. Spread a thin layer of soft cheese over the plastic wrap covered tray. The layer should be no thicker than a 1/4 inch. Turn the dehydrator on. If the dehydrator has a temperature setting control, choose the lowest setting. Rearrange the trays every three hours if the food dehydrator does not have a fan. To rearrange the trays, move the top tray to the bottom tray spot and move the other trays one spot up from where they previously were. If the food dehydrator is equipped with a fan, it is not necessary to rearrange the trays. Check the cheese every three hours. The cheese is done dehydrating when it is dry to the touch. Remove the cheese from the dehydrator and store in an airtight package.
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6 STEPS GUIDE ON DEHYDRATING CHEESE AT HOME | UFP
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- Make sure your cheese has aged in the fridge first. Using fresh cheese for dehydrating is not a good idea. Instead, allow your chosen cheese to age for around 5-8 days in the refrigerator.
- Check for extra moisture. One step that people sometimes skip is removing excess water. It is a key part of the process for your cheese to be able to dry appropriately and evenly.
- Time to start dehydrating cheese. To start the dehydration, remove the cheese from the fridge and cut it into cubes, about ½ inch wide. If you want to use them as crumbles, you can cut them into smaller pieces.
- Check on the cheese. Allow at least 12 hours to pass, but check on the cheese every so often. After this period, rotate the trays, and test the cheese to see if it’s ready.
- Store appropriately. When you are sure the cheese is dry, remove it from the dehydrator and allow it to cool down outside. Once cool, store your dehydrated cheese in a glass jar with a tight lid, or a plastic airtight container.
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- Dehydrated Sweet Peppers. Do you get a large harvest of sweet peppers every year? If so, then you’ll be glad to know that you can use your dehydrator to help you process them.
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