Dehydrated Cheese Food

DEHYDRATED CHEESE

Dehydrated Cheese image

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

Number Of Ingredients 1

Ingredients

cheese

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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Fatty Meats. Skip the cuts of meat with high-fat content or lots of marbling. Not only does the fat take a long time to dehydrate, but it can also cause the product to go rancid.
Butter. It is said that dehydrated butter creates Botulism, an illness that goes beyond food poisoning and can lead to paralysis. Also, dehydrated butter tastes gross.
Cheese. The high-fat content and high dairy content make cheese a nightmare to dehydrate at home. Not only will it take a long time, but also the dairy element makes cheese an easy candidate to turn rancid.
Milk. What’s the point? Dehydrating milk removes the majority of fat and nutrition while increasing the chance for bacterial growth. You’ll end up with a headache from the process and a tummy ache from the end result.
Nuts. When you dehydrate nuts, they lose their yummy and nutritional fat content. They also have quite a short shelf life, which makes the whole process pointless.
& 7. Olives or Avocados. Listen, some foods can be dehydrated if you really want to go through the process… but they won’t taste the same at all. Sucking all of the fat from olives or avocados will turn them into a strange mush that no one wants to eat.

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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.
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