Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Dehydrated Cheese
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straighthairedcurly |
A pound is a LOT of cheese powder and will last you a long, long time. |
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HangLoose |
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Pack Rat |
I'm pretty solid on dehydrating hamburger and ground sausage, but I have a question to the group about dehydrated cheese. I am using shredded cheese and dehydrating at 90 degrees or so. I tussle the cheese every two hours or so and notice oil is remaining on the shreds. The cheese is on parchment paper and the paper is absorbing a lot of the oil. I plan to make powder out of the dried cheese and dehydrate it further once it is in powder form. What are ypur thoughts on giving the dried shreds a quick hot water rinse with the kitchen sink sprayer to remove the remaining surface oil before dehydrating a bit more prior to pulverising into powder? I always rinse the cooked ground beef and sausage before drying, but the grease doesn't show up on cheese until after it is dried. Any thoughts? Thanks, Pack Rat |