Hi Everyone,

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

This is why I have never dehydrated cheese. Is there a specific reason you are trying to make cheese powder this way? Cheese is so expensive and you can buy a pound of cheese powder so $9 from Nuts.com
A pound is a LOT of cheese powder and will last you a long, long time.

I'm pretty big into dehydrating my own meals. I've never had good luck dehydrating my own cheese. It always leaves a greasy residue on the meals which of course effects the shelf life. My alternative is to add a little cheese powder from a box of Annie's Organic Mac & Cheese to whatever meal needs some cheese. Available at most supermarkets. It works wonderfully. Give it a try.