Dehydrating Cheese: How Long Does It Really Take?

Dehydrating cheese is a great way to extend its shelf life and create tasty, portable snacks. The time it takes to dehydrate cheese depends on the type of cheese and the method used. Softer cheeses with higher moisture content, such as mozzarella, brie, or ricotta, will take longer to dehydrate than harder, drier cheeses like Parmesan or provolone. When using a food dehydrator, oven, or microwave, the process typically takes between 6 to 12 hours at a temperature between 110°F to 140°F (43°C to 60°C).

Dehydrating cheese in a food dehydrator

Choosing and Preparing the Cheese:

• The type of cheese you choose is important. Extra sharp cheddar, feta, and goat cheese are good options for dehydrating.
• It is recommended to use cheese that has been aged for a few days to a week. This allows the cheese to lose some moisture and for the flavours to develop.
• If your cheese seems too moist, you can rub the outside with salt and let it sit in the fridge for about 12 hours. This will help draw out excess moisture.
• After ageing, cut the cheese into small cubes, about 1/2-inch wide. Smaller pieces will dehydrate faster and more evenly.

Using the Food Dehydrator:

• Place the cheese cubes in a single layer on the dehydrator trays, leaving space between the pieces.
• Set your dehydrator to its lowest temperature setting, ideally between 95-115 °F (35-46 °C). Higher temperatures may cause the cheese to burn.
• Dehydrate the cheese for about 12 hours, or until it is hard and crunchy. Softer cheeses may take longer to dehydrate.
• During the dehydration process, rotate the trays every 3-12 hours to ensure even drying. If your dehydrator doesn't have a fan, you may need to rearrange the trays to improve airflow.

Storing Dehydrated Cheese:

• Once the cheese is fully dehydrated, remove it from the dehydrator and let it cool completely.
• Dehydrated cheese can be stored in airtight containers such as glass jars or plastic containers.
• It is recommended to vacuum seal the containers to extend the shelf life. Properly stored dehydrated cheese can last for several months or even years.
• Store the dehydrated cheese in a cool, dry place to prevent moisture and light from affecting the quality.

Using Dehydrated Cheese:

• Dehydrated cheese is a versatile ingredient. It can be used as a snack, added to trail mixes, salads, or used for cooking.
• You can also grind the dehydrated cheese into a fine powder using a blender or food processor. This powder can be used as a seasoning or to make cheese sauces.
• To rehydrate the cheese, soak it in water overnight or simmer it in water for 30 minutes to an hour.

Dehydrating cheese in the oven

Preparation

First, you will need to cut or shred the cheese into small pieces. Blocks of cheese won't dry all the way through, so it's important to cut them into cubes no larger than about 1/2 inch (1.3 cm) on any side. If you have a cheese grater, you can shred the cheese into small pieces. If your cheese is moist, pat it with a paper towel to soak up any excess moisture before shredding or cutting.

Oven Setup

Set your oven to a temperature between 110-170 °F (43-77 °C). This is a very low temperature, and not all ovens are capable of reaching it, so check your oven's capabilities before proceeding.

Line an oven-safe baking sheet with parchment paper or paper towels, and spread the cheese out in a single layer. Avoid overlapping the pieces so they dry out evenly. If you are using a wetter cheese, the parchment paper or paper towels will help to absorb the excess grease.

Dehydration

Place the baking sheet in the oven and bake for 8-12 hours. The time will depend on the type of cheese you are using. Drier cheeses will take closer to 8 hours, while wetter cheeses may need the full 12. If the cheese looks very greasy, take it out after 3-4 hours and wipe it down with paper towels to remove excess moisture.

Post-Dehydration

Once the cheese is done, remove it from the oven and let it cool. It should be crunchy and slightly brown. Break the cheese into pieces or grind it into a powder using a coffee grinder or food processor. If you grind it, you can add 1/4 teaspoon of cornstarch to help keep the powder from clumping. Store your dehydrated cheese in an airtight container in the refrigerator. It should last for several years.

Tips and Tricks

• If you are using a wet cheese like cottage or ricotta, strain out as much liquid as possible with a fine strainer or cheesecloth before dehydration.
• If you are dehydrating a large amount of cheese and don't have enough space on your baking sheet, you can save some in the refrigerator and dehydrate it the next day.
• Dehydrated cheese makes a great addition to trail mix, granola, salads, and more. You can also powder it and use it as a seasoning for popcorn, pretzels, or crackers.

Warnings

• Home dehydration of cheese is not recommended by some sources due to the risk of food poisoning. Commercially dried cheese products are processed quickly at high temperatures to prevent bacterial contamination, which cannot be duplicated with home equipment.
• Dehydrated cheese will eventually go bad, so be sure to throw it out if you see any mold or it starts to smell rancid.

Dehydrating cheese in the microwave

Step 1: Grate the cheese

Use a cheese grater to shred the cheese into small pieces. Bigger blocks of cheese will not dry out properly. If you don't have a cheese grater, you can use a knife to slice the cheese into small pieces. The smaller the pieces, the better. This recipe uses cheddar cheese, but you can experiment with other varieties. Keep in mind that wet or soft cheeses like ricotta may require more time in the microwave.

Step 2: Spread the cheese on a microwave-safe tray

Line a microwave-safe tray with parchment paper. Spread the grated cheese evenly on the tray in a single layer, ensuring the cheese pieces do not overlap. This helps the cheese to dry out evenly.

Step 3: Microwave the cheese

Place the tray in the microwave and turn it on for 30-second intervals for a total of 2 minutes. The cheese should start melting and the fat will begin to draw out. You may need to adjust the time depending on the type of cheese you are using. The cheese is done when it forms a flat disc and the grease has been drawn out.

Step 4: Harden the cheese

Remove the tray from the microwave and let the cheese cool down. The cheese may still feel soft at this point, but it will harden as it cools. Place the cheese on a paper towel to absorb any excess grease.

Step 5: Break or grind the cheese

At this point, you can choose to break the cheese into pieces or grind it into a powder. For powdered cheese, place the cheese pieces into a food processor and pulse until it reaches the desired consistency. You can add 1/4 teaspoon of cornstarch to the powdered cheese and grind it again for a smoother texture. Store the powdered cheese in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can skip this step and keep the cheese pieces intact.

Preparing cheese for dehydration

Dehydrating cheese is a great way to preserve it for long-term storage and unlock a realm of culinary possibilities. You can use homemade or store-bought cheese, but it's important to note that not all cheeses are suitable for dehydration due to their fat content. Let's go through the steps of preparing cheese for dehydration:

Choosing the Right Cheese

Cheeses with a high-fat content, like brie or cheddar, are not ideal for dehydration as the excess oil can cause them to go rancid. Semi-hard or hard cheeses with lower fat content, such as Parmesan or mozzarella, are better options.

Shredding or Grating the Cheese

Shredding or grating your cheese will speed up the drying process by increasing the surface area exposed to the air. You can use a food processor or a manual grater for this step. If you're using leftover cheese cubes or blocks, cut them into small pieces, ideally no larger than 1/2 inch on any side.

Absorbing Excess Moisture

Before placing the cheese in the dehydrator, it's important to remove any excess moisture. You can do this by patting the cheese with paper towels or, if your cheese seems too moist, rubbing the outside with salt and letting it sit in the fridge for 12 hours. Rotate the cheese after 6 hours to dry both sides evenly.

Arranging the Cheese on Dehydrator Trays

Spread the shredded or grated cheese out on the dehydrator trays, ensuring it's in a single layer and not overlapping. If your dehydrator doesn't have a sheet to absorb moisture, line the trays with paper towels to catch any grease that may drip down. If you're using multiple trays, you can save some cheese in the refrigerator and dry it the next day if needed.

Setting the Dehydrator Temperature

Set your dehydrator to its lowest heat setting, ideally between 95-115°F (35-46°C). This low temperature is crucial for preserving the taste and nutritional value of the cheese. Remember, the goal is to gently remove excess water from the cheese, not cook it!

Timing the Dehydration Process

The dehydration process can take anywhere from 6 to 12 hours, depending on the type of cheese and the moisture content. Softer cheeses like mozzarella or brie will take longer to dry than harder cheeses like Parmesan or aged provolone. Check the cheese periodically to ensure it doesn't over-dry. Dry cheese will feel dense and hard, similar to bread.

Storing dehydrated cheese

• Cooling: Once the cheese is dehydrated, allow it to cool completely before storing. This is crucial to prevent moisture buildup inside the container.
• Container: Use a glass jar with a tight-fitting lid for storage. Make sure the jar is clean and dry.
• Airtight Seal: Ensure that the dehydrated cheese is stored in an airtight container. A vacuum sealer can be used for an even better seal.
• Absorbing Moisture: If there is any excess oil or moisture on the dehydrated cheese, blot it with a paper towel before placing it in the jar.
• Storage Location: Store the jar of dehydrated cheese in a cool, dry place. Avoid places with direct sunlight or heat sources that can affect the cheese's quality.
• Shelf Life: Dehydrated cheese can last for several months when stored properly. If vacuum-sealed, it may last even longer. However, regularly check the cheese for any signs of spoilage.
• Powdered Cheese: If you have powdered the dehydrated cheese, store it in an airtight container in the refrigerator. It will last for several weeks.
• Moisture Control: Do not allow the dehydrated cheese to come in contact with moisture. If the cheese gets wet or moist, discard it immediately to prevent the growth of bacteria.
• Rehydration: Dehydrated cheese can be rehydrated by soaking it in water overnight or simmering it in water for 30 minutes to an hour.
• Rotation: If you have a large batch of dehydrated cheese, consider rotating your supply. Use the older cheese first and replace it with freshly dehydrated cheese to maintain freshness.

Frequently asked questions