Patrick Oconnell
Dehydrated cheese is a valuable, high-protein food with a long shelf life. It can be made at home and added to trail mixes, cereals, and fruit and nut mixes. Dehydrating cheese involves removing water content, which can be done using an oven, dehydrator, or freeze-drying. The ideal temperature for dehydrating cheese is between 43-77°C (110-170°F), with lower temperatures preferred to prevent the cheese from melting and cooking. Dehydrated cheese can be rehydrated and melted, resembling fresh cheese in taste, smell, and behaviour.
| Characteristics | Values |
|---|---|
| Dehydrated cheese melting | Dehydrated cheese will melt when rehydrated |
| Dehydration temperature | Below 140 °F (60 °C) |
| Dehydration time | 6-10 hours |
| Dehydration method | Dehydrator, oven, freeze-drying |
| Dehydration temperature with oven | 110–170 °F (43–77 °C) |
| Dehydration temperature with fridge | 4°C |
| Dehydration temperature with microwave | 30-second intervals for 2 minutes |
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What You'll Learn
Dehydrated cheese can be rehydrated and melted
Dehydrated cheese is a valuable, high-protein food that can be stored for long periods without refrigeration. The process of dehydration removes water from the cheese, making it more shelf-stable and portable. This can be done using a food dehydrator, an oven, or even a microwave. However, the key to successful dehydration is to do it slowly at low temperatures to avoid cooking the cheese instead of drying it out.
Once dehydrated, cheese can be stored in a glass jar with a tight-fitting lid in a cool, dry place. It will last for several months, especially if vacuum-sealed. This makes it an excellent option for emergency supplies and bug-out bags, providing a good source of protein and flavour for survival situations.
Now, coming to the main question: can dehydrated cheese be rehydrated and melted? The answer is yes! When rehydrated, dehydrated cheese forms a soft, melted-looking mass that can be spread, rolled, or used in casseroles, tortillas, pizzas, and more. It behaves, tastes, and melts just like fresh cheese when heated. This versatility makes it a valuable addition to various dishes, from appetizers to comfort foods like macaroni and cheese.
To rehydrate dehydrated cheese, simply add water to it. The cheese will absorb the water and soften, becoming ready to be used in your favourite recipes. Whether you're making a cheesy dip or a grilled cheese sandwich, dehydrated cheese offers a convenient and tasty option. So, the next time you're looking for a long-lasting cheese option that melts and tastes like the real thing, consider giving dehydrated cheese a try!
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Dehydrating cheese at home
Method 1: Using a Dehydrator
If you have a food dehydrator, set it to its lowest heat setting, which is usually 125–135 °F (52–57 °C). This is ideal for slow-drying the cheese. Place the cheese in a single layer on the dehydrator tray. If your cheese is very moist, you can lightly dust it with a neutral, easily soluble starch such as corn or rice starch to sequester some of the fats that will be released. Make sure the cheese does not overlap so that it dries out evenly. If your dehydrator doesn't have a sheet to absorb moisture, line the tray with paper towels to absorb the grease. Rotate the trays after each 12-hour period and test for doneness. The cheese will be hard and crunchy when done and may be lightly browned.
Method 2: Using an Oven
If you don't have access to a food dehydrator, you can use your oven to dehydrate cheese. Set your oven to a low heat, ideally between 110–170 °F (43–77 °C), so the cheese will dehydrate slowly. Arrange the cheese in a single layer on an oven-safe baking sheet, making sure the pieces do not overlap. If you are using a wetter cheese, put down parchment paper or paper towels to soak up the grease. Bake the cheese for 8-12 hours. Take it out when it looks crunchy and slightly brown.
Storage
Once the cheese is dehydrated, let it cool completely before packaging it in a glass jar with a tight-fitting lid. Store in a cool, dry place to extend the shelf life of the dehydrated cheese. It should last for several months in cold storage or longer if you can vacuum seal it.
Food Safety
It is important to note that home-dehydrated cheese may cause food poisoning as it is difficult to prevent bacterial contamination without the high temperatures used in commercial drying. Additionally, the high-fat content of cheese makes it challenging to dehydrate using a home dehydrator. If you are concerned about food safety, consider purchasing a commercially dried cheese product or investing in a home freeze dryer, which can safely dry cheese.
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Dehydrating cheese in the oven
Dehydrating cheese is a great way to make this valuable high-protein food more shelf-stable, portable, and available for your needs. Dehydrated cheese is a nice addition to homemade trail mix, cereal snack mix, and fruit and nut mixes.
To dehydrate cheese in the oven, start by removing the cheese from the fridge and cubing the cheese into 1/2-inch cubes. You can make them smaller, depending on their end use. Place the cubes in a single layer on a baking sheet. If you are using a store-bought cheese, shred the cheese and put it on paper towels while you dehydrate it. The paper towels will blot up the oils.
Place the baking sheet in the oven at around 390-400°F for about 8-10 minutes. If the cheese is still gooey in the middle, turn off the oven and leave the sheet in for a few extra minutes. Remove from the sheet and place in towels to drain the grease. They should be light and crispy textured.
The cheese will be hard and crunchy when done and may be lightly browned. There will be no rubberiness. There may be a light layer of oil on the surface as the butterfat content of homemade cheese in the spring is high. Allow the cheese to cool completely before packaging it in a glass jar with a tight-fitting lid. Store in a cool, dry place to extend the shelf life of the dehydrated cheese. It should last for several months in cold storage or longer if you can vacuum seal it.
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Dehydrating cheese in a microwave
Dehydrating cheese is a great way to preserve it for long-term storage. It can be done in a dehydrator, an oven, or a microwave. Dehydrated cheese is a nice addition to homemade trail mix, cereal snack mix, and fruit and nut mixes. It can also be powdered and used as a topping for pasta, popcorn, pretzels, or crackers.
To dehydrate cheese in a microwave, first, line a microwave-safe tray with parchment paper. Then, spread the cheese out evenly on the tray in a single layer. Make sure the cheese pieces are small, similar to shredded cheese. Wet or soft cheeses like ricotta will probably need more time in the microwave.
Microwave the cheese in 30-second intervals for 2 minutes. The cheese should start melting. Continue pulsing the cheese in 30-second increments for a total of 2 minutes to melt it and draw the fat out. The cheese may need more time if it is a wet cheese.
After microwaving, let the cheese cool down a bit. Then, place the cheese on a paper towel to soak up any grease. The cheese will harden as it cools. If you want to make powdered cheese, break the cheese into smaller pieces and load them into a food processor. Pulse the processor until the cheese turns into a powder. You can add cornstarch to the powder and grind it again. Store the powdered cheese in an airtight container and refrigerate it for up to 2 weeks.
It is important to note that dehydrating cheese in a microwave may not be the best method for food safety. For optimal food safety, it is preferable to dehydrate cheese under refrigeration, which can be achieved by rigging a fan inside a fridge to blow over the cheese. This method is much slower but can increase the surface area for drying by thinly slicing or coarsely grating the cheese.
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Freeze-dried cheese
Benefits of freeze-dried cheese
One of the biggest advantages of freeze-dried cheese is its long shelf life. Because the moisture has been removed, freeze-dried cheese can be stored for long periods without spoilage. This makes it perfect for emergency food supplies, camping trips, or simply for those who want a convenient, ready-to-eat snack.
Another benefit of freeze-dried cheese is its nutritional value. Freeze-drying is one of the best ways to preserve food while maintaining nutrients. Cheese is already a great source of protein and calcium, and by freeze-drying it, you can be sure that these nutrients are retained.
Using freeze-dried cheese
Making your own freeze-dried cheese
While freeze-dried cheese is available for purchase, you can also make your own at home. The process involves using a freeze dryer to remove moisture from the cheese at or near room temperature. This can be a costly process due to the specialised equipment required, but for those who want to create their own long-lasting, portable cheese snacks, it may be worth the investment.
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Frequently asked questions
Yes, dehydrated cheese will melt when rehydrated.
Dehydrating cheese can be done in a food dehydrator, an oven, or a microwave. The cheese should be spread out in a single layer on a tray and dehydrated at a low temperature, ideally between 110-140 °F (43-60 °C).
Dehydrated cheese can be stored without refrigeration and will last for several months in cold storage or longer if vacuum-sealed.
Dehydrated cheese is a great addition to trail mix, cereal, or fruit and nut mixes. When rehydrated, it can be used in cooking, just like fresh cheese.
