Freeze-drying is the process that removes water from foods by freezing and vacuum-sealing. Freeze-drying food results in a product that can be stored for years and then reconstituted with water. The ideal method of freeze-drying food is to flash freeze it and then place it in a vacuum chamber that freezes to a temperature of -50 degrees. Very low heat is then applied, which evaporates any remaining ice, called sublimation. Cheese can be freeze-dried, which reduces the moisture content from as much as 70% to only 3%. Freeze-dried cheese is a valuable source of calcium and protein in emergency or camping supplies.
Instructions
1. Select the cheese to be freeze-dried. Fresh cheese, like cottage cheese, ricotta or farmer's cheese, is the best choice. Other cheeses can be freeze-dried as well; try Parmesan, cheddar or swiss. Grate hard cheese before freeze-drying. Freeze-drying will retain the cheese's shape, flavor, color and nutritional value.
2. Spread the cheese in a thin layer on the metal tray. Place the tray in your home freezer until the cheese is frozen solid, then transfer to a commercial freeze-dryer, close and seal the lid, and follow the manufacturer's instructions for temperature regulation. The vacuum function will automatically start when moisture is lowered to the desired point.
If freeze-drying using a home freezer, play the tray in the freezer, uncovered. The freezer should be set on the maximum cold temperature. The cheese should take about 30 minutes to freeze solid. Freeze the food in your freezer for at least one week.
3. Store freeze-dried cheese in heavy plastic freezer bags or plastic freezer containers. The container should be air tight. A vacuum sealer is the most efficient method of preparing freeze-dried cheese for long-term storage.
4. Reconstitute freeze-dried fresh cheese, like cottage cheese, by mixing with cold water. Let sit for 30 minutes and serve. Freeze-dried grated cheese can be added to recipes with water and then heated.
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