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Cheese Part 1
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- Опубліковано 21 лют 2021
- Freeze Drying Cheese. How to properly prepare the cheese for freeze drying, How to freeze dry and package cheese in jars and Mylar bags and, most importantly, how to effectively rehydrate freeze dried cheese after long term storage. My Gallery: www.evanrowellp...
No fluff, no waste- just the facts, sir! Many thanks.
Thank you for providing how much water to use for the different shredded cheeses! This is very useful and takes the guesswork out for me.
Thanks!! You really put a lot of work and went the extra mile in this video.
Oh my goodness, thank you for drawing my attention to the fact that I had forgotten to put a link in the description - I fixed it, thanks again and thank you for the compliment!
I love freeze drying real, small grated Parmesan. I have a great result rehydrating in a paper towel wetted with warm (not hot) water. It only takes about 20 minutes to rehydrate and is nice because it seems I always run out when I make spaghetti. Thanks for such a great video I learned a lot!
THANK YOU for this! I have freeze dried small cubes of solid goats cheese like cheddar/jack etc, and they also were soft and crumbled nicely when eaten for snaking. Thanks a ton for including your re-hydration water amounts!
Sooo very glad I found you! I love cheese and FD them all the time, I like snacking on them crunchy, but your break down on rehydrating them is a complete game changer! Thank you!
Interesting video really enjoyed the info. I have found that if I put room temp water on shredded cheese, no measurement, wait about 10 to 15 minutes, drain, then lay on a paper towel to wick away the rest of the moisture, after a little time goes by. It comes out great.
Hello tug, Yes depending on the type of cheese and how it is prepared for freeze drying you can have some success this way. Thanks for the comment, Evan
Encyclopedia of info on freeze drying cheese! Thank you!!!
This is a wonderful vid, probably the best vid on doing cheese - I have done shredded cheese and I once did mozzarella cheese sticks and I had so much oil on my trays and shelving unit that I had to really scrub the shelving unit to remove the oil. And on top of that, the mozzarella cheese sticks were rock hard and I thought that I could use my food processor to grind it up --- didn't really work so well. So going forward, I will freeze the cheese first, shred it with the food processor and then put it onto paper towel on the trays and then put it back into the freezer for its turn into the freeze dryer. Thumbs up for doing all this for all of us. I really do like the way you think. Good Job!!!
Thank you so much for the great tips. I’m starting my freeze drying journey and cheeses are at the top of my list, videos see very educational and you did a great job explaining the ratio while other channels skim over..
Thank You!
Thank you sooo much! I did cheese and thought it was a fail. And love the little bloopers...that's what makes it real.
🇨🇦🇺🇸 Thanks so much for sharing all your findings with us Evan. I am new to FD so your videos will be immeasurably helpful.
Cream cheese can freeze dry beautifully, rehydrates easily from a powder which I do in the blender after freezing. I slice it a out 1/4 slices to dry.
So glad you are doing cheeses; we are on Keto, (3.5 years now) and needing cheeses, dairy, and stuff like jicima and spaghetti squash and etc. THanks so much!
Same here! Keto for life!
Also a keto dedicated healed great grandma. Just got my FD and in today’s very scary world I can not afford to make costly food preservation mistakes! I just found this channel and am so vey grateful for his sharing this important information!
Your videos are fantastic. You get down to the nuts and bolts! Thank you so much!
Keep the videos coming. I am enjoying learning from your videos on freeze drying. Thank you!
This is the best detailed video I have come across on cheese! Thank you so much- I’m new to all this and you have helped tremendously. Can’t wait to watch all your videos!🙌
You did a nice job with this one. Most people make the mistake of trying to FD chunks of cheese. Most meat and dairy FD beautifully!
Very informative, you pay attention to the details. Appreciate your efforts!
Just did my first load in my Freeze Dryer and I'm munching on the green beans now! Love this video on cheese! Just bought 10 lbs of cheddar on sale! Thank you so much for the information. I really appreciate all your hard work putting these videos together, educating us about how to be successful in freeze-drying. Oh, in my first life I was a photographer/publication designer....love your work. You are very talented!
How did your freeze drying of the cheese go?
@@danak9245 Cheese is fantastic! I've done all kinds of cheese and I love it. Making hamburgers with freeze-dried cheddar is really great. The hamburger juices rehydrates it as you cook.
Great video, thank you very much. I raise goats and am in process of freeze drying the goat cheese and home made feta. Your video was very informative and well presented.
Great information and details! Please keep the videos coming.
Wow. What a resource you are. Thanks so much.
Awesome! I bought Nigerian Dwarf Goats last year, with the intention of cheese making. Thank you so much for doing these vids!
Evan, I've found that FDing Velveeta works better if its frozen in 1/4 to 1/2" slabs and when its finished, make it into a powder in the blender. Then rehydrate the powder with a little water adding more if needed until you have the consistency you want. I fully agree that you must weight the product before and after to determine how much water is needed is a MUST. I actually developed a form to also track the drying time. Thanks for your due diligence. As a Retired Chef Instructor, like you I'm into detail.
Yes, that will work but that's hard on the blender! 🙂
Would you share drying time form?
Thanks!!! Great job with this! Heading to part two!
This is very interesting. I was a Combat Photographer in the Marine Corps in Vietnam.
Wow, that's a real compliment coming from someone who's photographic experience would be hard to beat as far as interesting goes! I was a sailor during the conflict.
Thank you so much for this very valuable info. I have not received my freeze dryer yet, but I’m trying to learn all that I can on how to do this!!!!
Just Subscribed! Thank you so much for all this detail! I just freeze dried 6lbs of Velveeta and I was worried I cut it too thick of chunks. I hope to turn it into a powder still but your video answered some of my questions and let me know there are better ways of doing it. I'm only on my 2nd batch of freeze drying, I just got my machine, so I'm very thankful for the hard work you did with all your research, and being nice enough to share it with us!
Great job. Thanks for this information.
I'm new to freeze drying and your wonderful video is much appreciated. Thank you for all your hard work.
NEW SUB!! This is the BEST video on this topic! I love how you go into so much detail! Don't worry about the oups's! Everyone makes them and writes over the screen just like you did. I feel very enlightened and re excited about FDing cheeses again. Definitely watching your other videos!
Great video, thanks for the information!
WOW - thank you so much for all the work you do!!!!!
Thanks Evan. Great content!
Thank you for all your videos I find them invaluable. Everyone them ends up on my saved list.
Thank you for all the time and effort that you took to get this video out. This is a game changer for freeze dryers. Now I’m going to have to make a cheat sheet thank you very much can’t say it enough. I guess you can tell I’m a cheese lover have you thought about doing the baby bell cheese though that’s my fave.
Baby Bell? I'd be glad to do a tray and get back to you though is will take some time, it will have to get in line. Can you tell me more about the cheese and where I can get it?
@@evanrowell5266 you can get it at just about any grocery store where the cheese is. It comes in a white mesh bag of 6, small little red round ones that you take the red crinkly paper off and then you have the red wax that you peel off. The cheese itself is white and very creamy in nature. Thank you for offering to do this. I’m really enjoying the information in your videos.
@@Thisisit120 OK, I think I know which ones you are talking about, They come in a net bag and I have snacked on them before. I am planning on going to whole foods and getting another selection of exotic cheeses. I will include Baby Bell and blue cheese. Thanks!
@@evanrowell5266 😊 thank you.
Your video was fantastic!!! Great information and you moved right through the details. Time very well spent watching. I hope you make many more videos like this. Thank you!!
Making UA-cam videos is sooo hard LOL don't apologize this was awesome!
Very good information, Thank you!
Your photography is beautiful
Thank You Jan!! Evan
So happy to have found youre channel. Thank you so much for this great video, and all the work you have put into it. (New freeze dryer from Australia)
Love your work! This is such good information. I have found I like freeze dried cheese as a snack. It's like a really cheesy cracker.
LOVE what I've I learned from Evan but I need to present a different view on Velveeta...."retired at 40" does a great vid on macaroni and cheese using Velveeta, tried it and it's great. Also Evan is correct on freeze drying Velveeta, it turns out very hard. I cut Velveeta in strips, FD then powder in my food processor, no problem. Taste is great. I will also be doing a lot of Evans cheeses, and cheese sauce. 😀
Very true about Mac & Cheese but have you considered why it works? I maintain that the real secret to doing cheese is to shred it because that reduces the thickness of the cheese to thin shards and greatly expansd its surface area. The cheese on Mac and cheese, being coated on macaroni, is also very thin. If you freeze Velveeta and somehow cut it into 1/8th inch cubes it would also work but who wants to do that when shredding it is a lot easier. Also, the cheese in Mac & Cheese is almost always thinned with milk (and other things) to make it creamier and that will affect how it freeze dries. Thanks for the observtion, Evan
Thank you! I can’t eat cheese, so when I get some for my husband, it can go bad before it gets used. Now I can add freeze dried cheese to my food savings!
I really need the kind of information you shared in this video and will be sharing on this channel. Thank you!
Thank You Martha, your compliment is well received. Evan
Thank you so much.
Thank you sir! Well done!
Have you noticed if there is a difference in freeze dryer times when you shred your own vs pre shredded medium cheddar cheese.
Awesome and most informative video on the net about this subject. Thank you so Much!
Awesome video! I love the tips you share.
Some packaged shredded cheese have anti-clumping agents (which we don't care for). Did you try both fresh shredded and packaged shreds to see how they do?
Yes, you can shred your own. Evan
Wow thank you so much for doing this topic!!!!!! Big subscribe and like!
No hate, I promise here.. you should shred your own because that preshredded stuff has wood pulp. Love your videos!! :) I use a salad shooter to shred mine, it goes so fast.
Thanks Evan, that was easy to understand
Excellent video
Thank You Cindy!
Invaluable information. Thank you!
This is great info! Brilliant! Thank You so much. 😊👍 ~~Sharon
Thank you! This is awesome and will save me a ton of time!
I just purchased all kinds of different cheeses marked down crumbles, goat cheese, spreads laughing cow etc so I’m hoping I do everything correctly should I slice Boursin, goat and sharp cheddar
Excellent wk! Appreciate all the hard wk!
Hm. I'm wondering if you can "rescue" the chunks of freeze dried cheese by grating them and *then* rehydrating them {thoughtful face} Excellent and very informative video; thank you!
Yes you can but instead of grating them, which is nearly impossible to do when they are freeze dried, you can pulverize them with a hammer in a cloth bag or use a large milling machine if you have one. It's just so much easier to grate them beforehand. Evan
Excellent studies. Lots of great information based on facts, and techniques I will use. I would note that 1g of water has a volume of 1ml so metric can be a bit easier to work with when figuring out how much water you need.
You may be correct and I would probably do well to lean in that direction but I'm old school and have a hard time with the conversions but I suspect the conversions can be made for those who use the metric system, it does seem to be more and more common.
@@evanrowell5266 Not so sure. If you switch your scale to grams, and the weight goes down 500g then you removed 500ml of water. And, of course, divide that by the number of cups of product you have as a result. That you can convert back to tbsp or tsp fairly easily. Dealing with the weight of water per tsp is a bit more tricky.
@@theoldguy9329 good point, I will definitely have to consider it on future videos.
Thanks! Great information!
Great details. Subscribed 👍
Hey Even, great video. Is the hard cheese edible? Is it like a crouton or harder?
Hello sostrainer. Cheese that is FD'ed in a block or even in small cubes will become as hard as rigid plastic and very difficult to eat or rehydrate successfully. Freeze dried shredded cheese is crunchy and very edible, I use it as a topping quite often. While rehydrating the surface of the cheese does not stop absorbing moisture so the entire thickness of the cheese needs to rehydrate before the surface turns to mush, that is why shredding is necessary. The cross section of the shredded shards relative to the surface area is small enabling it to rehydrate before damage occurs to the surface. You can pulverize the cheese block into a powder but the FD'd cheese is so very hard as to require a heavy-duty commercial processor in order not to damage the machine. A typical home unit will not last long. Pulverizing the FD shredded cheese is very easy and will not damage your home processor. Thanks for the inquiry and compliment, Evan
You said that you can rehydrate the chunks, did I miss it?
Has anyone made a spread sheet of cheese to water for a print out
You didn't say anything about canned milk. We did some but haven't used it yet. I thought it would be good in making soups, such as potato. Would I just throw it in as powder of do I need to add water to rehydrate first?
Cant you just use a food process and powder those blocks and then just add the powder to soups and stuff like mac and cheese?
You can but that may damage your food processor. FD blocks of cheese are extremely hard, hard as plastic. I know, I have damaged more that one device attempting it. In my opinion, the only way to do it is with a commercial grinder and they are expensive.
@@evanrowell5266 Damn! Man you are seriously one hell of a knowledge base. Keep up the excellent info sir. Cheers
@@TiredOfApathy Thank You, I will! :)
So did I understand correctly that if you add cheese into say a lasagna, you don't need to reconstitute the cheese? Just add to the recipe in freeze dried form?
If the cheese is shredded (and it should be shredded as per my demonstration) it will rehydrate very well in the recipe as it cooks or on its own (it will just take a little longer if cooking heat is not applied), however, keep in mind that if you are adding the dried cheese to the recipe AFTER everything is Freeze Dried you will have to add extra water to the recipe to allot for the water the cheese will absorb. The key is knowing precisely how much water the cheese needs. Evan
Sounds like a cheese dog treats ( the to hard ) GOD BLESS
Hello. I am new to freeze drying and watched your 2 part cheese freeze drying videos. I freeze dried shredded Parmesan and when it was dried it was greasy. The same thing happened with shaved romano and asiago. Any thoughts or suggestions.
Hello Monica. Question, did you have your cheese sitting out for an extended period of time after you shredded it? Was your cheese finely shredded and did you pre-freeze your cheese? Any of these situations, especially failure to pre-freeze can cause what you describe. Also, not all cheeses are alike, low quality cheeses do contain more oil so keep that in mind. Thanks for reaching out, let me know what you find. Evan
Yes sir, I did pre-freeze it. The cheeses were BelGioioso All Natural Shaved Salad Blend which included parm, romano, and asiago and the Member's Mark Shredded Parmesan Cheese from Sam's.
It dried but the tray was oily so some of the oil stayed on the dried cheese. I did package it in mylar and included an oxygen absorber. I am assuming since it was so oily it will not be useful for long term shortage, would that assumption be correct?
How long do you think it would be good to use and should I store it in the ice box or freezer until it has been used?
Sorry to bug you about this again but your advice is appreciated.
Best regards,
Monica Berry
Can you prefreeze the shredded cheese before putting in FD?
How cold does your freeze cycle freeze the food? Is there a reason you don't prefreeze? Seems like it would take half the time. Very new to all this and your videos are really helping us understand.
So do you refrigerate while you are rehydrating or leave it on the counter
I refrigerate if rehydration is slow and it is slow with cheese. Evan
Harvestrite, needs to employ you! or at least, provide you with freeze driers, and supplies..so that they at least, can pack a cookbook/faqs in with their macines..love your channel! :)
Thank you for your videos I am very new to freeze drying I have only done a couple of batches so far. Can you freeze dry cream cheese? And also can you freeze dry blue cheese crumbles?
Yes, cream cheese dries very well. Just make sure you know hoe much water to use to rehydrate. As for blue cheese I have yet to FD it but I am doing a video very soon with exotic cheeses which will include Blue Cheese but I suspect Blue Cheese will do very well provided the crumbles and small. Blue cheese is a relatively dry cheese so be sparing with rehydration and do it slowly, don't try to force it using a lot of water or any heat at all. Start out by allowing at least 24 hours to rehydrate . Thanks for the question and stay tuned, Evan
Can bleu cheese be freeze dried?
Putting Foods in glass Is too heavy to carry if you have to Evacuate. And if there's an earthquake they're all falling to the ground. Or even a Severe storm will knock them right off the shelf. Just Saying
Do you have a preferred butter brand that you use?
I also would like to know where you bought your butter powder, please.
@@marilee1010 I get the Augason Farms products when I need Dried food. Before I got my Freeze Dryer I bought cans of food from them (they sell at my local WalMart) and for things I do not freeze dry such as dairy butter and nut butters, I still am satisfied when buying from Augason Farms. Thanks for inquiring, Evan
FDA controls on dairy are very strict so if the label says 100% butter then for me there is no difference so I usually go for the economy brands, besides, having some experience in the dairy packaging industry (I worked at one for about a year) I found that the only thing that changes from the expensive brand and the economy brand is the label, change the label and you change the perception of what you are getting even though the product is exactly the same. Some manufacturers will even add a colorant to the product to make it look different when it is the same stuff. Thanks for the inquiry, Evan
Thanks for your reply. And a special thanks for sharing your reconstitution results with your viewers.
How in the heck do you shred sour cream? Makes zero sense.
Drop those block in a blender turn them to powder wallah make chease spread
Hello O Smith, Yes, I tried that but I had about as much luck doing that as trying to pulverize bricks, the cheese is really that hard, hard as plastic, you would be buying a new blender after every batch. To pulverize the cheese you would need something akin to a ring mill used to pulverize solid rock into a powder. Nice thought though :D, Thanks, Evan
I bet you a tech company is trying to come out with a reconstruction device. Or maybe another option on the machine. So there’s no guess work.
Hello Jeremiah, you could be right. In todays social/economic climate more and more people a looking into prepping and it would not surprise me one bit if someone or some company looked into cashing in on the trend. Good comment, Evan
WAX CHEESE