The oven has to be able to work at temperatures below 200 °F (93 °C), and not all ovens can do that.

Parmesan or hard provolone is already pretty dry, so the drying time will be around the 6-hour mark. It’s normal for a bit of grease to build up on the outside of the cheese, especially if it was a wetter type. As you might already know, dehydrated foods will last longer on the shelf, which is what makes dehydrators so appealing to survivalists, farmers, and bargain hunters. You should avoid attempting to powder brie, mozzarella, and cottage cheese unless you’re ready to do some extra work.Let the cheese cool down on the counter, not in the moist fridge or freezer, and wait patiently before continuing to the final step.

Preparation for easy cheese dishes is quick — all you have to do is to dissolve the cheese powder mix with hot water. You’ll need to experiment and ultimately decide if your tools have the power to make soft cheeses solid. If you are using a softer cheese variety, like cottage or burrata, you may want to add some wax paper to the tray you’re using and spread it out in the thinnest layer possible. If the cheese looks very greasy, then take it out after 3-4 hours and wipe it down with paper towels to get rid of excess moisture.

Most home cooks succeed in creating powdered cheese out of cheddar, swiss, and parmesan, as their hard texture facilitates the process.

Even though cheese powder is a good substitute for regular cheese, you still need to take note of the type of cheese used in the recipe. Once its water content is visibly less, remove the salt on the cheese surface using a paper towel, as well as the excess moisture on the surface, then place it in the fridge for 5 to 7 days to enhance its flavors and distribute its moisture content. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food.This might seem like overkill, but it will ultimately make the dehydration process much quicker and easier for you. If you’re using a dehydrator, you may need to dehydrate the cheese for longer and be intentional about how you spread it out. Allow your dehydrated cheese cubes to fully cool before you move them to a glass jar with a tightly sealable lid or a mason jar. Unlike the dehydrator method, this approach doesn’t rid the cheese of all excess moisture (though there’ll be a lot less than when you started), which means the cheese can go bad sitting on the counter.