Pre-shredded cheese has anti-caking, anti-moisture ingredients like cellulose and calcium sulfate. Maybe a bit healthier to shred it yourself. Thanks for the video!
The way I've bee reconstituting smaller quantities is by using a 1/2 gallon pump up sprayer with water with the nozzle of the sprayer on the finest mist setting. Seems to work pretty decent.
I agree on adding pepperoni! I make mine with mozzarella cheese, pepperoni and to the buttered sides of the bread I sprinkle them with garlic powder and Italian seasoning before grilling. They are great with tomato soup or dipped in marinara sauce. Delicious!
I've freeze dried block cheese many times, cut about 1/8" thick. It is delicious. I don't store it long term though. It stays in the fridge in a jar until it's eaten, usually within a week or less.
Natamycin in store bought shredded cheese....anti fungal for treatment of pink eye....we buy block cheese and shed I ourselves. Need to know what we are being sold more than ever. Read food labels!
Phil your videos are great. Thank you for all of the work you do to make freeze drying successful for all of us. I bought a funnel to make it easier to do quart bags with cheese. Hindsight I should have just poured the trays into gallon bags. I just wanted to keep it in usable quantities for the two of us. I had not even thought of doing cottage cheese or cream cheese, thank you for those. I will definitely be adding those to my pantry now.
If that 5 shelf thing is where you can unplug and plug, then it might be a good extra part to get for doing things like milk, yogurt, tomato sauce, mustard and the like. It should be that whole unit that you take out and clean
I have the large fd. It has 5 shelves. If they offered a 4 shelf shelving part that offered more space for thicker stuff, I’d get it. Right now, the rib eye steaks don’t fit in the current set up.
Pepper Jack cheese is great in broccoli casserole. I dislike American bread. It is to soft and sticky. I prefer European breads. Try Tomato soup and Chicken Noodle soup mixed together. It is great.
I just pulled our 1st cheese batch (and 2nd FD batch) out yesterday and it was SUPER GREASY! Felt like it wouldn’t store really long. Definitely wanna figure this item out
Phil, you have mentioned the "plus one program" but don't elaborate on it. I asked HR about the new 5 tray insert for my medium. I bought it, and it was NOT cheap; its a whole new replacement rack, and I had to contact them to buy it. Is that what you mean by "program" ?
If oxygen, light, and heat are removed, in theory...forever. Oxygen is the key. Without oxygen the oils and fats can't go rancid. This is why I recommend vacuum packing with an oxygen absorber in Mylar.
i need one i absolutely need one i don't care what my family says "you don't have the space" or something of that nature. please pulse the cheese and put it on popcorn and also try rehydrating cheese by using a spray bottle and a pressure pot.
Pre-shredded cheese has anti-caking, anti-moisture ingredients like cellulose and calcium sulfate. Maybe a bit healthier to shred it yourself. Thanks for the video!
That makes sense.
Home shredded makes fantastic cheese crackers!
It’s no one’s business what kind of bread you need to use!
Thank you for the great cheese videos Phil.
I’ve learned so much from you.
I also try not to mention I use sugar.
The way I've bee reconstituting smaller quantities is by using a 1/2 gallon pump up sprayer with water with the nozzle of the sprayer on the finest mist setting. Seems to work pretty decent.
Pepperoni on a toasted cheese sammich! Now why have I never thought of that??? BRILLIANT!
GREAT VIDEO! Loved your method of rehydrating your shredded cheese! Thank You!
For grilled-cheese sandwiches, I use melted butter and brush it on the bread. Better coverage and it toasts very evenly.
I agree on adding pepperoni! I make mine with mozzarella cheese, pepperoni and to the buttered sides of the bread I sprinkle them with garlic powder and Italian seasoning before grilling. They are great with tomato soup or dipped in marinara sauce. Delicious!
I've freeze dried block cheese many times, cut about 1/8" thick. It is delicious. I don't store it long term though. It stays in the fridge in a jar until it's eaten, usually within a week or less.
Natamycin in store bought shredded cheese....anti fungal for treatment of pink eye....we buy block cheese and shed I ourselves. Need to know what we are being sold more than ever. Read food labels!
Yup
Phil your videos are great. Thank you for all of the work you do to make freeze drying successful for all of us. I bought a funnel to make it easier to do quart bags with cheese. Hindsight I should have just poured the trays into gallon bags. I just wanted to keep it in usable quantities for the two of us. I had not even thought of doing cottage cheese or cream cheese, thank you for those. I will definitely be adding those to my pantry now.
Glad I found your channel. I have a freeze dryer coming.
Hope you enjoy
Phil I like your videos very much. They are very helpful.
mayonnaise (especially homemade) is the best substitute for butter when making grilled cheese
If that 5 shelf thing is where you can unplug and plug, then it might be a good extra part to get for doing things like milk, yogurt, tomato sauce, mustard and the like. It should be that whole unit that you take out and clean
I got the 5 tray for my medium. It was not cheap and is a whole new replacement part you have to contact them to ask about.
I have the large fd. It has 5 shelves. If they offered a 4 shelf shelving part that offered more space for thicker stuff, I’d get it. Right now, the rib eye steaks don’t fit in the current set up.
You could contact them and ask if they would sell you the old 4 tray model for the medium FDs that were right before they made these new pro models?
But is there more space between the heating elements??? I don’t believe so BUT I admit I am not sure
I make grilled cheese with very thinly sliced onions.
Thanks for all your experimenting. I always learn so much. BTW bacon in a grill cheese is delicious too :)
Bacon and peperoni are pretty close cousins.
try putting pickle's in the grill cheese sandwich taste great.
Interesting. From all the feedback I could do a video on the different variations of toasted cheese sandwiches.
You should get in to the practice of weighing your trays. That will tell you if there’s still moisture and if it’s fully dry.
Pepper Jack cheese is great in broccoli casserole. I dislike American bread. It is to soft and sticky. I prefer European breads.
Try Tomato soup and Chicken Noodle soup mixed together. It is great.
Tomato and Chicken?...you're such a radical. I bet you eat chocolate with peanut butter.
I just pulled our 1st cheese batch (and 2nd FD batch) out yesterday and it was SUPER GREASY! Felt like it wouldn’t store really long. Definitely wanna figure this item out
Where did the cheese come from? Store bought?
@@Philat4800feet yeah we got the pre-sliced Costco w/ 4 separate flavors. Each one left grease and the slices weren’t that thick
Better luck with shredded cheese
Have you ever ground the cheese after freeze drying to use for popcorn powder?
I haven't, but that sound like a wonderful idea.
what size bags were using for the cheese ?
One gallon and 300cc OA
How about cheese sticks if I slice them thin? Or should I just shred the cheese sticks also?
I like my cheese shredded.
Phil, you have mentioned the "plus one program" but don't elaborate on it. I asked HR about the new 5 tray insert for my medium. I bought it, and it was NOT cheap; its a whole new replacement rack, and I had to contact them to buy it. Is that what you mean by "program" ?
I first found out about this (plus one) on my HR Tour. It may give you an extra tray but reduces the head room.
It is included in new machines
Our new Medium came w 5 trays. Glad it did
How long can one preserve cheese, considering it’s fat content?
If oxygen, light, and heat are removed, in theory...forever. Oxygen is the key. Without oxygen the oils and fats can't go rancid. This is why I recommend vacuum packing with an oxygen absorber in Mylar.
i need one i absolutely need one i don't care what my family says "you don't have the space" or something of that nature.
please pulse the cheese and put it on popcorn
and also try rehydrating cheese by using a spray bottle and a pressure pot.
Interesting
How long will cheese keep in Mylar bags? Does the fat content limit storage?
So far so good for four years. This is why I vacuum pack the cheese.
Great information!
I put my shredded cheese in ball jars and vacuum sealed. They are 4 years old and still look great!
Okay, The sandwich looks Great… Hmm pepperoni, huh? I think I have to try it!