There are several ways to rehydrate the freeze-dried cheese in order to use it at home to bring it back to a reusable form that will be closer to the original texture and flavour. First, we need to consider the advantages of freeze-drying when it comes to preserving cheese. Freeze-drying takes the moisture from the cheese, preserving the product for long term storage without the need of refrigeration, and maintaining the nutritional value and original taste. It goes without saying that freeze-dried cheese is a great choice of ingredients to take along during camping trips, a must-have in emergency food supplies, or even in everyday cooking, when you don’t have fresh cheese available and unable to run into store for some. Since there are multiple uses for rehydrating freeze-dried cheese to use in various recipes, let’s take a look at how to prepare it successfully.

Benefits of Using Freeze-Dried Cheese

Long Shelf Life: Freeze-dried cheese keeps for several years and is a great pantry staple.

Light and compact: it is nice for hiking, camping and traveling, because it is lighter and more portable than fresh cheese.

Convenience: it makes the cheese available any time we want it, even long after the expiration date, without requiring a fridge.

Equipment and Ingredients

Freeze-dried cheese

Water (warm or cold, depending on the method)

Small bowl or container for soaking

Strainer (optional, for draining)

Rehydrating Freeze-Dried Cheese

Method 1: Quick Soak for Immediate Use

Cooking is a delicate balance. When you’re considering cooking something, you need to think about how much of it you want to make (a portion, a piece, a batch), who you’re cooking for (two guests for dinner, a large family for a couple of days, someone online), and how you’re planning to serve it (as an ingredient in something else, on its own). In A Cook’s Thesaurus: A Culinary Word Force (2018), you might look up the word ‘feta’. Your search would present recipe suggestions, like ‘Feta with Grilled Asparagus and Pesto’, list substitutes that you can use (for example, mozzarella), and indicate the state and measurement of the ingredient (‘crumbled’ and ‘½ cup’). “Buy the right amount of cheese,” it advises the user, “Add the cleaned fish to the cheese, dill, and lemon ¾ inch apart.” Cooking is about being intimate with scales, chopping boards, spoons, measuring cups, bowls, shopping baskets, cardboard boxes, pots, pans, serving dishes, tongs, oven mittens, cling-wrap, and squeeze-bottles.

Soak in Water:

Add the freeze-dried cheese to a small bowl. Add some water, just enough to cover the cheese. Warm water will speed up the rehydration, but cold water can also be used if you are not in a hurry.

Wait And Drain:

Leave the cheese in the water for 5-10 minutes. (This depends on how big the cheese is and what type it is. It’s a matter of checking back and forth until the texture has returned to one that you’re happy with.) If there is still too much water, try to drain some of it with a strainer.

Consume Now:

Your cheese is now ready to be used! Excellent for melting on top of other dishes or mixing into recipes that call for the cheese’s wetness, such as casseroles or sauces.

Cold Soak for Snacking

Cold Water Soak: For a crispy munchable type cheesy snack or even use it in recipes if you would like your cheese crumbly. Soak it in cold water.

More Soaking Time: This one takes a little longer, giving the cheese time to soften; 20-30 minutes or to desired texture.

Drain and Serve: Hydrate to your taste and drain any excess water. The cheese is ready to eat plain or as an ingredient in a cold dish, salads and so on.

Tips for Best Results

Play with Soaking Times: Some cheeses will need longer to rehydrate to your liking than others.

Change Water Temperature: Warm water will hydrate cheese quicker and is preferred for cheeses that will be melted or used hot. Cold water is preferable for snacking or cold use.

Storage Post Rehydration: Rehydrated Cheese is best enjoyed immediately, but if you have a few days you can keep it refrigerated but beware that this will reduce quality and safety.

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