Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
3
Prep time
20 minutes
Dehydrating time
12 hours
Ingredients
- Parmesan cheese
macros
Instructions
- Use a grater, vegetable peeler to scrape cheese into pieces. Place in a dehydrator tray and dry at 125°F (52°C) for 8 to 12 hours or until totally dry and easy to crumble. Cover cheese with cheesecloth to prevent cheese pieces from blowing away.
- To make cheese powder: Freeze the dehydrated cheese morsels for 10 minutes to make it brittle. Pour in a blender or spice grinder and then process until smooth.
- Store in the refrigerator to last long.
