Recently bought silicone edged tray liners for dehydrating milk eggs and cheese products. However made cotton liners for my dehydrator trays for cheese.
Very detailed great job, once it was finished you left it stored at room temp right? How long did you have it on your shelf before rehydrating and do you think at least a week would be a reasonable expectation, like for a camping trip for instance?
I still have it, and it's been a few months! And yes, stored at room temperature. I'm testing to see how long it will last. I have it vacuum sealed. I wouldn't expect it to last so long if it wasn't vacuum sealed, but a week is definitely fine. My only concern with camping is that it takes a long time to rehydrate. and I like having it in the fridge while rehydrating since it takes a long time.
@@StockingMyPantry Thank you so much for replying, I was thinking of adding it to a dish that's simmering to add some richness and flavor to the dish so I think that would cut out some rehydrating time! Thanks again!
@@killerzelda45 I think that will work! Also, worse case scenario is that it would have a little bit of chew to it, but it will certainly be edible. I do know of some who like snacking on it straight, but I prefer it rehydrated.
Thanks for your kind words. I'm not sure about protein loss. I do know that there is overall nutritional loss with any type of processing, but if you plan to use it in a recipe you would cook (e.g. lasagna), that loss would happen anyway due to the cooking process.
I’m not sure what that liquid that you’re draining is in fat free cottage cheese, but I don’t think it is whey. Cottage cheese is made by first forming curds and whey and and then they strain off the whey. The whey is gone and the remaining curds are moistened with either cream, milk, or fat free milk. Whey is clear. Cottage cheese is curds in cream, not curds and whey.
Interesting! I just did a quick Google search, and the answer to the question in all of them was "whey." But you can't believe everything on the internet. :) At any rate, there is no reason to waste it. It's nutritious, and delicious, so you may as well use it.
Recently bought silicone edged tray liners for dehydrating milk eggs and cheese products. However made cotton liners for my dehydrator trays for cheese.
That sounds like a great plan, Sheila!
Very detailed great job, once it was finished you left it stored at room temp right? How long did you have it on your shelf before rehydrating and do you think at least a week would be a reasonable expectation, like for a camping trip for instance?
I still have it, and it's been a few months! And yes, stored at room temperature. I'm testing to see how long it will last. I have it vacuum sealed. I wouldn't expect it to last so long if it wasn't vacuum sealed, but a week is definitely fine. My only concern with camping is that it takes a long time to rehydrate. and I like having it in the fridge while rehydrating since it takes a long time.
@@StockingMyPantry Thank you so much for replying, I was thinking of adding it to a dish that's simmering to add some richness and flavor to the dish so I think that would cut out some rehydrating time! Thanks again!
@@killerzelda45 I think that will work! Also, worse case scenario is that it would have a little bit of chew to it, but it will certainly be edible. I do know of some who like snacking on it straight, but I prefer it rehydrated.
Excellent video, I wanted to know if the amount of protein in ricotta doesn't get lost when dehydrating it?
Thanks for your kind words. I'm not sure about protein loss. I do know that there is overall nutritional loss with any type of processing, but if you plan to use it in a recipe you would cook (e.g. lasagna), that loss would happen anyway due to the cooking process.
I’m not sure what that liquid that you’re draining is in fat free cottage cheese, but I don’t think it is whey. Cottage cheese is made by first forming curds and whey and and then they strain off the whey. The whey is gone and the remaining curds are moistened with either cream, milk, or fat free milk. Whey is clear. Cottage cheese is curds in cream, not curds and whey.
Interesting! I just did a quick Google search, and the answer to the question in all of them was "whey." But you can't believe everything on the internet. :) At any rate, there is no reason to waste it. It's nutritious, and delicious, so you may as well use it.
@@StockingMyPantrymilkshakes!
@@frsp3403 great idea!