From what I see in this video, freeze drying seems to be superior to a dehydrator when it comes to making powdered fatty stuff. Since I own a dehydrator myself (yeah, thanks to Flavor Lab, I had to buy it :D), I know that stuff like pepper bells and onions are pretty great to use with the dehydrator and grinding it up to a non-sticking powder, so I actually would like to see a comparison using something like this.
This is really interesting. I like your freeze drying experiments. Would be interesting to compare freeze drying to dehydrating other things as well. I could see it as a series of new vids.
Imagine freeze drying cheeses like Gouda or something and sprinkling it on chips, fries or popcorn, it would be amazing. I wish I had a freeze dryer now haha
How about using both freeze- and air-dried on the popcorn? I can imagine that way the oily air-dried cheese can adhere to the popcorn and the freeze-dried cheese gets stuck on the air-dried pieces for more cheesy goodness on the popcorn.
I have to use the dictionary on this one and do my own research in my first language in order to understand the sciencey info better:) Great video ! P.s. I remembered now that I saw an experiment of when you freeze-dry fatty meats and fish like salmon you should cook it first. Don't do it raw it won't work!
FOR PEOPLE IN A HURRY: PUT CHEDDAR IN A FREEZE DRYER AND THEN GRIND OR BLEND. THATS ALL. ENJOY. DO NOT TRY THE AIR FRYER. Thanks for the video about how to make powdered cheese.
I know this is an old video but you might have better results with the dehydrator if you first melted the cheese in the microwave, let it cool, remove the fat, then dehydrate and grind into a powder. Extra steps but a lot cheaper than a freeze dryer.
This confuses me, because freeze dryers dry fats like cream, oil, or butter quite poorly. They don't dry bacon well either unless the fat is almost completely removed. Yet they dry cheese quite nicely. How can fats be successfully dried?
You could try to break up the grated cheese in the food processor before putting it in the dehydrator and soak up the fat with a paper towel while it's drying
How about drying it using cold dry air from a dehumidifier or air conditioner? I guess it would be similar to leaving cheese uncovered in the refrigerator - hard 'n' greasy.
One word, Kraft. Although I can see plenty of applications for cheese powder, but if I was making a cheese sauce why would I bother drying it out? Anyway, cheese powder with macaroni cheese is easy to store, it's not about flavour but the fact it won't spoil fast.
