Recrisping; Yogurt; Cheese - Excalibur EZDRY EVM Manual Del Usuario

RECRISPING

There is no need to throw away crackers, chips, cookies or cereals that have become stale.
Recrisp these items by placing them in a single layer on the drying trays and drying them for
1 hour at 145º/63ºC.

YOGURT

Add 1 cup powdered milk to 1/2 gallon low-fat milk. Scald for 2 seconds. Remove from heat
and cool to 115ºF/46ºC. Add 2 tablespoons of non-pasteurized plain yogurt to the cooled
milk. Pour into containers and cover. Incubate in the dehydrator at 115ºF/46ºC for 5 hours.
(Note: Use a candy thermometer for best results.) When finished, refrigerate. Before serving,
add flavors or fresh fruit, if desired.

CHEESE

Cottage cheese got its name from the fact it is so easily made in the home...or in the cottage.
To make, you'll need a gallon of pasteurized milk and either 4 tablespoons of unflavored
yogurt, 1/2 cup fresh buttermilk, or 1/4 tablet of rennet dissolved in 1/2 cup warm water. Pour
the milk into a crock and warm it to room temperature, about 72ºF/22ºC. Mix in the yogurt,
buttermilk, or rennet and cover the crock with cheesecloth. Place the crock in the dehydrator
and hold the temperature inside at 85ºF/29ºC and 12 to 18 hours until the milk has separated
to form thick, solid "curd" and the watery, liquid "whey." Next, cut the curd using a long
bladed knife and make all cuts approximately 1/2" apart. Turn the crock 180ºF/82ºC and
make a final set of vertical cuts to form a crosshatch pattern on the surface. Place several
inches of water in a large pan, set the crock in it and heat to 115ºF/46ºC. Hold the cottage
cheese at this temperature for 1/2 hour, stirring occasionally. Once the time is up, line a
colander with cheesecloth and pour in the curds and whey. Allow the whey to drain off;
otherwise, it will give the cottage cheese a bitter taste. To get rid of even more of the sour
taste, dip the colander in cold water and gently stir the curds to wash away the last traces
of the whey. Let the curds drain thoroughly. If desired, add 1 teaspoon salt per pound of
cottage cheese and 4-6 tablespoons of cream. After refrigeration, your cottage cheese will
be ready to eat as is or in fruit salads, dips, cheesecake and casseroles. In addition to using
your dehydrator to make soft cheeses, semi-soft and hard cheeses also can be made.
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