Nut cheese.

[juliebove]

I have made Alissa's Swiss cheese four times now. The first time it was perfect. I have one of the round dehydrators with the hole in the middle. When I flipped it over, it came out in one perfect round sheet with a hole in the middle. I was able to cut it into beautiful slices.

The next time I made it, I got over eager to flip it. What I got was big chunks rather than a big sheet. Next time after that, I got even more eager and wound up with a chunky mess. Tasted fine but no slices.

Now today I made it again. It looked like it was getting dry on the top and I felt like it was time to flip it. Wrong! It was too moist on the bottom so I have a chunky mess again. *sigh*

So my question is... How do you tell when it's time to flip it over? Does it look or feel a certain way? What I have is still edible but I'd like to have some pretty slices.

[juliebove]

Bumping this up because I haven't gotten an answer yet. Anyone make nut cheese? :)

[madmel]

Hi Juliebove,

I made the Swiss Cheese once, but it really didn't turn out that great and then I decided to stick to the non-dehydrated cheeses.

mel

[juliebove]

Hi Juliebove,

I made the Swiss Cheese once, but it really didn't turn out that great and then I decided to stick to the non-dehydrated cheeses.

mel

Hmmm... Mine tastes just fine but won't slice.

[Lay-Lay]

I have never made it in the dehydrator, just a cheese bag. I will have to try this sometime.

[juliebove]

I have never made it in the dehydrator, just a cheese bag. I will have to try this sometime.

Is that the fermented kind? I have recipes for that but it looked like a pain to make so I never tried it.

[spicyfull]

I have never made it. I loved cheese soooo much. I just haven't tried any. I don't miss it.
But back to your question. I would think that if you lift the edge up a little you could tell if the bottom had dried enough to turn it over...

[juliebove]

I have never made it. I loved cheese soooo much. I just haven't tried any. I don't miss it.
But back to your question. I would think that if you lift the edge up a little you could tell if the bottom had dried enough to turn it over...


I did lift the edge and it seemed fine. But perhaps I lifted the wrong edge. I lifted the outer edge and due to the design of the dehydrator, it dries faster on the outside edge than the inside. I did think of something though. Perhaps I am going about this all wrong.

When I make onion bread, I do not try to make one huge piece and slice it. I make individual squares. So perhaps I should try shaping the cheese into individual squares, more towards the outside of the dehydrator. The only problem I can see with that is that the cheese does try to spread out some. Hmmm... I will try that though.