I know it sounds silly, but if I ever have to resort to living solely off my food stores alone I am afraid of food fatigue. That’s why I try to only store the foods I like to eat, but no matter how much I store now, or how much I try to store good tasting foods, the local BBQ pit is only a short drive away.
To combat appetite fatigue I try to find multiple ways to cook the same items to get different tastes (and textures). That is one reason I whole heartedly endorse.
Peggy Layton and Vicki Tate’s “Cooking with Home Storage” book series. She shows how to make hundreds of food recipes using the same simple ingredients.
Her ingenuity, imagination and skill can help you achieve amazing results with your home storage if you put in the time to practice and learn for yourself which recipes you and your family likes BEFORE you don’t have any other options.
This recipe for mock Parmesan Cheese from Dehydrated Milk uses the soft curd cheese we made in an earlier post, so if you haven’t already check that out.
So enough with the intro, lets show you the recipe:
How to make Mock Parmesan Cheese from Dehydrated Milk
- Cookie Sheet
- Dehydrated Milk “Ricotta” Cheese
- Cheese salt to taste
- Place curds into a bowl and stir with a fork to break up into small pieces.
- Spread cheese on a cookie sheet and dry for about 10 minutes in a 150 degree oven.
- Alternatively you can use a dehydrator.
- Salt to taste
- This can be used in place of Parmesan or mixed with 1/4 to 1/3 commercially dried Parmesan cheese.
- Store in a refrigerator or freezer A pleasant flavor change takes place after about 3 months of aging under refrigeration.