Place on the dehydrator tray and dehydrate at 125°F (52°C) for 18 to 24 hours.
Set cheese aside to cool for a while, and then crumble to check if done. Cheese should be totally dry and brittle. If any sign of moisture is seen; it should be returned to the dehydrator and dried for extra hours until satisfactorily dried.
Store cheese chunks in jars tightly covered or pour into coffee grinder to blend into smooth powder, and then pour into a jar and cover tightly. Place in a refrigerator or choose not to refrigerate.
