The first thing to do is make sure it’s thoroughly stirred to get an even mixture of curds and liquid.
I spread some out on fruit leather trays. Some I made ¼ cup plops from some. I lightly spritzed the trays with unflavored no-stick spray.
They both dried into a bark. In the end, I decided that it was easier to store it all together, rather than trying to keep portions separated. I ate some dry and it was extremely hard. I played around with rehydrating it.
First, I took a little just as it is and soaked it in water.
Five Hours Later
It took five hours of soaking, but it rehydrated perfectly. I simply drained the water off and ate it. I couldn’t tell it had been rehydrated.
Coarse Grind and Powder
While waiting for the first batch to rehydrate, I wondered if smaller bits might rehydrate faster, so I buzzed it in the food processer before soaking it. then I decided to run some through my Magic Bullet to powder it fine.
Whole, coarse grind, and powdered
I found that the coarse grind and the powdered cottage cheese both took about three to four hours. (Don’t know for sure, I took a nap and it was four hours before I checked it again.)
The result was that the ground cottage cheese did rehydrate faster, but I didn’t care for the texture. It was almost like clumpy milk. I’m thinking it might work in casserole recipes, but for just regular eating, I found the whole dried cottage cheese more palatable.
From this point, I guess it’s up to personal preferences as to what you may like.