Gather ingredients
Take the dry ingredients and crush everything to a fine consistency.
I used a food processor to speed this process up.
Place the mixed salt sugar and spices into a dish and place some of the mixer on the side. Make a cupping area for the egg yolk. I used the egg in the shell to give the ideal shape you want. Crack the egg and separate the yolk form the whites. and place the eggs in the divots.
Place the remaining mixer gently over the yolks until covered. Place uncovered into a refrigerator for 3 to 5 days.
Use a baking sheet to prevent a mess when taking out the yolks.
the yolks will have a gummy-like texture.
Place together on to a cheese clothe
Wrap it up and hang in a dry place to air dry for up to a week.
You can use a dehydrator on low to speed this process to 2-4 hours
Once dried the yolk should grate easily. Store in a sealed container in a dry place.
Grate onto anything you would use Parmesan cheese.
Ingredients
Directions
Gather ingredients
Take the dry ingredients and crush everything to a fine consistency.
I used a food processor to speed this process up.
Place the mixed salt sugar and spices into a dish and place some of the mixer on the side. Make a cupping area for the egg yolk. I used the egg in the shell to give the ideal shape you want. Crack the egg and separate the yolk form the whites. and place the eggs in the divots.
Place the remaining mixer gently over the yolks until covered. Place uncovered into a refrigerator for 3 to 5 days.
Use a baking sheet to prevent a mess when taking out the yolks.
the yolks will have a gummy-like texture.
Place together on to a cheese clothe
Wrap it up and hang in a dry place to air dry for up to a week.
You can use a dehydrator on low to speed this process to 2-4 hours
Once dried the yolk should grate easily. Store in a sealed container in a dry place.
Grate onto anything you would use Parmesan cheese.