The longer you dehydrate the cheese, the harder /
more sliceable it gets.
They come together in less than 10 minutes (minus chilling time to make
them more sliceable) and use plenty of pantry staples, so you may already have everything you need to make them!
That will make
it more sliceable and crumbly.
Not exact matches
Make it on the hotter temperature option for it to be
sliceable and on the lower temperature option to be
more creamy and spreadable.
Of course those are relative terms since they are both soft, but one is like really wet traditional ricotta and the other is a
more dry and crumbly version that you can press into almost
sliceable cheese.