Andy Montoya
Cheddar cheese powder is a versatile ingredient that can be used to make a variety of dishes, from macaroni and cheese to popcorn toppings and even baked goods. While it is available for purchase online and in stores, you can also make your own at home. The process involves shredding or melting cheddar cheese, dehydrating it, and then grinding it into a powder. This can be done with a food processor or coffee grinder. The resulting powder can be used in a variety of recipes, such as cheese sauces or baked goods, adding a cheesy flavour without the bulk of regular cheese.
How to Make Cheddar Cheese Powder
| Characteristics | Values |
|---|---|
| Ingredients | Cheddar cheese, milk, salt, cheese cultures, enzymes, whey, palm oil, whey protein concentrate, lactose, maltodextrin, lactic acid, citric acid, yellow 5, yellow 6 |
| Process | Cut cheddar cheese into small pieces, dehydrate in the oven at 135F for 12 hours, blotting with paper towels every few hours to absorb oil, grind into a powder |
| Storage | Store in a cool, dry place, preferably in an airtight container and away from sunlight |
| Shelf Life | Up to 1 year |
| Uses | Popcorn, mac and cheese, mashed potatoes, steamed vegetables, sauces, dips, casseroles, baked goods |
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What You'll Learn
Shredding and dehydrating
For this method, you will need a block of cheddar cheese and a food dehydrator. Start by grating the cheese; use the finest grater you have to get the cheese as fine as possible. You want the shreds to be small and thin so they dry out effectively. Place the grated cheese onto your dehydrator trays, spreading it out evenly and in a thin layer. Set your dehydrator to around 125 degrees Fahrenheit, or the lowest setting if your model does not have specific temperature settings. The process can take up to 12 hours, so be patient and keep an eye on it. You will know it is ready when the cheese is completely dry and crumbly. At this stage, you can choose to blitz the dried cheese in a food processor to get a finer powder, or you can simply crumble it by hand for a more textured, grain-like consistency.
If you don't have a food dehydrator, you can use your oven. Preheat your oven to its lowest temperature setting, usually around 170-200 degrees Fahrenheit. Line a baking tray with parchment paper and spread your grated cheese evenly across it. Place the tray in the oven, leaving the door slightly ajar to allow moisture to escape. This method will take around 2-3 hours, so keep checking on it. Again, you are looking for the cheese to be completely dry and crumbly.
The shredding and dehydrating method is a great way to make cheese powder in larger batches. It is a simple and effective process, but it does take time and patience. The benefit of this method is that you can make a significant amount of cheese powder, and you know exactly what has gone into it. This is a good option for those who want to make a natural, additive-free product, and it is a fun way to get creative in the kitchen.
This technique is a great base for making cheese powder, and you can experiment with adding other ingredients to create different flavors. For example, adding some smoked paprika or chili flakes to the cheese before drying will give it a spicy kick. You could also try adding some dried herbs, such as thyme or rosemary, for an herby flavor boost. Get creative and tailor the powder to your taste preferences.
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Blotting oil with paper towels
How to Make Cheddar Cheese Powder
To make cheddar cheese powder, you'll need to start with some shredded cheddar cheese. The amount of cheese you use will depend on how much powder you want to make, but a few cups of shredded cheese should be plenty. You can also use sliced cheddar cheese, cutting each slice into nine pieces, as mentioned in one source.
One of the most important steps in making cheddar cheese powder is blotting the oil with paper towels. This is necessary because, during the dehydration process, the fat separates from the cheese, and if you don't blot it off, your powder will become oily and clumpy.
Here's how to do it:
- Spread your shredded or sliced cheese out thinly on a solid surface, such as a fruit leather sheet or a dinner plate.
- Every few hours, or at least once a day, blot the cheese with paper towels to soak up the oil. Press the paper towels gently onto the cheese, absorbing as much oil as possible.
- Continue this process for several days, until the cheese is completely dry. You'll know it's dry enough when it's brittle and snaps easily.
- At this point, your dehydrated cheese should be ready to grind into a powder. However, one source mentions that it's hard to get all the oil out, and their cheese powder clumped over time, so you may want to take some extra steps to prevent clumping.
- Run the dried cheese through a coffee grinder or small food processor to turn it into a fine powder.
By blotting the oil with paper towels at regular intervals during the dehydration process, you can help ensure that your cheddar cheese powder turns out well and has a longer shelf life.
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Grinding to a powder
The best type of cheese for making cheese powder is a hard cheese with low moisture content, such as cheddar, parmesan, or gouda. This makes it easier to dry out and grind into a fine powder. It is best to use freshly grated cheese when making cheese powder, as pre-shredded cheese often contains additives to prevent clumping.
First, grate the cheese using a fine grater or food processor. The finer the cheese, the better the powder will turn out. Then, spread the grated cheese in a thin, even layer on a baking sheet lined with parchment paper. Place the baking sheet in a food dehydrator set to 120-140°F (49-60°C) for 8-10 hours, or until the cheese is completely dry and crumbly. If you are using an oven, bake the cheese at 200°F (93°C) for 1-2 hours, stirring occasionally, until it is dry.
Once the cheese is completely dry, transfer it to a blender or food processor. Pulse until the cheese is finely ground into a powder. For a finer texture, sift the cheese powder through a fine-mesh sieve to remove any larger pieces. You can also freeze the dried cheese and the blade of a spice grinder for about 30 minutes before grinding; the colder and harder the cheese, the finer the powder.
Finally, transfer the cheese powder to an airtight storage container. Store in a cool, dry place for up to 6 months.
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Adding to a basic sauce
Adding cheddar cheese powder to a basic sauce is a simple process. Firstly, melt butter or margarine in a small saucepan over medium heat. The amount of butter or margarine used should be approximately 1/4 cup. Once melted, add an equal amount of milk, so 1/4 cup of milk, and whisk in the cheddar cheese powder. Hoosier Hill Farm recommends using 2 tablespoons of their Premium Cheddar Powder. However, the amount of cheddar cheese powder can be adjusted to your taste.
Continue to heat the sauce until it reaches 180°F. Then, cook the sauce for an additional 5 minutes, stirring occasionally, until it thickens. This basic cheddar cheese sauce can be served with french fries, soft pretzels, or tortilla chips. Alternatively, pour the sauce over cooked pasta for a simple stovetop macaroni and cheese.
If you are unable to purchase cheddar cheese powder, you can make your own at home. The process is straightforward but time-consuming. Firstly, shred or cut the cheddar cheese into fine shreds or small pieces. Then, spread the cheese out thinly on a solid surface, such as a fruit leather sheet or a dinner plate. Allow the cheese to sit uncovered at room temperature for several hours or days, blotting or patting the oil off with paper towels every few hours, until it is completely dry. The cheese is ready when it is brittle and snaps easily.
Once the cheese is completely dry, grind it into a powder using a coffee grinder or a small food processor. The resulting cheddar cheese powder can be stored in an airtight container in the refrigerator.
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Storing in a cool, dry place
Storing cheddar cheese powder in a cool, dry place is essential to maintaining its quality and prolonging its shelf life. Here are some detailed instructions for storing it correctly:
Firstly, it is crucial to choose an appropriate storage container. Reusable containers are ideal, as they provide a more sustainable option than single-use plastic wrap and help keep the cheese powder dry. Airtight containers are best to prevent moisture absorption, which can cause clumping. Glass or ceramic containers with tight-fitting lids are perfect for this purpose.
Next, ensure the storage area is cool. The ideal temperature range for storing cheese powder is between 10°C and 15°C (50°F and 59°F). A cool, dark pantry or cupboard is usually suitable. Avoid storing the cheese powder in direct sunlight or near heat sources like ovens or radiators, as this can affect the quality and taste.
Additionally, it is essential to keep the storage area dry. High humidity can cause the cheese powder to absorb moisture, leading to clumping and difficulty in dissolving. If you live in a humid climate, consider using food-safe desiccant packs in your storage container to absorb excess moisture.
Finally, always use clean utensils when handling the cheese powder, and ensure the container is sealed tightly after each use. This will prevent moisture ingress and help maintain the quality of the product.
By following these instructions, you can effectively store cheddar cheese powder in a cool, dry place, ensuring it remains in optimal condition for as long as possible.
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Frequently asked questions
The easiest way to make cheddar cheese powder is to buy it online or at a store. Hoosier Hill Farms sells cheddar cheese powder on Amazon.
To make cheddar cheese powder at home, you will need a dehydrator or a similar tool to remove the moisture from the cheese. You can also leave the cheese on a plate at room temperature for several days to dry it out. Once the cheese is dry, grind it into a powder using a coffee grinder or food processor.
Making cheddar cheese powder at home can take 12 hours or longer, depending on the method used.
Cheddar cheese powder can be used as a seasoning or flavouring for popcorn, potatoes, homemade chips, and other dishes. It can also be mixed with butter or margarine and milk to make a cheese sauce.
