Patrick Oconnell
Cheddar cheese is a versatile ingredient that can be used to make a variety of dishes, from popcorn to macaroni. One way to extend the shelf life of cheddar cheese and make it more convenient for cooking is to dehydrate it and turn it into a powder. The process of making dry cheddar cheese powder involves slicing the cheese thinly and dehydrating it using a food dehydrator, an oven, or a microwave. The dehydrated cheese is then ground into a fine powder using a food processor, coffee grinder, or mortar and pestle. The powder can be stored in an airtight container in the refrigerator for up to a month.
How to make dry cheddar cheese
| Characteristics | Values |
|---|---|
| Type of cheese | Cheddar |
| Texture | Hard |
| Tools | Food dehydrator, food processor, coffee grinder, spice grinder, oven, microwave |
| Time | 8-12 hours |
| Storage | Airtight container, cool, dry place, refrigerator |
| Uses | Popcorn, cheesy bread, soups, pastas, macaroni, biscuits |
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Preparing the curds
Breaking the Curds
Firstly, break the curd mass into small pieces. The ideal size of these pieces is somewhere between the size of your thumb and a walnut. This step ensures that the salt you will add later can be evenly distributed throughout the cheese.
Salting the Curds
Next, add salt to the curds. The amount of salt to be added is approximately 2% of cheese salt by weight of the fresh curds. For instance, if your curds weigh 3lbs (48 oz), 2% would be 0.96 oz of salt. Keep in mind that about 0.5% of the salt will wash away as it draws moisture out of the curds, leaving about 1.5% salt in the final cheese.
Draining the Curds
Transfer the curds, along with the residual whey, to a draining pan. Make sure the curds are fully submerged in the whey. This allows for a thorough stirring to break up any clumps and lets the curds float into their most compact form. This step should take about 10-15 minutes. Then, fold and tighten a cloth over the curds and drain off all the whey.
Cheddaring
This step marks the beginning of the cheddaring phase. Keep the cheese warm at a temperature of 85-90°F and turn it at 15-30 minute intervals for the next 2-3 hours. During this time, the whey will continue to drain, and its taste will change from slightly sweet to neutral or slightly acidic. It is important not to let the cheese become too acidic, as this will affect the final product.
Pressing the Curds
After the cheddaring phase, you will have the final curd ready for pressing. However, pay attention to the dryness and acidity, as allowing them to increase further can result in a very wet and acidic cheese. If the curds are too dry, they will be challenging to consolidate and will take longer to age.
Aging the Cheese
Once you have pressed the cheese, you can choose to age it with either a wax or cloth binding. The cheese should be aged in an environment with a temperature of 52-56°F and 80-85% moisture. Turn the cheese every week to maintain even moisture. If waxed correctly, the cheese should remain mold-free. If you choose to age the cheese with a cloth binding, a natural rind will likely develop.
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Draining and pressing
Draining:
- Transfer the curds along with the residual whey to a draining pan. Ensure that the curds are fully covered with whey.
- Stir the mixture thoroughly for about 10-15 minutes to break up any clumps and allow the curds to float into their most compact form.
- Fold and tighten the cloth around the curd, and drain off all the whey.
- Keep the curds warm (85-90°F) and turn them every 15-30 minutes for the next 2-3 hours. The actual time depends on the draining and acid development.
- Taste the whey occasionally; it will change from slightly sweet to neutral or slightly acidic. Avoid developing too much acid.
Pressing:
- After the draining process, you will have the final curd ready for pressing. However, monitor the dryness and acid levels closely as they should not be allowed to continue increasing.
- If the curd is too wet, there is a risk of late fermentation, resulting in a leaking and acidic cheese. If it is too dry, it will be challenging to consolidate and will take longer to age.
- To press the curd, break it into small pieces, about the size of your thumb or a walnut.
- Add salt at a rate of 2% of cheese salt by weight of the fresh curds. For example, if the curd weighs 3 lbs (48 oz), 2% would be 0.96 oz of salt.
- About 0.5% of the salt will wash away as it pulls moisture from the curd, leaving about 1.5% in the final cheese.
- If the cheese is still not well-consolidated after pressing, the curds were likely too dry. In the next batch, reduce the stirring or stir for a shorter time. Additionally, cutting the curds larger will result in a moister cheese.
By following these steps for draining and pressing, you will be well on your way to making dry cheddar cheese with the desired texture and flavour.
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Waxing or cloth binding
Waxing and cloth binding are two methods used to protect and age cheddar cheese. Here is a detailed guide on how to do each:
Waxing
The waxing method involves dipping the cheese in wax to form a protective layer. The wax helps to seal in moisture and protect the cheese from bacteria and mould. It is important to use a food-grade wax that is safe for consumption. The cheese is then left to age in a cool, dry place for several months, during which time the enzymes in the cheese break down its curds and create its characteristic flavour.
Cloth Binding
Cloth binding, also known as bandage wrapping, is a traditional method of ageing cheddar cheese. First, you must soak a cloth in butter or lard, wringing out any excess. The cloth is then applied to the surface of the cheese, ensuring that it is well pressed with no air space between the cheese and the cloth. The cheese is then placed back into its mould and pressed overnight at maximum weight. After pressing, the cheese is removed from the mould and aged for 8-24 months. During this time, it should be turned once a day for the first 8-12 weeks, and then twice a week for the remaining time. The natural moulds will begin to grow on the cheese after about 2-3 weeks and will spread over time. After about 8-12 months, the mould will dry off as the cheese moisture decreases, leaving a rustic surface.
It is important to maintain the correct humidity and temperature during the ageing process to prevent the growth of unwanted moulds and bacteria. Blue mould, for example, can grow if the humidity is too high, while low humidity can result in a dried-out rind.
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Dehydrating
If you are using an oven, wrap a wire rack with cheesecloth and place it on a baking sheet. Spread the cheese on the rack, spacing the pieces about 1/4 inch apart. Dry the cheese in the oven, turning it over and blotting up any grease with a paper towel every few hours. The cheese is ready when it is hard and crumbly.
Once the cheese is dehydrated, let it cool to room temperature. Then, place the pieces in a food processor, spice grinder, or coffee grinder, and process them into a fine powder. You can add whey powder to the cheese powder to improve its consistency. Finally, store the powdered cheese in an airtight container in a cool, dry place or in the refrigerator.
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Storing
Firstly, the ideal temperature for storing cheese is around 35 °F to 45 °F (2 °C to 7 °C). Most refrigerators have a "cheese drawer," but the best place to store your cheddar cheese is in one of the bins usually reserved for vegetables at the bottom of your fridge. This area has higher humidity, which is beneficial for the cheese as it prevents it from drying out.
Secondly, when it comes to packaging, avoid using plastic wrap as it can trap moisture and encourage mould growth. Instead, opt for specialty cheese paper, which is a two-ply product that allows the cheese to breathe while maintaining humidity. This type of paper is coated on one side with a combination of wax and polyethylene. If you cannot find specialty cheese paper, parchment paper or wax paper are good alternatives. These papers protect the cheese from drying out while still allowing it to breathe.
Additionally, it is recommended to double-wrap cheddar cheese. After wrapping it with parchment or wax paper, you can use aluminium foil or place it in a reusable container. This helps to regulate moisture and prevent the cheese from drying out too quickly.
Properly stored cheddar cheese can last for several weeks to a few months. However, it is important to regularly inspect the cheese for any signs of mould or odour. If you notice mould, cut off at least 1 inch (2.5 cm) around the affected area, and ensure the cheese still tastes and smells fresh before consuming it.
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Frequently asked questions
The best way to make dry cheddar cheese is to use a food dehydrator and then a food processor to create the desired texture.
The drying time for the cheese depends on how thickly it's grated and the moisture content of the cheese. Hard cheese takes between 8 to 10 hours to dry, while semi-hard to soft cheeses take 10 to 12 hours.
Store the dry cheddar cheese in an airtight and watertight package, away from light and in a cool, dry place.
Dry cheddar cheese can be used to flavor popcorn, make cheesy bread, or add to soups, pastas, macaroni, and biscuits.
Cheddar, Swiss, and Parmesan are the most common types of cheese used to make dry cheese due to their hard texture.
