Homemade Cheese Powder
Store-bought cheese powders often contain additives like anti-caking agents and artificial colorings. Making your own at home is simple and natural!
Ingredients:
- 1 block of your preferred cheese (cheddar, Parmesan, or any hard cheese works best)
Equipment:
- Cheese grater
- Freeze dryer or dehydrator
- Blender or food processor
- Airtight container, vacuum sealer, or jar with oxygen absorber
Instructions:
- Shred the Cheese: Use a grater to shred the block of cheese into small pieces. This helps it dry evenly.
- Dehydrate the Cheese: Place the shredded cheese in a freeze dryer or dehydrator.
- Freeze dryer: Follow the manufacturer’s instructions until the cheese is completely dry and brittle.
- Dehydrator: Set at 125–135°F (52–57°C) and dehydrate until the cheese is completely dry and crumbly.
- Check for Brittleness: The cheese should snap easily and feel dry to the touch. If not, continue drying in short increments.
- Blend into Powder: Transfer the dried cheese into a blender or food processor and blend until it becomes a fine powder.
- Store Properly: Immediately transfer the cheese powder to an airtight container. For maximum shelf life, use a vacuum-sealed bag or include an oxygen absorber in the jar. Store in a cool, dry place.
Uses:
- Sprinkle on popcorn, pasta, or roasted vegetables
- Mix into soups, sauces, or dips
- Use in homemade snack mixes or cheese-flavored chips
Tip: Hard cheeses like Parmesan or aged cheddar work best because they dehydrate more completely and produce a finer powder.
