EASY YUMMY - Cheddar Cheese Powder (300 g) Easy Ingredient and Savory Topping

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EASY YUMMY - Cheddar Cheese Powder (300 g) Easy Ingredient and Savory Topping

EASY YUMMY - Cheddar Cheese Powder (300 g) Easy Ingredient and Savory Topping

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It depends on the manufacturer, really. What you will find is that most powdered cheeses are a version of dehydrated cheese. Just read the ingredients to ensure you know what’s in it. Is Powdered Cheese Bad for You? The first thought that might come to you mind when comparing between regular cheese and cheese powder may be the superior taste of regular cheese. The truth is, modern production techniques ensure cheese powder stays true to the taste of regular cheese to deliver a rich and authentic taste, depending on the brand. To make powdered cheese at home, you can either use a food dehydrator and then a food processor, or you can use your microwave to turn the cheese into a crisp and then a food processor.

You will know your cheese is ready once its color darkens a bit and it becomes solid and crunchy with a hard texture, instead of a rubber one. It might have an oily or butterfat layer on top. Don’t worry, it is perfectly normal. If making powdered cheese is something you’re planning on doing more than once, you might want to consider getting a dehydrator. Lobster Cheese Beehoon: The cheese from the sauce will permeate through the dish, while preserving the umami from the lobster. You can even top the dish with fresh, flame-grilled cheese. This is a white cheddar powder so you get that bold cheddar flavor without the orange color on whatever you use it for. Soft cheeses can be dried in a food dehydrator, but they will require to be left for a little longer in the food dehydrator. While if you attempt to dehydrate them using the microwave, I am afraid it won’t be that effective, they will just boil and won’t crisp. How to tell if my dry cheese has gone bad?It’s very affordable and comes in reasonable bottle size for sprinkling over things like pizza, pasta, and other items. Besides substituting regular cheese in classic recipes, you can also use powdered cheese to create innovative recipes and surprise your diners, while staying relevant in the competitive food industry: Add to the food processor. Now, you’ll need to break up your cheese crisp and add it to the food processor. Pulse for 2-3 seconds at a time, stopping when you get the perfect consistency of cheese powder. If you over-pulse, the cheese will likely turn into a cream.

If you’re still pressed on using some of the softer variations, even in the microwave, read below. Working With Soft Cheeses If you don't have a cheese grater, slice up the cheese with a knife. Try to get the pieces as small as shredded cheese from a grater. The first step to making powdered cheese is to dehydrate it. This usually requires a certain controlled cabinet where both the temperature and humidity is definite and suitable for the drying process and the long-term storage of your cheese. Add it to your white sauce when making mac n’ cheese. It will give you the perfect cheesy taste and cheese pull. If you’re using the microwave approach, it can still work, but, as mentioned, not with liquid cheeses like cottage or ricotta. The hotter you get these cheeses, the more they just curdle and boil, and they may never become fully crisp. Related ArticlesBake the cheese for 8-12 hours. Just pop the pan in the oven and wait. The cheese will slow-dry over several hours, so leave the oven to do its work. It should take 8-12 hours for the cheese to dry out. [18] X Research source Take it out when it looks crunchy and slightly brown. However, if you’re using soft cheese varieties like feta or brie, you may still be able to powder them using the microwave method as long as you shred them first. Product Recommendations

If you don't have a cheese grater, then slice up the cheese into tiny cubes no more than about 1⁄ 2 in (1.3 cm) on any side. [2] X Research source It only has about 35 calories per serving so you can use it in cooking or making popcorn, or whatever you deem needs some cheese flavor in it! Through this article I am going to share with you how to easily and successfully dry and powder your own cheese at the comfort of your own home. How to make powdered cheese at home? As you might already know, dehydrated foods will last longer on the shelf, which is what makes dehydrators so appealing to survivalists, farmers, and bargain hunters.It can last for several months if stored inside an airtight container in a cool and dry place, and for even longer if it is vacuum sealed. How to use your dehydrated cheese? If you don't have a cheese grater, then slice up the cheese into tiny cubes no more than about 1⁄ 2 in (1.3 cm) on any side. [15] X Research source Sprinkle it on top of your casserole before putting it in the oven. It will make the best crunchy and tasty surface. Knorr Pro Cream Soup Base Mix is made with roux and creamer to help you deliver a rich, creamy base in just 5 minutes, which is versatile for extension into a wide variety of soups, or as a base sauce for pies, sauces or casseroles. The best way to make powdered cheese is to use a food dehydrator and then a food processor to create the desired texture. If you don’t have a food dehydrator, you can also use the microwave method by spreading a layer of cheese on a plate, microwaving it, and letting it cool before processing.

Allow your dehydrated cheese cubes to fully cool before you move them to a glass jar with a tightly sealable lid or a mason jar. Manufactured powdered cheese will last years on the shelf; however, because you’ve made this batch yourself, be more cautious and wary of signs of it going bad. The Microwave MethodMost types of cheeses like Cheddar, swiss, parmesan, brie, burrata, feta, and goat cheese work well with the food dehydrator. However, soft cheeses like ricotta and cottage cheese aren’t suitable for the oven or the microwave. You can either use a food dehydrator or a microwave to make powdered cheese, but either way, you will need a food processor or a blender with a process set. Using a regular blender might re-liquify your cheese, especially if you end up opting for the microwave method.

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