How To Make Powdered Cheese Recipes

Steps:

• 1. Slice hard cheeses into thin pieces. The thinner the slices, the faster the cheese will dehydrate. Try to make each cheese slice the same thickness so that all of the pieces dehydrate at the same speed.
• 2. Place single layers of cheese slices in a food dehydrator. Leave room between the pieces of cheese so that none of the pieces are touching each other. If you want to dehydrate soft cheese, such as cottage cheese or ricotta, line the food dehydrator with a piece of wax paper or plastic wrap. Spread a thin layer of the soft cheese on top of the wax paper or plastic wrap.
• 3. Dry the cheese in the food dehydrator, turning the cheese over every few hours. When you turn the cheese, blot up any grease with a paper towel. Dry the cheese in the dehydrator until it is fully dry. When the cheese is dry it will have a hard texture and a darkened color. Make sure the cheese is completely dry in all spots before taking it out of the dehydrator
• 4. Set the dehydrated cheese slices on a plate and allow them to cool to room temperature.
• 5. Place the dehydrated cheese pieces in a food processor and process into a fine powder.
• 6. Store the powdered cheese in an airtight and watertight package, away from light.

Steps:

• Spread the Cheddar in a thin, even layer on a microwave-safe plate lined with parchment. Microwave in 30-second intervals until the cheese has melted into a firm disc and the fat has rendered out, about 2 minutes.
• Allow the cheese disc to cool slightly, then peel from the parchment and place on a paper towel to cool completely. It will crisp as it cools.
• Once the cheese disc is completely cooled, break it into pieces. Pulse it in a food processor until finely and evenly ground, about 45 seconds. Add the cornstarch and pulse again just to incorporate.
• Store in an airtight container in the refrigerator for up to 3 weeks. Use to flavor popcorn, vegetables, noodles or anything else you would add cheese to!

Steps:

• Boil pasta as per directions on package to desired tenderness.
• Drain cooked pasta and return to pan.
• Warm the milk.
• Stir in cheese sauce powder, milk, and butter until melted and cheese is dissolved.