How To Make Powdered Cheese Food

CHEDDAR CHEESE POWDER MAC AND CHEESE

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.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

HOMEMADE CHEETOS

Steps:

• ​A Seattle Food Geek Recipe for Making Your Own Beecher's Flagship Cheetos.
• Working time: 40 minutes.
• Total kitchen time: 40 minutes.
• Special equipment: coffee grinder, food processor, cookie press with 1/2 circular die, pastry bag with 1/2 round tip, or cookie gun.
• For the powdered cheese:.
• 1. Preheat your oven to 170°F, or its lowest setting above that.
• 2. Grind the tapioca pearls in a coffee grinder for 1 minute, or until they turn to a very fine powder. Set aside.
• 3. In a small saucepan, combine the water and grated cheese over medium heat, stirring constantly.
• 4. When the cheese is fully melted into a clump-free, runny sauce, transfer it to the bowl of your food processor. Add the powdered tapioca and blend on high until it forms thick granules, about 30 seconds. If your mixture doesn't form granules, but forms a dough instead, add 1 teaspoons additional tapioca and continue mixing.
• 5. Transfer the mixture to a nonstick or lined baking sheet and spread in a thin, even layer. Bake at 170°F for 45 minutes, or until the mixture is dry to the touch. Remove the baking sheet from the oven and allow the cheese powder to cool 10 minutes.
• 6. Add the cheese powder to the coffee grinder. Add 1/2 teaspoons salt and grind 1 minute, or until it turns to a very fine powder.
• For the Cheetos:.
• 1. In a large bowl, combine the cornmeal, milk, egg whites, and 1 teaspoons salt. Mix until combined and lump-free.
• 2. Add the cornmeal mixture to your cookie gun, and ensure that you can extrude it through the die. If the mixture is too dry, return it to the bowl and add 1 tablespoons milk. If the mixture is too wet to hold its shape, return it to the bowl and add 1 tablespoons of corn meal.
• 3. Add canola oil to a medium saucepan until it is about 2 deep. Heat to 350°F.
• 4. Line a baking sheet with paper towels. Spread the remaining powdered cheese on a second baking sheet.
• 5. Carefully squirt 4-6 pumps of the cornmeal mixture directly into the oil. Fry for 15 seconds, then flip and fry for an additional 15 seconds or until golden brown. Drain briefly on the paper towels, then toss immediately in the tray of cheese powder, rolling to coat. Transfer to a plate to cool. Repeat for remaining dough, ensuring that the oil temperature holds steady at 350°F.

DIY POWDERED CHEESE

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!

HOW TO MAKE POWDERED CHEESE

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.