That’s why, I had to learn to make my own powdered cheese, because I don’t always have it ready at hand. So instead of having to buy powdered cheese every time, I thought about making my own. For so long, our kitchen only had powdered cheese that was Parmesan. You know, the white powdered cheese that you might sprinkle on pasta or pizza or whatever else. Dehydrators help with homesteading efforts, can prevent waste, and help you process foods like dried fruit, jerky, and powdered cheese from the comfort of your own home. You may also be interested in my article called How to Make Homemade Milk Powder | 3 Easy Methods. What Is the Shelf Life of Powdered Cheese? 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!

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. In the microwave or oven, you’ll be best served using any combination of the following hard cheeses: This stuff is delicious and the best part is there are no artificial flavors and no MSG in this handy bottle. 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.Most home cooks succeed in creating powdered cheese out of cheddar, swiss, and parmesan, as their hard texture facilitates the process. You should avoid attempting to powder brie, mozzarella, and cottage cheese unless you’re ready to do some extra work. Let sit and cool. Then, you’ll want to let the cheese cool once it’s completely dry. Don’t put it in the fridge or freezer, as doing so might expose it to excess moisture. Instead, put it on the counter. It should be completely cooled down before you move on. Otherwise, the process won’t work. 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?

Allowing the cheese to cool is an essential step in this process. When you’re too impatient and start processing the cheese right away, the condensation liquefies it, defeating the entire point of the process. Let the cheese cool down on the counter, not in the moist fridge or freezer, and wait patiently before continuing to the final step. 5. Process in the Food Processor Even though cheese powder is a good substitute for regular cheese, you still need to take note of the type of cheese used in the recipe. You don’t want to use powdered Swiss cheese in a recipe that requires cheddar cheese as it could ruin the taste of the dish. There are a few ways to make each of these steps easier on you, so I’ll break them down one by one. 1. Thinly Slice the Cheese If your dehydrator doesn’t have a sheet to absorb moisture, then line the tray with paper towels. The drying process creates a lot of grease and this could drip down onto lower layers in the dehydrator. If you’re still pressed on using some of the softer variations, even in the microwave, read below. Working With Soft CheesesAnd since cheese tends to lose most of its flavor and amazing texture when frozen for longer than 3 to 6 months, dehydrating it is a good alternative to extend its shelf life and retain its high quality and delicious taste for a long time. When making powdered cheese in a microwave, it’s best to avoid soft varieties like cottage or ricotta. These options can’t be dehydrated enough using a microwave to achieve a powder consistency. 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 cheddar powder that is yellow/orange in color just like cheddar cheese would be. You sprinkle it or use a spoon or scoop. 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

The first method, using the dehydrator, has the highest success and accuracy rate when making powdered cheese. However, given that not many home cooks have a dehydrator on hand, using a microwave is an acceptable substitution. Start by thinly slicing your hard cheese using a sharp knife and spreading the thin slices on a microwave-safe plate. It’s very affordable and comes in reasonable bottle size for sprinkling over things like pizza, pasta, and other items.Add it to your white sauce when making mac n’ cheese. It will give you the perfect cheesy taste and cheese pull. Some soft cheeses like brie, burrata, feta, and goat cheese may work if you can find a shredded or shaved version first; however, cheeses that are more liquidy, like ricotta and cottage, won’t work in the microwave. Arrange the cheese in a single layer on an oven-safe baking sheet. Spread the pieces of cheese out evenly and don’t overlap them. If pieces overlap, they won't dry out evenly. [17] X Research source 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 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.