Cheese powder serves as a versatile seasoning for soups and sauces, providing a concentrated cheesy flavor without requiring fresh cheese. Store-bought cheese powder is convenient but making it at home is straightforward. The process involves dehydrating finely grated cheese at a low temperature of around 100 degrees Fahrenheit for 10-12 hours. Fully dehydrated cheese should be brittle and have a matte appearance, making it easy to store. Cheese powder is shelf stable, eliminating the need for refrigeration, and is more convenient than fresh cheese.
Commercial cheese powder is made by mixing fresh cheese into water and additives to create an emulsion, which is then dehydrated to remove all the moisture before it's ground into a fine powder and packaged.
To make cheese powder at home, spread a layer of finely grated cheese on a sheet pan and place it in a dehydrator on its lowest temperature (around 100 degrees Fahrenheit) for 10-12 hours.
Fully dehydrated cheese is brittle and snappable. When the cheese is fully dried, you should be able to pick up some of the shreds and snap them in half once cooled.
Cheese powder is shelf stable and doesn't need to be refrigerated, making it easier to transport and store than fresh cheese.
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