Set your food dehydrator below 140 °F (60 °C). Set your dehydrator to its lowest heat setting, which is usually 125–135 °F (52–57 °C). This is ideal for slow-drying the cheese. [3] X Research source

If you want to process cheese using this approach, you’ll need a food dehydrator, a cheese shredded, and a sharp knife. 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. It does require some experiments with trials and errors to determine the most suitable types of cheese for dehydration. This could be observed through the dehydration process and the end result.The shelf life of powdered cheese is around 10-15 years when sealed and 12 months when opened if you buy the manufactured kind. If you make your own powdered cheese, its shelf life can vary anywhere from a few months to a couple of years, depending on how you made it. If you are using a softer cheese variety, like cottage or burrata, you may want to add some wax paper to the tray you’re using and spread it out in the thinnest layer possible. Big dollops of cottage cheese will take hours to dry out. 3. Let Dry for Several Hours

Once its water content is visibly less, remove the salt on the cheese surface using a paper towel, as well as the excess moisture on the surface, then place it in the fridge for 5 to 7 days to enhance its flavors and distribute its moisture content.I prefer to grind the dehydrated cheese and make myself a tasty cheese powder. I use it on its own or add chives, parsley, and Himalayan salt to make a cheese spice mix. Break the cheese into pieces or grind it into powder. If you'd like to make powdered cheese for a topping, then this is very easy. Break the cheese into smaller pieces and load it into a food processor. Then pulse the processor until the cheese breaks down into a powder. Add 1/4 tsp (4 g) of cornstarch and grind the powder one more time. [13] X Research source You can find powdered cheeses in multiple flavors. A few of them include cheddar, parmesan, Romano, asiago, provolone, cream cheese, and more. You would be surprised just how many options are out there.

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? We invite you to review our question and answer section for some additional details. Is Powdered Cheese Really Cheese? 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.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! 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.

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.This stuff is delicious and the best part is there are no artificial flavors and no MSG in this handy bottle. 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. However, if you opt for the microwave method I previously explained, your cheese likely won’t last as long. The food has been melted rather than dehydrated, meaning it should last as long as regular melted cheese would. How To Know When Powdered Cheese Has Gone Bad