Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
DIY Powdered Cheese
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 213 mg
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1/3 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 135
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 34 mg
- Sodium
- 213 mg
Ingredients
Directions
- 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!
