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Cheese, Glorious Cheese: 4 Ways to Use Powdered Cheese

Buying powdered cheese in bulk and preparing your own mixes is an economical way the family can save money. Here a few recipes that my family loves.

Many commercial foods use powdered cheeses, powdered butter, and powdered milk as ingredients for their products.

Buying in bulk can save a person 75% of the cost, not to mention have enough left over for a rainy day.

Powdered cheese is a long term storage supplies that can be used as a flavor intensifier or added to other ingredients to create a rich and delicious cheese sauce.

Cheddar Cheese powder is made from natural cheese (which consists of cheese, disodium phosphate and salt) that has been dehydrated down for the normal moisture level of cheese – 45% moisture – to 5% moisture. This means that it is a third stronger than regular cheese.

Keep in mind that the amount of cheese varies with the recipe. If your recipe calls for 12 ounces of cheese, you would use 8 ounces of powder. If your recipe calls for 16 ounces of cheese, you would use about 11 ounces of the powder.

Making the mixes is as easy as shaking them together. Once it is mixed, store the mix in an airtight container or seal it up in a Mylar bag for later use.

Zesty Cheese Shake

-add this to your popcorn, veggie dishes or when making crackers

  • 1/4 cup cheddar cheese powder, plus 1 tablespoon
  • 1/4 tsp. onion powder
  • 1/4 tsp. mustard powder
  • 1/4 tsp. cayenne pepper

Cheesy Sauce

this is a great, all around cheese sauce to use in pastas, rice and veggies

  • 1 c. dry milk, prepared
  • 6 tbls. cheddar cheese powder
  • 1⁄4 c. butter powder
  • 1 1⁄2 tsp. dried garlic
  • 1⁄2 tsp. onion powder
  • 1⁄2 tsp. white pepper

Cheese Ball

  • 1 (8 ounce) packages cream cheese, softened
  • 1/4 c. butter
  • 2 tsp. cheese powder
  • 1 tsp. chopped dehydrated onions
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1/4 c. chopped pecans
  1.  Mix all ingredients in a large bowl and stir until all ingredients are well mixed.
  2. Form mixture into a large ball or log and roll in nuts.
  3. Refrigerate 1-2 hours before serving.

Cheese Crackers

This recipe is from my cookbook and a favorite in my house.

  • ¼ cup (½ stick) butter, at room temperature
  • 1¾ cups shredded Cheddar cheese
  • ½ teaspoon sea salt, plus a bit more to sprinkle on top
  • ¾ cup all-purpose flour, plus more for dusting
  • 2 tablespoons milk

Tip: Add extra seasonings for different cracker flavors. Red pepper flakes, taco seasoning, or ranch dressing mix will add flair to this recipe.
1. In a bowl, cream the butter, cheese, and salt together until completely blended. Add the flour and mix until the dough is soft and crumbly. Add 1 tablespoon of milk at a time until the dough comes together.
2. Refrigerate the dough, covered, for 1 hour.
3. Preheat the oven to 350°F.
4. On a floured surface, roll the chilled dough to a thickness of about ⅛ inch. Divide in half. On a piece of parchment paper, roll half of the dough into a very thin rectangle 12 x 9 rectangle. Cut into 1-inch squares, using a pizza cutter; arrange on parchment paper and lift the sheet of parchment onto a baking sheet. Repeat with the other half of the dough.
Using a fork or toothpick, poke holes in the center of each cracker and sprinkle with salt.
6. Bake for 10 for 15 minutes, or until the crackers are puffed up and beginning to brown on the edges. Transfer the crackers to a wire rack or plate to cool. When completely cool, store in an airtight container.

Buying powdered cheese in bulk and preparing your own mixes is an economical way the family can save money. Purchase your powdered cheeses and start practicing with recipes so you can begin incorporating it into your food supply.

This article was originally published at Ready Nutrition™ on June 10th, 2009