A dry form of cheese prepared by slurrying cheese in water to 35–45% solids and further processing into a powder form. Cheese powders are water soluble. They are used in instant soups, dry spaghetti sauce, dry sauces, and snack foods.
When regular cheese undergoes a process of dehydration, it becomes dry and powder like. Thin layers of cheese are sucked of all moisture and are then ground into a fine powder, a process similar to the making of milk powder.
While the texture of real cheese is not present in powder form, the cheesy flavour remains and makes this the perfect form of cheese to flavour popcorn and chips with, or even sprinkle over pasta. Cheddar, Parmesan and Gouda are by far the top favourite cheese powder favourites with Feta and Blue cheese coming in second. Be creative in the kitchen and open your family to a variety of interesting cheese flavour combos.
How to select:
1.The cheese powder should be selected on the basis of which cheese flavour is required in a recipe as different cheeses can be used to make different types of cheese powders. 2.The manufacturing and expiry dates are very important. Please read the label carefully before buying.
Culinary uses:
1.Cheese powder can be used to add cheese flavour into breads by adding the cheese powder while making the dough. Cheese powder can be added to pizza seasoning or any other seasonings to give it that extra cheesy kick. 3.Quickly add cheese powder to flavour popcorns once they are popped and hot. Just toss the hot popcorn with some cheese powder. 4.Cheese powder can also be hydrated by blending it with some milk, broth or water and then using it as a base to create white creamy sauces from.
