{"id":58362,"date":"2024-02-05T10:58:43","date_gmt":"2024-02-05T10:58:43","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58362"},"modified":"2024-02-05T10:58:46","modified_gmt":"2024-02-05T10:58:46","slug":"cheese-powder-substitutes","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/","title":{"rendered":"Cheese Powder Substitutes"},"content":{"rendered":"\n<p><strong>Cheese powder<\/strong> is used to add cheesy flavor to dishes like macaroni and cheese, popcorn, potatoes, sauces, dressings, and more.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/Cheese-Powder-Substitutes.jpeg\" alt=\"Cheese Powder Substitutes\" class=\"wp-image-58748\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/Cheese-Powder-Substitutes.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/01\/Cheese-Powder-Substitutes-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>But what if you don't have cheese powder on hand or want an alternative? Thankfully, there are several options you can use instead.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Recreating_the_Cheesy_White_Cheddar_Flavor\" title=\"Recreating the Cheesy White Cheddar Flavor\">Recreating the Cheesy White Cheddar Flavor<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Cheese_Replacements_from_Your_Pantry\" title=\"Cheese Replacements from Your Pantry\">Cheese Replacements from Your Pantry<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Mac_and_Cheese_Packets\" title=\"Mac and Cheese Packets\">Mac and Cheese Packets<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Nutritional_Yeast\" title=\"Nutritional Yeast\">Nutritional Yeast<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Grated_Parmesan\" title=\"Grated Parmesan\">Grated Parmesan<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Butter_Powder\" title=\"Butter Powder\">Butter Powder<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Low-Carb_Cheese_Crisps\" title=\"Low-Carb Cheese Crisps\">Low-Carb Cheese Crisps<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Producing_Your_Own_Cheese_Powder\" title=\"Producing Your Own Cheese Powder\">Producing Your Own Cheese Powder<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Dehydrate_Shredded_Cheese\" title=\"Dehydrate Shredded Cheese\">Dehydrate Shredded Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Boil_Down_Grated_Cheese\" title=\"Boil Down Grated Cheese\">Boil Down Grated Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Microwave_Finely_Shredded_Cheese\" title=\"Microwave Finely Shredded Cheese\">Microwave Finely Shredded Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#What_cheese_varieties_work_best_for_powdering\" title=\"What cheese varieties work best for powdering?\">What cheese varieties work best for powdering?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Should_I_use_raw_or_pasteurized_milk_cheeses\" title=\"Should I use raw or pasteurized milk cheeses?\">Should I use raw or pasteurized milk cheeses?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#What_consistency_should_finished_cheese_powder_have\" title=\"What consistency should finished cheese powder have?\">What consistency should finished cheese powder have?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#How_should_I_store_DIY_cheese_powder\" title=\"How should I store DIY cheese powder?\">How should I store DIY cheese powder?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Can_I_use_other_dairy_products_like_powdered_buttermilk_or_butter\" title=\"Can I use other dairy products like powdered buttermilk or butter?\">Can I use other dairy products like powdered buttermilk or butter?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#What_about_anti-caking_agents\" title=\"What about anti-caking agents?\">What about anti-caking agents?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-19\" href=\"https:\/\/aglassandahalffullproductions.com\/cheese-powder-substitutes\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Recreating_the_Cheesy_White_Cheddar_Flavor\"><\/span>Recreating the Cheesy White Cheddar Flavor<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>If you're trying to recreate the creamy <a href=\"https:\/\/aglassandahalffullproductions.com\/white-cheddar-vs-yellow-cheddar\/\">white cheddar<\/a> flavor of a brand like <strong>Annie's<\/strong>, you have a few good options. <strong>King Arthur Baking's white cheddar cheese powder<\/strong> is very popular and tastes quite similar. There's also a less expensive store-bought white cheddar powder that works well for mac and cheese or popcorn when combined with <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">butter<\/a> and milk.<\/p>\n\n\n\n<p>You can also make your own white <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-velveeta\/\">cheese sauce<\/a> by melting <strong>white cheddar<\/strong> into a creamy <strong>b\u00e9chamel sauce<\/strong> made from butter, flour, and milk. Adding <strong>white American cheese<\/strong> gives even more of that smooth, melty texture thanks to its emulsifying salts. And a bit of <strong>mozzarella<\/strong> makes things extra gooey.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> For a specific white cheddar flavor, try King Arthur's powder, store-bought powders, melting white cheddar into b\u00e9chamel, or adding <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-white-american-cheese\/\">white American cheese<\/a>.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cheese_Replacements_from_Your_Pantry\"><\/span>Cheese Replacements from Your Pantry<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Don't have any cheese powders or blocks of cheddar on hand? No problem! You likely have some suitable substitutes already in your pantry.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Mac_and_Cheese_Packets\"><\/span>Mac and Cheese Packets<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The powdered <strong>cheese packets<\/strong> that come in boxes of Kraft or other <strong>macaroni and cheese mixes<\/strong> make an easy substitution. They provide that bright yellow, cheesy flavor in the right quantity. The only downside is they also contain starch and emulsifiers that could make popcorn or other foods gummy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nutritional_Yeast\"><\/span>Nutritional Yeast<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Nutritional yeast flakes<\/strong> lend a savory, cheesy umami flavor. Their taste works well sprinkled on popcorn or combined with ingredients like Parmesan. Just avoid using too much yeast, as it can create a strong flavor. Powdering the flakes first helps them incorporate better too.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Grated_Parmesan\"><\/span>Grated Parmesan<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><strong>Grated Parmesan cheese<\/strong> or other hard <a href=\"https:\/\/aglassandahalffullproductions.com\/amul-cheese-vs-mozzarella-cheese\/\">Italian cheese<\/a> can mimic some of that salty, sharp cheddar taste. Mix it with nutritional yeast flakes to round out the flavor.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Butter_Powder\"><\/span>Butter Powder<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Buttery <strong>butter powders<\/strong> make a good base flavor, while additions like <strong>brewer's yeast<\/strong> or Parmesan fill in for the cheesy notes. The butter adds richness and combines well with the other ingredients.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Low-Carb_Cheese_Crisps\"><\/span>Low-Carb Cheese Crisps<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Crunchy <strong>low-carb cheese crisps<\/strong> like Whisps provide bold <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">cheese flavor<\/a> when powdered in a blender or food processor. Different varieties like cheddar and Parmesan allow customization too.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Raid your pantry for cheese packets, nutritional yeast, Parmesan, butter powder, and low-carb crisps when you lack cheese powder.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Producing_Your_Own_Cheese_Powder\"><\/span>Producing Your Own Cheese Powder<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>You can also make DIY cheese powder at home through dehydration. Here are some methods to try:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Dehydrate_Shredded_Cheese\"><\/span>Dehydrate Shredded Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>The simplest route is shredding blocks of <strong>cheddar, Parmesan, Swiss, or other favorite cheese<\/strong> then dehydrating the shreds. Spread them thinly on dehydrator trays or baking sheets and dry at 115\u00b0 F until completely desiccated. Then blitz the crispy shreds into powder using a blender or spice grinder. Store in an airtight container.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Boil_Down_Grated_Cheese\"><\/span>Boil Down Grated Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Grate softer cheeses like <strong>mozzarella or Monterey Jack<\/strong>, then gently boil the shreds in milk or water to drive off moisture. Drain in a cheesecloth-lined strainer and press out more liquid. Transfer the moist shreds onto <a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-paper-alternatives\/\">parchment paper<\/a> and continue drying in an oven on the lowest setting with the door propped open. Check frequently to avoid burning. Once dry, blend into powder.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Microwave_Finely_Shredded_Cheese\"><\/span>Microwave Finely Shredded Cheese<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>For fast DIY powder, use a <strong>fine Microplane grater<\/strong> to shred <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-colby-jack\/\">semi-soft cheeses<\/a> like <strong>cheddar, Havarti, or Swiss<\/strong>. Spread the wispy shreds in a thin layer on a microwave-safe plate. Microwave in 30-second intervals, stirring after each, until completely dehydrated. Let cool fully before powdering in a small blender or spice grinder.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p><strong>Key Takeaway:<\/strong> Air-dry, boil, or microwave your favorite grated\/shredded cheeses to create homemade versions of powdered cheese.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_cheese_varieties_work_best_for_powdering\"><\/span>What cheese varieties work best for powdering?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Harder cheeses like Parmesan and cheddar powderize nicely. Very <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-brie\/\">soft cheeses<\/a> may melt before fully drying. Aim for firmer textures.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Should_I_use_raw_or_pasteurized_milk_cheeses\"><\/span>Should I use raw or pasteurized milk cheeses?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Since powders receive extended heating\/drying, <a href=\"https:\/\/aglassandahalffullproductions.com\/grand-cru-cheese-vs-gruyere\/\">raw milk cheeses<\/a> pose no safety risk once desiccated. Use your preferred variety.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_consistency_should_finished_cheese_powder_have\"><\/span>What consistency should finished cheese powder have?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Similar to cornstarch or flour. Too moist and it may clump. Overly dried and it loses flavor, so exercise care not to overdo it.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_should_I_store_DIY_cheese_powder\"><\/span>How should I store DIY cheese powder?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>In a sealed glass jar kept in the pantry, away from light, heat, and moisture. For maximum freshness, store in fridge or freezer.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_I_use_other_dairy_products_like_powdered_buttermilk_or_butter\"><\/span>Can I use other dairy products like powdered buttermilk or butter?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes, options like butter powder, buttermilk powder, and dry milk solids make useful additions or substitutions.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_about_anti-caking_agents\"><\/span>What about anti-caking agents?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>If clumping occurs, stir in a tiny amount of powdered cellulose, cornstarch, rice starch, or arrowroot using a ratio of 1 teaspoon per cup of powder.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>With a bit of creativity and experimentation, lack of <strong>cheese powder<\/strong> doesn't have to halt your cooking endeavors.<\/p>\n\n\n\n<p>Rely on handy pantry ingredients, whip up homemade powder, or use alternate forms of cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese powder is used to add cheesy flavor to dishes like macaroni and cheese, popcorn, potatoes, sauces, dressings, and more. But what if you don't have cheese powder on hand or want an alternative? Thankfully, there are several options you can use instead. Recreating the Cheesy White Cheddar Flavor If you're trying to recreate the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58748,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[385],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58362"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58362"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58362\/revisions"}],"predecessor-version":[{"id":58749,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58362\/revisions\/58749"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58748"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}