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What to do with cheese powder

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I bought some cheese powder off the internet. This is a commercially available product designed to make it easy for a restaurant to produce a cheese sauce. Yes the major ingredient is cheddar cheese.

I bought it primarily to make cheese popcorn. My grand daughter liked the cheese popcorn out of one of those holiday tins. I figured I could do better than that. It did come out very well, but I bought a pound of this stuff.

Any suggestions on what I could do with it?

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  1. I have, what is probably a very obvious answer to a silly question, lol, what is the best way to make cheese popcorn? Just sprinkle the cheese on the popcorn when it is still warm? Or, is there another way? Will most of it adhere well? And is white cheese powder available?

    4 Replies
    1. re: crafteeidea

      Yeah pretty much. This particular product doesn't have much salt so I add salt to the popcorn, too. I shake it in the container. And to think I haven't spent a day in culinary school.

      Before I got this powder, my first attempt was to take the package from the mac & cheese box. It was extremely salty. It worked but it was cheese like product.

      1. re: crafteeidea

        I did find some white cheese powder on ebay but it is a different seller than I bought from.

        http://cgi.ebay.com/Land-o-Lakes-Ched...

        1. re: crafteeidea

          I realize you never got an answer to your August question. The popcorn must be moistened in order for the cheese powder to adhere. It doesn't HAVE to be oil or butter, though. One of those butter-flavored sprays, or just some warm water in a mister bottle, will do.

          King Arthur Flour's cheese powder is white cheddar, and has a more authentic cheese taste (and ingredient list) than the orange powder, but that's by virtue of more fat and salt than the orange stuff.

          1. re: greygarious

            I like King Arthur Flour's white cheese powder too. It's real tasty! I often sprinkle fresh grated parmesan on popcorn as well.

        2. As a garnish to Mac N Cheese? Or a hot meatball sub sandwich?

          1 Reply
          1. re: ipsedixit

            I use the cheddar powder from Barry Farm's website to make cheese sauce for vegetables and as part of the cheese in my mac&cheese. A little bit of it adds just a little of the blue box taste which I admit to liking. Once upon a time I used to buy the packaged stuff and add more pasta, milk, and real cheese, so this just comes at it frmo the other direction. Good for potatoes au gratin, salad dressing, mixed with sour cream for baked potato, and whisked into eggs before scrambling.

          2. I'm betting it can be the principal ingredient in Mac and Cheese--isn't that what Kraft skinny blue box uses?

            1. Oh, the options for carbs with cheese powder are endless!

              Cheese crackers, cheese sticks, cheese puffs, cheese bread.... do I need to go on? The recipes using cheese powder on the kingarthurflour.com website are very good. They sell a high quality cheddar powder so they have been tested well with something similar to what you already own.

              Enjoy!

              3 Replies
              1. re: smtucker

                Thanks didn't know about the recipes on their website.

                1. re: smtucker

                  Oh wow. One of those recipes talked about a green chili-cheese butter. King arthur was suggesting real cheddar cheese but I don't see why you couldn't make a green chili-cheese butter using cheese powder, green chilis and tobasco sauce.

                  Doesn't that sound great?

                  1. re: Hank Hanover

                    I'm thinking that sauce with chilies would be great on a steak sandwich. It'd be good also mixed into partially cooked rice then put into a casserole dish and finished in the oven. What about mixing the powder into a biscuit mix for cheese biscuits or scrambled into eggs? I think adding it to a hollandaise, sans lemon juice, but hey, why not add the chiles to this also? It'd be great over poached eggs.....

                2. Perhaps homemade potato chips, or mixed into creamy mashed potatoes for twice bakes.
                  Dusting for soft pretzels.

                  1. Not all cheese powders are created equal! If you're into trying to limit the copious amounts of fat common to the American diet (I am), the cheese powder I use contains 49 calories per 1/4 cup and only 1 gram of fat. That's pretty amazing when compared to the competition.

                    I mix my cheese powder with fat free sour cream (some fat free sour creams can taste pretty funky, but I find WalMart's Great Value acceptable) for a cheese spread that's really good on a toasted English muffin, or in a sandwich, or on a baked potato, or over steamed veggies. The possibilities are only limited by your imagination, but I wouldn't recommend it on chocolate ice cream. On the other hand, who knows? It's also good on hot dogs and Philly cheese steak sandwiches. You control just how cheesy it is by how much powder you use. Initially, I tended to "over-chees" it.

                    As others have mentioned, it also makes a good cheese sauce for mac and cheese by just adding to taste to a bechamel. I also buy mine by the pound and keep half of it in a jar near my cooktop and the other half on reserve (tightly sealed jar) in the freezer. It's good stuff, Maynard!

                    9 Replies
                    1. re: Caroline1

                      That is interesting with the sour cream. U would just be making a dip. Of course, you could always add some heat to it for queso.

                      1. re: Hank Hanover

                        Haven't tried heating it. On the other hand, cheesy stroganoff? hmmmm...

                      2. re: Caroline1

                        Considering its original purpose which is to make a quick, decent tasting cheese sauce, Anything that cheese sauce would work on, this stuff would work.

                        I suspect there are very few restaurants where u can get broccoli and cheese sauce that u aren't getting this stuff. It is good.

                        1. re: Hank Hanover

                          Oh! That's one thing I forgot to mention. I make cauliflower soup and broccoli soup by steaming them, then putting them in the blender with some chicken stock and turning them into a puree. I love adding cheese powder to both of them. Much better than soup form a restaurant or a can!

                          1. re: Caroline1

                            Just curious. Why don't u cook the broccoli and cauliflower in the chicken stock and when the veggies are soft, use a stick blender to puree them then add the cheese sauce?

                            1. re: Hank Hanover

                              Because steaming, as opposed to boiling them in any liquid, preserves their color and results in much better flavor. I prefer milky white cauliflower and vibrantly green broccoli! But I have tried it that way. Besides a poorer quality color and flavor, in both cases it intensified the saltiness even though I didn't add more salt.

                        2. re: Caroline1

                          Caroline, what brand of cheese powder do you buy?

                          1. re: Essbee

                            I buy mine here:
                            http://www.barryfarm.com/nutri_info/m...

                            The cheese powder itself is only $4.19 a pound, but the shipping was over $7.00! Still, when you can't buy it locally...

                            1. re: Caroline1

                              Thanks Caroline. I never realized what a difference in calories they have?!

                        3. I would put some in a sprinkle jar (a spice jar with one of those plastic pieces with holes in it) and add your favorite seasonings and mix it up, sprinkle into pasta salad, or on Mac n cheese. I took the packets of cheese powder leftover from overcooked Mac n cheese and mixed it with chili powder and sprinkle it over popcorn. Also, use it to season white sauce next time you make homemade Mac n cheese.

                          1. There was a Noodles Romanoff that we made years ago (package mix) that you can't find anymore. You might see if this works. The link below - scroll down a little for the recipe.

                            http://www.bettycrocker.com/community...

                            1. i'd mix it into beaten eggs with a little cream cheese and milk, then scramble or make an omelette with onions, green chiles or scallions, tomatoes and garlic. maybe some fresh herbs too.

                              or

                              mix with seasoned panko crumbs and use to coat chicken.

                              1 Reply
                              1. re: Emme

                                Ixnay on the chicken coating - it will burn badly.

                              2. I love cheese poweder, you can sprinkle it on top of pasta or veggies, make cheese sauce or a cheese dip, on chicken or on potatoes, rice etc.

                                1. Hi Hank -- Could you tell me where you bought your cheese powder online? I have been looking for the stuff that comes in the Kraft mac and cheese boxes, as we love it over popcorn...but I can't seem to find it in bulk.

                                  Thanks in advance for the recommendation!

                                  polegirl2007@hotmail.com

                                  4 Replies
                                  1. re: newschik

                                    Sure, I got it off ebay from Barry Farms. It is kind of expensive with shipping but a pound lasts forever. http://cgi.ebay.com/Cheddar-Cheese-Po...

                                    1. re: Hank Hanover

                                      I saw it last week in the supermarket (Market Basket, Wlmington MA), in the gourmet cheese section, in a bag. I believe it was labeled popcorn cheese but did not look closely or note the brand name. It was orange. King Arthur Flour sells a white powdered cheddar, which is excellent.

                                      You can order orange cheese powder directly from www.barryfarm.com. I don't know if the cost varies. But a caveat - I ordered from their website a couple of years ago, then not again until mid-September. I got a confirming e-mail, but when 10 days passed and I hadn't received the parcel, I e-mailed to ask when it was sent and whether by USPS or UPS. No response, so I tried calling and couldn't reach a live human. Yesterday I e-mailed again to tell them that if the order hasn't arrived or I haven't heart from them by the end of this week, I will complain to the Better Business Bureau. It's 24 days since my online order.

                                      1. re: greygarious

                                        With ebay and paypal there are consequences. Although I haven't had any problems with these people. I have bought several things from them on ebay.

                                        1. re: Hank Hanover

                                          Just a follow-up to report that after threatening to go to the BBB, I did get an apology e-mail (sans explanation) which said the parcel was on its way, and it arrived yesterday, although one of the 21 things I ordered was missing. I e-mailed to notify them of the omission - hope they send it promptly. As a courtesy, I order directly when that's an option, to save the seller the eBay or Paypal charges, but am rethinking that!

                                  2. I make my own cheese powder to avoid the trans fats that I have found to be a major ingredient in commercial powders. I haven't found any that does not list "partially hydrogenated" oil as one of it's major ingredients.

                                    4 Replies
                                    1. re: nofatjb

                                      The cheese powder from King Arthur Flour doesn't.

                                      Ingredients: Vermont cheddar cheese [cheddar cheese (cultured milk, salt, enzymes), whey, dry buttermilk, salt, disodium phosphate]

                                      But we all want to know. How do you make cheese powder at home?

                                      1. re: nofatjb

                                        I just bought organic cheese powder from Frontier. Wanted to make whole wheat mac and cheese for kids, which is hard to find. Wondering what best proportions would be for a home-made version of the dry mix in a box. Should I put flour in it? How much? Wanting to skip the bechamel step.

                                        1. re: kjellzer

                                          Without knowing what's in your cheese powder or how close it is to the "real" cheese powder from Kraft, I'd say just follow the instructions on the Kraft box. Their boxes contain about six ounces of pasta and an ounce of cheese powder by weight, typically. You shouldn't need to add any flour. Basically boil and drain the pasta, add 1/4 cup each of butter and milk and the powder, stir and eat. Note that 1 oz of the powder by weight is a little more than 1/4 cup by volume.

                                          You could amp up the cheesiness by adding in some shredded cheddar or American cheese if you can find one you like.

                                          1. re: kjellzer

                                            With my cheese powder, I use 1/4 cup powder, 1/2 cup milk 1 tbl of butter and 2 teaspoons of corn starch. Bring it to a boil while stirring or whisking constantly.

                                        2. my MIL gave me a quart sized bag of cheese powder, you know, the kind that is used in that blue box macaroni and cheese stuff. I kept it in the pantry forever then tossed it as it wasn't labeled with the ingredients in the powder and I didn't know what to do with it nor did I care to use it.

                                          3 Replies
                                          1. re: iL Divo

                                            The stuff I have is all cheese and is quite expensive. To tell you the truth, I bought it to be able to make cheese popcorn. My grand daughter likes the stuff you get out of those tins at Christmas time. The stuff that's been around for 6 months before you ever buy the can.

                                            I wanted to be able to make it fresh.

                                            1. re: Hank Hanover

                                              Sounds yummy. Do you do anything to make it stick or just dust the popcorn?

                                              1. re: kjellzer

                                                I pop the corn in oil so as soon as I have it popped and in a big tin (I saved the tins from the 6 month old popcorn I used to buy), I start sprinkling with cheese powder and shaking the closed tin. You need to leave some room in the tin so that the popcorn is well shaken. Once I have enough cheese, I add a little salt.

                                                Anyway, the residual oil on the popcorn is what helps the powder to stick.

                                          2. Since others are asking about what cheese powder they use, I figured I'd chime in. I get mine from Cabot Cheese (like King Arthur, a Vermont based company) because a lot of my family lives in VT, so when we're visiting we see it in all the stores up there. It's great sprinkled on popcorn...I've never tried it any other way. Though, I may try mixing it with some other ingredients to make my own popcorn seasoning...I'm planning to do little kits with popcorn kernels, brown paper bags and a savory and a sweet popcorn seasoning for gifts for Christmas this year! Here's a link to the Cabot Cheddar Shake: http://www.cabotcheese.coop/pages/our...

                                            1 Reply
                                            1. re: anitsirk

                                              I found Cabot's Cheddar Shake in my supermarket, on a shelf above the specialty cheeses. $3.99 for 8 oz. I believe it is identical to the King Arthur product. Sameoff-white color, same ingredients. I don't have the KA at present. CCS is 25 calories per 2 tsp, 1.5 fat grams, 5mg cholesterol, 240mg sodium. I've come to prefer it to Barry Farms' orange cheese powder, which is less caloric but has a saltier, more acidic taste.

                                            2. I've used it as an accompaniment to and as a substitute for flour in batters for dipping various items such as a homemade version of the Cheese Frenchee once served by the now defunct King's Food Host, fried fish and fish sandwiches, and fried chicken strips with pretty tasty results.

                                              1. We use cheese powder to make cheese bread in our bread machine. Cheese bread makes great toast for breakfast or snacks.

                                                1. Linking up the Blue Heaven cheese powder discussion,
                                                  http://chowhound.chow.com/topics/910645

                                                  It's a new product from the folks at Rogue Creamery. I liked it best sprinkled on buttered corn on the cob.