Cheese Pops - Puffed Cheese
User Reviews
5
Cheese Pops - Puffed Cheese
Description
This recipe begins by cutting sliced or block cheddar cheese into small squares about 1 cm in size. The pieces are dried in a warm, dry environment for up to three days under a muslin or kitchen towel to become completely hard and dry. This drying step is crucial to ensure the cheese will puff during baking rather than melt.
Once dried, the cheese cubes are spread on a parchment-lined baking tray and baked at 200°C (400°F) for 4 to 5 minutes, during which they pop and puff similarly to popcorn. A second baking tray placed above the cheese helps to contain any pieces that might pop into the oven. The finished Cheese Pops offer a snack-like crunch with the rich flavor of sharp cheddar, with an option to vary the intensity by using mild or sharp cheddar.
This recipe yields about five portions, with approximately three grams of net carbs each. The Cheese Pops can be stored refrigerated for up to three weeks or frozen for up to three months. Adding seasonings like sea salt, garlic powder, or cheddar powder is optional for flavor variation. Patience is key to drying the cheese fully for the popping effect.
Ingredients
- 3.5 oz / 100g cheddar cheese mild, in a block, or pre-sliced
Instructions
- If you use sliced cheddar, cut it into 0.5 inch / 1 cm squares. If you are using a cheddar block, option to slice into squares or crumble it with your hands to the same size. Don't make the pieces any larger or they won't dry out.
- Cover the cheese with a muslin / kitchen towel to prevent it getting dusty and let it sit in a warm, dry place for up to 3 days. You want the cheese to be completely hard and dry and not rubbery.
- Heat the oven to 200 Celsius / 400 Fahrenheit. Scatter the cheese on a baking tray lined with parchment paper and bake for 4-5 minutes until the cheese pops. To prevent it from popping all over your oven, place a second baking tray closely above the tray.
Notes
- Ensure cheese pieces are small (around 1 cm) and completely dried for popping instead of melting.
- The drying process can take up to 3 days in a warm, dry place covered with a muslin or kitchen towel.
- Sharp cheddar yields a stronger flavor, while mild cheddar offers a more neutral taste.
- Store Cheese Pops in the fridge up to 3 weeks or freeze for up to 3 months.
- Optional seasonings include sea salt, garlic powder, and cheddar cheese powder for varied flavors.
- Use a second baking tray above to prevent cheese pops from scattering in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 20g | |
| Calories | 80kcal | 4% |
| Total Carbohydrates | 0.3g | 0% |
| Protein | 5g | 10% |
| Fat | 6.6g | 10% |
| Saturated Fat | 4.2g | 21% |
| Sugar | 0.1g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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