How to Make Cheddar Powder for Homemade Sourdough Crackers

Craving crunchy sourdough crackers with a bright cheddar kick? Making your own cheddar powder for homemade sourdough crackers gives you control over flavor, salt, and intensity—and you can make just what you need. In this guide you'll learn how to make cheddar powder for homemade sourdough crackers, step by step, with simple tools and a few tips to keep the powder shelf-stable. You'll also see how to fold it into cracker dough and store leftovers for future batches.

What You'll Need for Cheddar Powder and Crackers

Gather everything before you start to keep the process quick. For the cheddar powder you need:

• 1 cup aged cheddar, finely grated (about 100–120 g)
• 1/2 tsp fine sea salt
• Optional: 1/4 tsp smoked paprika or 1/8 tsp mustard powder for depth

Tools:

• Box grater or food processor
• Baking sheet and parchment
• Oven or low-temp dehydrator
• Spice grinder or high-speed blender

Tip: aged cheddar dries faster and yields richer flavor than mild cheddar. Use the grater on the finest side for faster, even drying.

Preparing Your Ingredients (Drying & Dehydrating)

Drying the cheese is the key step. You want moisture gone, but not browned.

1. Spread the finely grated cheddar in a single layer on a parchment-lined baking sheet.
2. Preheat your oven to 170°F (75°C) or use the lowest setting. Place the tray in the oven.
3. Dry for 2–3 hours, stirring every 20–30 minutes so shreds separate.

Alternative: use a dehydrator at 135°F (57°C) for 3–4 hours.

Warning: Do not let the cheese brown—that creates bitter notes. If you see browning, lower the temperature immediately. The dried cheese should be crisp and brittle when done.

Step-by-Step Instructions to Make Cheddar Powder

Once the cheese is fully dry, turn it into powder.

1. Break the dried cheddar into pieces and add to a spice grinder or high-speed blender.
2. Add 1/2 tsp sea salt and optional 1/4 tsp smoked paprika.
3. Pulse in short bursts until you get a fine, sand-like powder—about 30–60 seconds.
4. Sift through a fine-mesh sieve to remove any larger bits. Re-grind leftovers.

How to use it in your sourdough cracker dough:

• For every 2 cups (250 g) flour, add 2–3 tablespoons cheddar powder.
• Mix into dry ingredients so flavor distributes evenly.
• Follow your cracker dough recipe, then roll thin and bake until golden.

Pro tip: if your powder feels slightly clumpy, give it a quick pulse before measuring—moisture from air can clump fine powders.

Serving, Storage, and Troubleshooting

Store cheddar powder like spices:

• Keep in an airtight jar in a cool, dark place for up to 2 months.
• For longer storage, freeze in a sealed container for 3–4 months. Thaw at room temperature.

Troubleshooting:

• If powder tastes weak, use a more aged cheddar or increase the powder to 4 tablespoons per 2 cups flour.
• If powder turns oily, it wasn’t fully dried—return to low heat until crisp.
• Too salty? Cut amount by half and mix with powdered milk or cornstarch to stretch the flavor.

Serving ideas:

• Sprinkle on crackers right after baking for a fresh burst.
• Stir into compound butter for a savory spread.
• Mix with herbs for a savory dust on popcorn.

You've just learned how to make cheddar powder for homemade sourdough crackers, from drying to blending and storing. It’s a small technique that gives big flavor control and makes your crackers uniquely yours. Pin this guide for your next snack-making session and save it for gift-batch ideas. Which cracker flavor will you try first—smoky paprika, herbed, or classic cheddar? Ready to make this happen? Let's do it!