Yokmoni
Being an Infidel and
Homemade Cheetoz
Ingredients:
Cheese Curls:
- 4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1 cup (4 1/4 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons yellow cornmeal
- 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
Cheese Coating:
- 1 1/2 tablespoons Cheddar Cheese powder (preferably King Arthur Vermont White Cheddar Powder)
- 1/2 tablespoon Penzeys Brady Street Cheese Sprinkle
- 1/2 teaspoon buttermilk powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch
Instructions:
1. Alright, folks! Grab your stand mixer and let’s get that butter, salt, and garlic powder in there. Beat it at medium-low speed for about 12 minutes until it’s nice and fluffy.
2. Now, scrape down the sides of that bowl, and toss in the flour, cornmeal, and shredded Monterey Jack cheese. Mix it on low speed until you’ve got yourself a firm dough.
3. Shape that dough into a disc, wrap it up tight in some plastic wrap, and pop it in the fridge for about an hour. We want it nice and chilled!
4. Preheat your oven to 350°F and line up 2 baking sheets with parchment paper or Silpat liners. We’re ready to roll!
5. Once your dough is chilled, pinch off small pieces and roll them between your palms to form lumpy logs, about 2 inches long and 1 inch thick.
6. Place those logs on the prepared baking sheets, spacing them close together since they won’t puff up too much during baking.
7. Bake those beauties for 12-15 minutes until they’re no longer shiny and just starting to brown at the edges.
8. When they’re done, transfer them to a wire rack to cool completely.
Add the Coating:
9. In a spice grinder or mini food processor, blend together the cheese powder, cheese sprinkle, buttermilk powder, salt, and cornstarch for about 10-15 seconds until it’s all mixed up nicely.
10. Pour that coating into a large zip-top bag, add your cooled cheese curls, seal it up, and give it a gentle shake to coat them evenly.
Store your coated Cheetoz in an airtight container at room temperature for up to a week. Enjoy these cheesy snacks with your family and friends!
Ingredients:
Cheese Curls:
- 4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 teaspoon kosher salt
- 1/8 teaspoon garlic powder
- 1 cup (4 1/4 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons yellow cornmeal
- 4 ounces Monterey Jack cheese, finely shredded (about 1 cup)
Cheese Coating:
- 1 1/2 tablespoons Cheddar Cheese powder (preferably King Arthur Vermont White Cheddar Powder)
- 1/2 tablespoon Penzeys Brady Street Cheese Sprinkle
- 1/2 teaspoon buttermilk powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cornstarch
Instructions:
1. Alright, folks! Grab your stand mixer and let’s get that butter, salt, and garlic powder in there. Beat it at medium-low speed for about 12 minutes until it’s nice and fluffy.
2. Now, scrape down the sides of that bowl, and toss in the flour, cornmeal, and shredded Monterey Jack cheese. Mix it on low speed until you’ve got yourself a firm dough.
3. Shape that dough into a disc, wrap it up tight in some plastic wrap, and pop it in the fridge for about an hour. We want it nice and chilled!
4. Preheat your oven to 350°F and line up 2 baking sheets with parchment paper or Silpat liners. We’re ready to roll!
5. Once your dough is chilled, pinch off small pieces and roll them between your palms to form lumpy logs, about 2 inches long and 1 inch thick.
6. Place those logs on the prepared baking sheets, spacing them close together since they won’t puff up too much during baking.
7. Bake those beauties for 12-15 minutes until they’re no longer shiny and just starting to brown at the edges.
8. When they’re done, transfer them to a wire rack to cool completely.
Add the Coating:
9. In a spice grinder or mini food processor, blend together the cheese powder, cheese sprinkle, buttermilk powder, salt, and cornstarch for about 10-15 seconds until it’s all mixed up nicely.
10. Pour that coating into a large zip-top bag, add your cooled cheese curls, seal it up, and give it a gentle shake to coat them evenly.
Store your coated Cheetoz in an airtight container at room temperature for up to a week. Enjoy these cheesy snacks with your family and friends!