Cheesy, crunchy Cheetos are increasingly becoming popular with many families. Despite the popularity of this product, few people have attempted to prepare it at home. While homemade Cheetos may taste a little different from commercial ones, the truth is that they are tasty as well and even more fresh unlike the factory-made type.
Like most homemade foodstuffs, homemade Cheetos are relatively cheap and affordable. In addition, homemade Cheetos are convenient and practical for larger families.
How to Make Cheetos
For purposes of this discussion, it is important to note that there are several varieties of Cheetos flavors. These varieties are usually prepared using different techniques. Thus, this article will focus on the major techniques of production of homemade cheetos.
While the process of manufacturing Cheetos at home may vary depending on the recipe, the basic idea remains unchanged with most techniques.
The following is a detailed account of how common varieties of Cheetos are made at home:
Ingredients
Baked (puffy) Cheetos
Coating Ingredients include;
v 2.5 ml or half teaspoon of cornstarch
v 2.5 ml or half teaspoon of salt, to taste
v 2.5ml or half teaspoon of buttermilk powder
v 30 ml or 2 tablespoons of cheddar cheese powder
Chip ingredients
v 250 ml or one cup of Monterrey Jack cheese, preferably fine shredded
v 2.5 ml or half teaspoon salt
v 0.6 ml or 1/8 teaspoon of garlic powder
v 7.5 ml or one teaspoon of yellow cornmeal’
v 60 ml or 4 tablespoons of chilled unsalted butter, preferably cut it into 1 cm cubes
v 250 ml one cup of multipurpose flour
Low-carb Cheetos
Prepares 750 to 1000 ml (3 to 4 cups)
v Three egg yolks
v Three egg whites
v 30 to 60 ml or 2 to 4 tablespoons of cheese-flavored popcorn seasoning
v 85 g or 3 oz of creamed cheese, softened
v 0.6 ml or 1/8 teaspoon cream of tartar
Procedures:
- Baked Cheetos
a.) Mix the Butter, salt and garlic powder
Add the 3 ingredients in a bowl with a stand mixer then use a paddle attachment to beat them together at a low to medium speed of about one or two minutes. After combining the ingredients, scrape any seasonings or butter from the surface of the dish and back down into the heap of ingredients at the base using a spoon or a spatula.
b.) Add the other remaining chip ingredients
Here, add the flour, shredded cheese and cornmeal to the butter mixture and lower the speed of mixer. Stir it for sometime, or till rigid dough is formed.
c.) Chill the chip dough
Pack the chip dough into a disc and cover it with a plastic wrap. Wrapping the dough helps to keep it from coming into contact with air that may cause drying and crumbling. Place the dough in a refrigerator for about one hour.
d.) Preheat the Oven to about 180 degrees Celsius
Make two standard baking sheets by coating them with silicone baking sheets or parchment paper, depending on availability. Avoid using materials such as wax paper, aluminum foil, and nonstick cooking spray.
e.) Roll the dough
After a one-hour stay in the refrigerator, remove the dough and roll it into logs. To make logs, pinch small pieces of the dough and roll them gently into lumpy logs. Set these logs on the prepared baking sheets.
Note;
v The logs should be approximately 5 to 6.25 cm long and 0.6 to 1.25 cm wide.
v When laying the logs onto the baking sheets place them closely but do not let them to touch.
f.) Bake the Chips
After rolling, bake the dough for at least twelve minutes. After baking, the chips lose the shine and start to brown near the edges. Next, remove the chips and shift them to a cool wire rack. Let them cool to room temperature.
g.) Mix the coating ingredients
Add the cheese powder, cornstarch and buttermilk powder into a mini food processor. Beat the ingredients together for at least ten seconds, or until evenly mixed.
Note;
v A spice grinder can be used in place of a miniature food processor.
h.) Coat the Chips
Add the cheese coating to a large sealable plastic bag. Add the chilled chips, seal the bag, and shake slightly. If necessary, repeat the procedure until all the chips are well-coated.
i.) Serve
When ready, serve the chips or store them in an airtight container at room temperature for afterward serving.
Note:
v Do not store for more than one week
- Low-Carb Cheetos
a.) Preheat the oven to about 150 degrees Celsius
Prepare a baking sheet by coating it with silicone baking mat. Alternatively, a parchment paper or a nonstick cooking spray can be of used in place of silicone baking mat. Do not use aluminum foil and wax paper.
b.) Mix the egg whites and cream of tartar
Using a large mixing bowl, combine the two ingredients and beat them together using an electric mixer for about three to five minutes or until stiff peaks appear.
c.) Mix the egg yolks and cream cheese
Using an electric mixer, blend the egg yolks and cream cheese in a separate mixing dish.
d.) Fold the cream cheese combination into the egg whites
Pour the cream cheese mixture into the bowl of egg whites and carefully fold the cream into the egg whites using a spatula.
e.) Form 5-cm/2-inch logs with the batter
Scoop the assortment into pastry bag fitted with a half inch round nozzle then pipe the beat into 5-cm long logs.
f.) Bake for about 15 minutes
Add the chips to the oven and bake it until they turn golden brown in color. Allow the chips to cool before proceeding with the procedure.
g.) Toss with popcorn seasoning
Move the chips to a large mixing dish. Spray the popcorn seasoning over the chips. Toss the chips well till each one is well-coated.
h.) Dry and serve the chips
Here, lower the temperature of the oven, prop the door open slightly using a folded dish towel or a wooden spoon and heat the chips for at least one hour.
The chips are now ready for serving.
The concept of preparing Cheetos at home is faced with a number of challenges especially for beginners. In general, preparing cheetos requires patience. When experimenting with this technique, it is important to use small portions of the ingredients.
You can also try make cheetos by machine, which can save your time.
pls send prices for various machines,we are in Guyana ,South america