Cheese Powder
from http://www.splendidtable.org/

This trick of turning almost any cheese into a powder comes from Seattle Food Geek's Scott Heimendinger, whose DIY molecular gastronomy is always as entertaining as it is informative. Scott makes his own tapioca granules by grinding up small pearl tapioca in a spice grinder, but starting with tapioca starch is a bit quicker and makes a lighter, fluffier cheese powder. Cheddar is used here, but you can use any favorite cheese. Have fun!

Cheese powder can be used to coat popcorn for a cheesy flavor. Regular cheese would just clump and get greasy. The tapioca keeps the cheese drier. A different recipe used whey powder for the same purpose.

2 ounces grated cheddar cheese
1 teaspoon water
1/4 to 1/3 cup (35 to 60 grams) tapioca starch (can grind pearl tapioca in spice grinder)
1/2 teaspoon salt
1/4 teaspoon sugar

Preheat the oven to its lowest setting, 170F to 200F. Line a baking sheet with parchment or a silicone baking mat and set aside.

Combine the cheese and water in a small saucepan over medium-low heat, stirring until the cheese has melted. Stir constantly so the cheese doesn't brown.

Combine the melted cheese and 35 grams of the tapioca starch in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles breadcrumbs. If the mixture begins to resemble dough, add a bit more tapioca starch, and pulse again. Continue to add tapioca starch until the crumbs feel dry to the touch.

Spread the cheese crumbs evenly on the prepared baking sheet and bake until the cheese crumbs are completely dry, about 45 minutes. Cool for 10 minutes. Pulse in a spice grinder or blender, along with the salt and sugar, until the mixture is a fine powder. If the mixture is too moist, add another 10 to 20 grams of tapioca starch. Store the cheese powder in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 month.

About 1/2 cup powder