Cheese Its Recipe Homemade: Crispy, Cheesy Perfection!

Craving that iconic, cheesy, crunchy snack? Forget the store-bought box! With this homemade Cheese Its recipe, you can create a batch of irresistible crackers that are even better than the original. We’re talking intense cheddar flavor, perfectly crisp edges, and a satisfying snap with every bite. Get ready to ditch the processed stuff and embrace the deliciousness of homemade!

Why This Recipe Works

This recipe isn’t just about throwing cheese and flour together. It’s about understanding the science behind the perfect cracker. Here’s why this recipe delivers consistently amazing results:

• High Cheese Content: We use a generous amount of sharp cheddar cheese, which is the key to that authentic Cheese It flavor. The cheese not only provides the taste but also helps create a tender, crumbly texture.
• Cold Butter: Just like with pie crust, using cold butter is crucial. It prevents gluten development, resulting in a flaky and crisp cracker.
• Ice Water: The ice water helps to bind the dough without overworking it. This keeps the crackers tender and prevents them from becoming tough.
• Double Bake: The initial bake sets the crackers, and the lower-temperature second bake dries them out completely, ensuring maximum crispness and longevity.
• Sharp Cheddar is Key: While you can experiment with other cheeses, sharp cheddar provides the most authentic and robust flavor.

Ingredients

• 8 ounces (2 cups) sharp cheddar cheese, finely shredded (block cheese, not pre-shredded)
• 4 tablespoons (1/2 stick) unsalted butter, very cold and cut into small cubes
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional, but recommended)
• 2-4 tablespoons ice water
• Coarse sea salt, for sprinkling (optional)

Instructions

1. Prepare the Cheese: Finely shred the cheddar cheese using a box grater or food processor. Freshly shredded cheese melts and binds better than pre-shredded.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and garlic powder (if using).
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This process is important for creating flakiness.
4. Add the Cheese: Add the shredded cheddar cheese to the bowl and toss to combine it with the flour and butter mixture.
5. Add the Ice Water: Gradually add the ice water, one tablespoon at a time, mixing after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this will make the dough tough.
6. Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling time is crucial for relaxing the gluten and preventing the crackers from shrinking during baking.
7. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. The thinner the dough, the crispier the crackers will be.
9. Cut Out the Crackers: Use a pizza cutter or a sharp knife to cut the dough into small squares (about 1 inch). You can also use a small cookie cutter for fun shapes.
10. Transfer to Baking Sheets: Carefully transfer the cut-out crackers to the prepared baking sheets, leaving a little space between each cracker.
11. Poke Holes: Use a toothpick or skewer to poke a hole in the center of each cracker. This will prevent them from puffing up too much during baking.
12. Sprinkle with Salt (Optional): Sprinkle the crackers with coarse sea salt, if desired.
13. First Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown.
14. Second Bake (Crisping): Reduce the oven temperature to 250°F (120°C). Return the baking sheets to the oven and bake for another 30-45 minutes, or until the crackers are completely dry and crisp. This low and slow bake is essential for achieving the perfect cracker texture.
15. Cool Completely: Let the crackers cool completely on the baking sheets before transferring them to an airtight container. They will continue to crisp up as they cool.

Tips for Success

• Use Block Cheese: Pre-shredded cheese is coated with cellulose to prevent clumping, which can inhibit melting and affect the texture of the crackers. Always use block cheese and shred it yourself for the best results.
• Keep Everything Cold: Cold ingredients are key to a tender and flaky cracker. Make sure your butter and water are ice cold. You can even chill the flour and cheese for 15 minutes before starting.
• Don’t Overwork the Dough: Overworking the dough will develop the gluten, resulting in tough crackers. Mix the dough just until it comes together.
• Roll Thin: The thinner the dough, the crispier the crackers. Aim for about 1/8 inch thickness.
• Monitor the Baking Time: Oven temperatures can vary, so keep a close eye on the crackers during baking. Adjust the baking time as needed to prevent burning.
• Experiment with Flavors: Once you’ve mastered the basic recipe, feel free to experiment with different flavors. Try adding a pinch of cayenne pepper for a spicy kick, or some dried herbs for a savory twist.

Storage Instructions

Store the cooled Cheese Its in an airtight container at room temperature for up to 1 week. If they lose their crispness, you can re-crisp them in a 250°F (120°C) oven for a few minutes.

FAQ

Q: Can I use a different type of cheese?

A: While sharp cheddar is the most authentic choice, you can experiment with other hard cheeses like Parmesan, Gruyere, or aged Gouda. Keep in mind that the flavor and texture of the crackers will vary depending on the cheese you use.

Q: Can I make this recipe gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for binding.

Q: My dough is too dry. What should I do?

A: Add a teaspoon of ice water at a time until the dough comes together. Be careful not to add too much water, as this will make the dough sticky.

Q: My crackers are not crispy enough. What did I do wrong?

A: Make sure you rolled the dough thin enough and baked the crackers at a low temperature for a sufficient amount of time to dry them out completely. You can also try leaving them in the oven to cool completely with the door slightly ajar.

Q: Can I freeze the dough?

A: Yes, you can freeze the dough for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw the dough in the refrigerator overnight before rolling it out.

Conclusion

Making homemade Cheese Its is surprisingly easy and rewarding. The taste is far superior to the store-bought version, and you have complete control over the ingredients. So, gather your cheese, flour, and butter, and get ready to create a batch of crispy, cheesy perfection that will disappear in minutes. Enjoy!