How To Make Cheese Pops - Popped Cheese - KetoKookin'

[@reeree282006]

I used gouda cheese 200F for 1 hour then 300F until they pop, just a few minutes to pop. They were really good.

[@cathycutler7996]

reeree282006 ~ Thank you so much for the conversion to Fahrenheit, you’ve save me the time to look it up. God Bless 🙏

[@merylsd]

Mine did not pop... I used mild cheddar. Does anyone know why?

[@reeree282006]

@@merylsd I’m not sure why? Maybe your pieces were too big and you didn’t cook long enough.

[@user-nb7xu1wz7t]

@@merylsd maybe the initial hour wasn't long enough? Wait until the bubbles stop. Depends on the natural hardness of the cheese.

[@arbonneladyTN]

Thank you. Storage instructions?

[@Peteru69]

Most underrated keto snack ever.

[@pryingeyes1551]

Whenever there's an extremely popular, highly-rated movie, band, food, etc., one of the most highly up-voted comments will be "most underrated (blank) ever/of all time." It's, honestly, the most underrated, copied comment format ever.

[@Trthsker24]

I am stunned that the cheese actually pops up off the tray in the oven. 😄😄🧡

[@user-nb7xu1wz7t]

I made some with Gouda, dried the pieces covered on the counter for 24 hrs. First I had put them in a 300F oven for 10 min. Turned the oven up to 350F and popping started and baked another 10 or so. Keep checking. They worked out great.

[@arbonneladyTN]

What about storage? Is it shelf stable?

[@retroprogamer7009]

You can alo just let them dry out in the open. It make take a few Days but it works. After that, just put them in the Microwave until they pop like Popcorn

[@MonaLucy15257]

😮

[@bloozedaddy]

the other snack you can do is to buy Sargentos "ultra thin" cheddar slices and cut each slice into quarters and bake on a parchment paper lined tray at 250 farenheit for 25 minutes....instant Cheetos. You can season or even put a slice of jalapeno (dry with paper towels) on top.

[@lizzortiz21]

did you mean cheez-itz? those were my fav!

[@mikegibson7996]

@@lizzortiz21 Yes, that's what he meant. He posted that good information on another YT video, too.

[@kimberleyreef4736]

Awesome! Those would have never made it to that storage container in my house! LOL!

[@KetoKookin]

They haven't been there for a long while, I already ate all of them 20 minutes after finishing filming :D

[@lorridzak]

I was thinking “it’s so cute that he gets to put them in a container”. 😂

[@DiligentProsperous]

I am so amazed by the cheese 🧀 popping. So cool.. 👨🏻‍🍳

[@martaxiaoping1261]

I tried with a mix of different cheeses and got flat chips instead but delicious and so good with guac so I can stop thinking about cheats. Thank you!!!

[@Desmondbrown73]

Convection oven

[@MISSINGROGERHOWARTH]

I couldn't find a love button, so I had to hit the like button! So MAGICAL!!!

[@KetoKookin]

Thank you so much!

[@chrismalzahn8645]

It was fun watching the cheese pop!

[@KetoKookin]

Yes, for me too!! That's why I filmed that scene

[@riesterfam]

I tried marble jack cheese, 200 degrees Fahrenheit for 55 mins, flat melted cheese. Read comment about 350 for ten minutes so trying that now.

[@amyholden6706]

💀 The CC thought he said, “I use a blob of cottage cheese here.” 00:24 lol

[@sandyzappa840]

i here that too.

[@cocinaconlisel1983]

Que divertido quien dijo que la cocina tiene que ser aburrida 😃 un magnífico trabajo que tiene su punto divertido para los amantes de la cocina UE les encanta cocinar magnífica receta con una presentación sensacional me encantó

[@KetoCookbooksCorner]

*I have to try this recipe. Thank you for sharing* 😊

[@MrIscha25]

Try this with some blue cheese . Have to take of the excesive oil in between cooking times with some paper. But the result is awesome

[@KetoKookin]

It definitely sounds amazing! Need to try it, too.

[@LivingMyHighestJoy]

Thank you thank you . Can’t wait to try. I thought I will have to buy a dehydrator. 🤗

[@bobcharlie2337]

Thank you!!! Your recipe is now my life staple.

[@Sparky82]

Omg they actually pop haha love it. So easy

[@rhondascraftobsessions5817]

That is the coolest thing I've ever seen!

[@MelissaThompson432]

100C=212F; 140C=284F.

[@PortCanon]

What kind of voodoo magic is this?!? Can’t wait to try it 😃

[@MBey-ke5qq]

How cool is that. T hanks for sharing!

[@mikescollectiblemadness9498]

Amazing video and amazing channel and amazing job friend 😀😎❤👍👍

[@annieboat9932]

this is just the bomb!!! cant wait to try it!

[@Phyllyps-Levine]

This is fantastic thanks!

[@dejuiearosborough9718]

Going to make these today. Just had gastric sleeve surgery and am switching to Keto, this will be great. One question, I heard that you can't use the pre-shredded cheese because it is covered with a coating that keeps it from clumping together, is this true?

[@KetoKookin]

That's actually a great question. I think that shredded cheese wouldn't work for this recipe as it would melt into disks. If you mean shredded cheese in general, I think you should avoid it. There are different types of anti caking agents that usually get added to shredded cheese, the least harmful one is probably cellulose (from sawdust). You may even have multiple types of anti caking agents in shredded cheese, depending on the manufacturer. Actually, if you want to know more on that, I'd recommend you to search for "Ken Berry MD Cheese" on KZbin. That should bring you to Ken Berry's video on that topic in which he explains very well on what to look for when buying cheese, especially if you live in the US.

[@getube9]

Fantastic Sir, thank you for sharing! Just checked out your website, can't wait to dive in! Kudos!

[@naomig3694]

OMG thank you for this, you ROCK!!!!!

[@KetoKookin]

It is a pleasure! Thank you!!!

[@eyjay1508]

Does this only work with hard cheese or semi hard cheeses as well?

[@steadfastdriven4472]

Definitely going to try this small bag at target 4.99+ tax yeah no thanks.

[@adamcr2595]

These are ok to store for a while unrefrigerated right? Airtight container of course.

[@KetoKookin]

Yes, you can store them in an airtight container. However, I would not recommend storing them longer than 1-2 weeks while unrefrigerated. The longest time that I've ever stored them was 1 week without refrigeration, but also in an airtight container. Maybe, they could even last for 3-4 weeks or even longer when adding some salt or other preservatives. Nonetheless, I don't recommend more than a week, just in case.

[@SCOOBYLOVERA06]

Could I use the pre packaged cubed cheese ?

[@dongkikidong3842]

hello.. i love your video , i wanna ask ,can i dry this cheese with sunlight? so i dont have to wait 48hours !! because i live in asia where the sun always present

[@KetoKookin]

You can give it a try and let the cheese bits sit on a tray in the sun for a few hours. Maybe 3-6 hours? Just make sure to cut the cheese first and take a look at it occasionally to make sure it doesn't melt in the sun. You can see that the cheese is losing moisture when its color becomes slightly darker over time. Maybe try one of the pieces every 1-2 hours and feel with your mouth if the cheese is drier than before 😉

[@dongkikidong3842]

@@KetoKookin already try and they melt in the oven. i use a gouda cheese but but very bitter in my mouth and very sticky so i can't take it from the oven:( i use a normal baking paper...but i will try to using parmesan tomorrow, by the way your method is very amazing. even i found your video at reddit , that was cool.. sorry for my bad english !!!

[@KetoKookin]

@@dongkikidong3842 sounds like the cheese was not dry enough :/ if it melts in the oven. I use normal baking paper, too, that's totally fine! BTW, thanks for your nice comment, I really appreciate it 😊 Parmesan is a good idea, it already is way drier than gouda cheese. Let me know when you tried it! And no need to apologize for your english, it's not my mother tongue either, you're probably doing your best and I understand you well ;)

[@dongkikidong3842]

@@KetoKookin hey bro i just wanna say i did it !!! withs the same gouda cheese but i keep it longer,about 18hours..not 100% perfect but they popped , i believe that because the cheese was not dry enough, yeah maybe about 70-80% dried. thank u so much u r genius

[@KetoKookin]

@@dongkikidong3842 nice!!👍 And the next ones will probably be even better now that you know what to look for :) Thanks, you are welcome!!

[@duallove6909]

That is awesome!. Will this stay crispy for a long time?

[@KetoKookin]

Thanks! I never stored these for longer than 2 weeks, but they were still crispy after that period. Stored them in a sealable plastic container in the fridge.

[@duallove6909]

@@KetoKookin thank you so much!. Will try this 👍👍👍👍

[@duallove6909]

@@KetoKookin apparently this does not work with cheddar cheese. Tried 2 types 3 times but all I got was cheddar disks 💔

[@KetoKookin]

+Ghaida H that is really unfortunate. Anyway, thanks for letting know! If you only get disks the cheese is not dry enough. Did you also try the method where you dry the cheese bits for 1-2 days on the baking tray before putting it into the oven?

[@duallove6909]

KetoKookin' yes I Think I need to get harder cheese. Never thought to dry it out!. Will try doing so and will let you know if it'll work out. Thanks for the tip👍🏻

[@briany9624]

I have a toaster oven. When I tried this recipe. The cheese melted and never formed into nuggets like yours did. What could I be doing wrong?

[@nonla1999tho]

Same here

[@QUESTIONEVERYTHING..]

Brian Y I made mine in the oven, but the same results are you... no nuggets just puddles.😭

[@RexTorres]

That looks so good and so simple. I'd really love to try it, but, I don't have an oven. 😭

[@egizimarco]

Rex Torres nobody cares

[@ClaudeSac]

@@egizimarco I do!

[@lavonalarson7211]

I care too I used my toaster oven but need to experiment with the temp a little Still taste good

[@zhoudan4387]

I have the oven but I don’t have the cheese. Let’s team up!

[@0427kell]

I used aged cheddar and they never popped. Delicious anyway, but not sure what happened there. Thanks.

[@dejuiearosborough9718]

Cheddar is too oily, use a hard white cheese and they come out great

[@MsFindingmyway]

Thx

[@BigBuckGetter]

OHHH YEAHHH!!!! BABY...

[@_SYBMSB_DivyaSHAHShah]

Ur name made me trigger regarding master Bruce Lee's character (KATO) in his TV show The Green Hornet. Even your voice sort of sounds like him.

[@pistachio4869]

Thank you very very much , I like it 👌

[@register1430]

What type /brand is that parchment?

[@Redtady]

I can't believe what I just watched!!!!

[@abigailsockeye1586]

that's the way John Wayne would have done it

[@Mr.Helper.]

wtf ... i nedd to try this

[@fatemarahman9288]

Can I use any other cheese?

[@helenmclean5423]

What cheese are you using please

[@KetoKookin]

I used young gouda cheese here, but it would probably work even better if you use old gouda cheese. It is a bit drier which makes it easier to prepare and it's more flavorful, too.

[@1MoGuzzi]

I didn't quite catch what kind of cheese you used but it sounds like several will work. Also, why did you cut off the edges? Definitely going to try this but fasting right now. Maybe I'll make them anyway. Maybe I've fasted long enough for this time. Thanks! 👍 and Sub.

[@KetoKookin]

Jim King I used gouda cheese for this and I cut off the edges, because the cheese is coated in non-edible wax. Or at least the edges of this piece are coated with wax as it is cut out of a cheese wheel. You can also find a link to the recipe in the video description! That's awesome! How long are you fasting now? And thanks for subbing!!👌

[@1MoGuzzi]

KetoKookin' That explains that. I'm at a little over 24 hrs right now. Actually the 24 before that was only 228 calories and 6g carbs. So I guess it's more like 48. I went ahead and started the Pops. Used a Cheddar/Jack blend. I sprinkled half with chili powder and then half of the rest with dried granulated garlic. It really looks and smells good but I made it through without eating any. I put the tray in the fridge to dry for a day or two. I'm aiming for at least 24 more hours. Really looking forward to baking and eating some of those Cheese Pops. Thanks for the answer and posting the vid.

[@KetoKookin]

Jim King that's great!! Did you know that eating while fasting (even if it is just 300kcal) stops the autophagy? That is the process in which old and damaged body cells get folded together and broken down into their molecules to generate fresh and young body cells. As far as I know, It also is healthier to eat nothing at all while fasting, because if you eat just a small portion you send a signal to your body to store that energy because it thinks you are in a time of low food availability. If you don't eat anything during fasting the body prefers using the stored energy aka fat. In addition, in my experience, it is easier to not eat anything at all as the feeling of hunger doesn't get as strong then. You don't need to do what I do and I am no doctor, but I want to share my experience if it has the potential to help you. However, it's awesome that you are doing it!!

[@1MoGuzzi]

KetoKookin' I completely agree. That's why I really didn't include the previous day in the fast. At least not all of it. I still have a lot to learn about all of this. I was suprised at how hard it is to keep the carbs below 20 or 22 grams. A real challenge. I'll give you a report on the Pops.

[@KetoKookin]

Jim King you are on the right track and moving towards that goal which is the most important thing. Indeed, it is not as easy in the beginning to lower ones carb intake to that level, but it will become easier over time when you get the hang of it. Just keep going, you are doing great already! Thanks, I am curiously looking forward to your report! 😁

[@Dazhimself]

I guess I used a cheeses that's too oiley, didn't pop for me, never dried out

[@SolarizeYourLife]

Holy crap, they actually pop...

[@matthewm5683]

Looks amazing. Tried it, and couldn’t get them to pop. About an hour at 200 F (just under 100 C). Then 20 mins at higher temp, and nothing. Anyone have any input as to why it didn’t work?

[@KetoKookin]

Thank you! Did the cheese bits just melt and form flat disks, when you turned up the heat? And which type of cheese did you use?

[@tamerahanna958]

Sounds like he has a convection oven which cooking time might be different for a reg oven. I have not tried this recipe yet. So because my oven is not celsius, I will have to convert and cook at a different temp. I might have to adjust my cooking time as well since I have a gas oven so , I am thinking at 200F will take maybe an addition 10 minutes or more. I would check every 5. Convection ovens use air as well as heat so my theory is in a reg oven they might puff but not pop. It might also depend on the cheese. I have a block of Swiss cheese so I am going to find out. Good Luck. FYI I am Tom's wife Tamera

[@tamerahanna958]

I just watched another video of a little girl doing this with gouda. They said you have to leave the cheese out of the fridge on the kitchen counter for at least 48 hours.

[@KetoKookin]

Thanks for sharing all the information, you are awesome! I guess, the 48 hours is the time to let the cheese dry whereas with my method you would dry it in the oven. Of course, you wouldn't need an hour in the oven after letting the cheese dry for 48 hours and it should pop in just about 15-20 minutes.

[@tamerahanna958]

I am currently doing Swiss cheese straight out of the fridge. I know that cooking can vary on altitudes and climate or temperatures I am guessing. So I will let you know how mine turn out. currently they are in flat little discs but hoping it all goes well. I will check after an hour but I set my timer for 1 hour and ten minutes due to a little lower temp . I opted for 200 instead of 225 which is how my heat settings work to let them dry out.

[@memcymaly1650]

Love it.....😍😘

[@pitchesbetreble699]

will this work without parchment paper? I have tin foil and wax paper.

[@msms4659]

Don't use waxed paper in the oven. Fire hazard. I'd invest in the parchment. You'll be using it alot in keto cooking.

[@kathycarter827]

What are the degrees in F Fahrenheit

[@KetoKookin]

175-200°F should work well for the drying step. When they are dry and you want to pop them, set to 260-285°F. Depends on your oven. Also, if it's not ventilated it is a good idea to open the door from time to time while drying or simply don't close the door completely (leave a small gap) so the evaporating water has a chance to get out.

[@iMonZ00]

Tried the same approach but the cheese melt down instead of poppin:(

[@nutreats6246]

So delicious!!

[@msms4659]

Hmm....my oven doesnt go below 250 F.

[@darcybilevich2548]

Mine didn't pop, but they where tasty.

[@miamendez2878]

Wow! So eaasy!! #ketolife

[@genevievekyes5579]

Hi! Was wondering if the cheese needs to be a "hard cheese"? Could I use pepper jack?

[@KetoKookin]

Hard cheese works best, but you could give it a try by letting it dry in the oven for a longer period (2-3 hours) on lower temperature (80°C -> 176°F), so it wouldn't melt right away. Another way would be, to dry the cheese bits in advance for 1-2 days on a baking tray.

[@Tina_nissi]

what type of cheese was used?

[@KetoKookin]

I used gouda cheese

[@martythemartian99]

Cut the cheese... (giggle) ... yeah I know I'm immature :)

[@tanyakathy5987]

Me too. Hehe.

[@shrek.slythering4644]

Why tf did my mom sent me this

[@tonystark1300]

cause she was thinking about you dummy

[@jamescoverdale7847]

At 1:58 it sounds like a fart when the oven closes

[@KetoKookin]

hahahahaha 🤣

[@UxR69]

No le sabes al:

[@riesterfam]

Nope didn’t work, tried it, tasted bad had to throw away!

[@KetoKookin]

Thanks for letting know that it doesn't work this way with marble jack cheese!

[@yoshialbiazul]

No le sabes al :