Comments on: Homemade Cheese Pops – Super Easy

By: cavalary

cavalary — Wed, 16 Feb 2022 22:29:25 +0000

We love the moon bites!!! I buy a small bag for $3.79 a bag!!! So my daughter, grand daughter and I tried to make them. We are all very good cooks and my grand daughter goes to culinary school. We used ‘gouda, smoked gouda, plain parm, pecorino romano, and sharp chedder’. We did try leaving some out to dry overnight. we tried 5 different ways and all were a flop!!! All we ended up with is lots of grease- grease doesn’t dry. We will be buying a dehydrator We love dried fruits and veggies. If any one has found the secret to success please let us know. Our 5 try’s did not make it!!! 1 or 2 fluffed up a little and did get over brown. I used the low and slow technique! It did not come out like the one in the video. Oh and we are getting a big new stove also…

By: Max

Max — Sun, 16 Jan 2022 00:26:56 +0000

In reply to Lisa. That, almost certainly, is the problem. I've had similar experience with reduced fat cheeses.

By: Michelle

Michelle — Wed, 29 Sep 2021 22:41:24 +0000

In reply to KetoKookin'. Hello, I tried these cutting them about 1/4" x 1/4" sized pieces and left them to dry in a cold oven for 48 hours. They hardened up and them put them in a 400* pre heated oven for about 4-7 MI utes and almost all of them popped! They were really crunchy when completely cooled too. Not sure how long they last because honestly, they did not make it through the night they were super delicious. I used an extra sharp cheddar block of cheese. Hope this helps, they are totally worth it!

By: Shaun

Shaun — Thu, 04 Feb 2021 23:29:36 +0000

Has anyone ever tried this by freeze-drying the cheese before popping? I wonder.

By: Lisa

Lisa — Wed, 06 Jan 2021 03:23:05 +0000

I left one tray out to dry on counter for 48 hours, put in oven and they all melted together.
Finally gave up on making ‘pops’ and kept the tray in oven on lowest setting for 6 hours till the whole sheet of cheese was dry. Then broke into pieces. Super crunchy. Some pieces taste a bit burnt even though they don’t look browned. Second tray I left out for 72 hours. They appeared very dry but again, put them in oven as directed and nothing happened. About 10 pieces bubbled, but no pops!
I looked at the package and realized I inadvertently bought reduced fat cheese….
could that be part of the problem?

By: Lois Moen

Lois Moen — Tue, 04 Feb 2020 03:25:37 +0000

I used a flavored gouda – left out for 48 hours before i popped them, tried a couple of them at the 24 hour mark and they just melted so waited extra time. Currently working on a Buffalo white cheddar hope they turn out as well. I love the Moon Cheese, they are even a local company (50 miles), but way too expensive.

good luck everyone

By: KetoKookin'

KetoKookin' — Fri, 22 Nov 2019 13:17:45 +0000

In reply to Mike S.. Sounds interesting! Theoretically, if you can manage to get cold smoke -below 100°C(210°F)- it should work. In case you try it, let me know how it turned out please!!

By: KetoKookin'

KetoKookin' — Fri, 22 Nov 2019 13:11:33 +0000

In reply to jose. Shouldn't be necessary as they don't contain any more water by that point. The ones you can buy in a store aren't refrigerated either. However, they probably keep fresh a bit longer in the refrigerator. Should be good for at least 1 week without

By: Mike S.

Mike S. — Mon, 18 Nov 2019 18:51:34 +0000

I haven’t tried these yet, but I’m wondering your thoughts if you tried this on a smoker, where it’ll dry out like jerky would, and add flavour?

By: jose

jose — Mon, 04 Nov 2019 23:32:01 +0000

do you need to refrigerate after making the pops?