Utz Cheese Balls are corn-based cheese puffs loaded with inflammatory seed oils (cottonseed, corn, canola, sunflower, safflower), artificial colors (Yellow #5, #6), and artificial flavors. This DIY version uses organic corn meal, real aged cheddar, and coconut oil for frying, delivering authentic cheese flavor without the industrial additives.
Based on: Cheese Balls
· Makes approximately 45 servings (1,440 balls)
· Serving: 32 balls (28g)
Why This Recipe is Seed Oil Free
Commercial Cheese Balls from Utz often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Cheese Balls may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Clean binding agent to replace maltodextrin and help seasonings adhere
Instructions
Step 1. Prepare your cheese seasoning blend first. In a large bowl, whisk together 170g cheddar cheese powder, 85g nutritional yeast, 60g buttermilk powder, 45g whey protein powder, 15g salt, 3g turmeric, and 30g tapioca starch. Whisk vigorously for 3-4 minutes to break up any clumps - cheese powders tend to stick together. Set aside. This seasoning blend can be made up to 1 week ahead and stored in an airtight container.
Step 2. Heat 400g refined coconut oil in a heavy-bottomed pot or deep fryer to exactly 350°F (175°C). Use a candy thermometer to monitor temperature - too hot and the corn meal burns before puffing, too cool and you get greasy dense balls instead of light puffs. The oil should be at least 3 inches deep to allow proper circulation around the cheese balls.
Step 3. Working in small batches, carefully drop rounded teaspoons of corn meal (about 8g each) into the hot oil. The corn meal will immediately start to puff and bubble - this is correct. Fry for 45-60 seconds until the balls are golden brown and have doubled in size. They should sound hollow when tapped with a slotted spoon. Remove immediately with a slotted spoon to avoid overcooking.
Step 4. While the corn puffs are still hot and slightly oily (this helps seasonings stick), immediately toss them in the prepared cheese seasoning blend. Work quickly in batches, adding 2-3 tablespoons of seasoning per batch of 20-25 puffs. Toss vigorously in a large bowl for 30-45 seconds to ensure even coating. The residual oil and heat will help the seasonings adhere naturally without needing artificial binding agents.
Step 5. Let the finished cheese balls cool completely on parchment paper for 15-20 minutes before transferring to storage containers. They should be completely crispy and the seasoning should be well-adhered. Store in airtight containers at room temperature for up to 1 week, or freeze in sealed bags for up to 3 months. Serve at room temperature - no reheating needed.
Storage
Store in airtight containers at room temperature for up to 7 days. For maximum freshness, place a small packet of food-grade silica gel in the container to absorb moisture. Can be frozen for up to 3 months in sealed freezer bags.
Cost Comparison
Cost per serving (homemade)$0.50
Cost per serving (store-bought)$0.85
Savings41%
Higher upfront investment due to buying quality organic ingredients in bulk, but substantial long-term savings. Most ingredients last for multiple batches, making cost-per-serving very competitive after initial purchase.