To improve shelf life: Use fully dehydrated, low-fat parmesan powder, not shredded or oily cheese
Choose commercial sour cream powder (not DIY blends)

These are formulated to be shelf-stable 12–18 months when stored correctly.
Add an Anti-Caking + Moisture Buffer (Quiet Hero)
You already have cornstarch — good. Let’s help it a bit.
Add ONE of these
¼ teaspoon additional cornstarch
or ¼ teaspoon rice flour
This helps absorb humidity and keeps powders from clumping.
Reduce Oxygen Exposure (Huge for Dairy). Oxygen = rancid flavors over time.
Best practices: Store in airtight glass jars (mason jars > plastic)
Fill jars as full as possible (less air space)
For long-term storage:
Add a food-safe oxygen absorber (100cc)