If you want to get crazy, pour it onto a sheet of parchment paper on a cookie sheet and put that in the freezer, then you can cut or break off slices like it's American cheese (which is essentially what you've made, but potentially with much better cheese). Put it in a glass container in the fridge and it'll keep for several days. If you're going to use it gradually, be sure to put a lid on so it doesn't dry out too much, and beware: if you leave it on the stove without stirring for even a couple minutes on anything but the lowest setting, it will burn on the bottom. If you want it to be like taco bell, add some chopped pickled jalapenos and some juice from the jar that remaining 10 g of liquid would work well. I like to add cumin (makes the color weird but whatever) and chopped serrano chiles. When that's done, you can be done or you can add spices etc. Once that's hot, gradually (about a small handful at a time to start, but you can add more each time) add the shredded cheese in and whisk until it melts and everything is smooth before adding more. Whisk it fairly often so you don't burn the bottom. Get a saucepan, pour in the milk, add the sodium citrate, and heat it over medium until it starts steaming but not boiling. Weigh out 4% of the cheese weight in sodium citrate (you can get a giant bag that will last you years on amazon for like $10). For this, let's go in the middle and do 60% (which is 60 g of milk for 100 g of cheese), this way we can add more liquid later to replicate taco bell (you'll see). If you want it liquid-y, go with the higher percent more string-y (what I use on my scrambled eggs), go lower. Now weigh out between 50-70% of that cheese weight in milk. I'm gonna pretend you shredded 100 g for simplicity. Shred a block of it (or a half a block, depends on how much you plan to eat). I like aged cheddar and/or Gouda and/or parmesan sometimes when I'm feeling wacky. Want taco bell style? Get a mild cheddar. You need a fairly precise scale (it should go down to at least 0.1g, but in a pinch you can use a 1 g scale and just weigh out a gram extra, though it might affect the flavor). It's crazy easy to make, and so fun and versatile to play with.
How do you make cheese last longer free#
Also feel free to add chilies if you like at this point.Īt no point should you raise the temperature of this above what it’s at now or the cheese proteins will curdle and you’ll get a grainy texture. The cream is key in keeping this sauce from setting up thick when it cools. Once it’s smoothly melted, add 3T of heavy whipping cream and whisk until combined. Do not add any more heat until you’re 100% sure it needs it to finish melting. Take it off the heat, and then add 8oz (227g) of grated jack or pepper jack cheese and whisk until melted. Now the important steps not to deviate from: Cook for 1 minute.Īdd 1C (230g) milk, 1/2 teaspoon of kosher salt, and bring to a boil while whisking. Make a roux with 20g butter and 13g flour. I’ll share my “real cheese” sauce recipe, but for the record I’m a believer in using food server white queso aka extra melt. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels
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