Nacho Cheese

(0)
  • Rate This
Recipe Temp 131 F / 55 C
Recipe Time
Prep Time
The key to this delicious, velvety-smooth, emulsified Nacho Cheese is the melting salts.

Ingredients for 12

  • 300g Extra Sharp Cheddar

  • 300g Milk

  • 12g Sodium citrate

  • 1.5g Sodium hexametaphosphate

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.

  • Step 2

    Cut cheese into small pieces, or shred with a grater

  • Step 3

    Place all ingredients in a sous vide bag and seal.

  • Step 4

    Place bag in heated water for 15 minutes.

  • Step 5

    Blend.

    • Blend

    • Step 1

      Add heated ingredients to blender and blend.

    • Step 2

      (optional) paler cheese like those found in Australia and Europe may have a more pleasing colour with the addition of a little Annato.

    • Step 3

      Enjoy!

Latest Comments

131 F / 55 C Recipe Temp
Recipe Time
Prep Time