Nacho Cheese
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Anova
Pro-level cooking techniques made simple.
Ingredients for 12
300g Extra Sharp Cheddar
300g Milk
12g Sodium citrate
1.5g Sodium hexametaphosphate
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.
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Step 2
Cut cheese into small pieces, or shred with a grater
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Step 3
Place all ingredients in a sous vide bag and seal.
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Step 4
Place bag in heated water for 15 minutes.
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Step 5
Blend.
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Blend
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Step 0
Add heated ingredients to blender and blend.
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Step 1
(optional) paler cheese like those found in Australia and Europe may have a more pleasing colour with the addition of a little Annato.
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Step 2
Enjoy!