Nacho Cheese

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Recipe Temp 131 F / 55 C
Recipe Time
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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


  • 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

    • 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


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131 F / 55 C Recipe Temp
Recipe Time
Prep Time