Nacho Cheese

The key to this delicious, velvety-smooth, emulsified Nacho Cheese is the melting salts.

Author

Ross Bennetts

Prep Time: 00:25

Recipe Time: 01:50

Temperature : 131F / 55C

Ingredients

• 300g Extra Sharp Cheddar
• 300g Milk
• 12g Sodium citrate
• 1.5g Sodium hexametaphosphate

Directions

1. Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.
2. Cut cheese into small pieces, or shred with a grater
3. Place all ingredients in a sous vide bag and seal.
4. Place bag in heated water for 15 minutes.
5. Blend.

Blend

1. Add heated ingredients to blender and blend.
2. (optional) paler cheese like those found in Australia and Europe may have a more pleasing colour with the addition of a little Annato.
3. Enjoy!