Kamil Perry
Cheese is a beloved food product made from milk. The process of making cheese involves curdling milk and then separating the curds from the whey. This separation can be done by dumping the contents of the pot into a colander in a sink and allowing the curds to settle at the bottom. When making cheese sauce, separation can occur, resulting in a soupy liquid with curds. This can be prevented by using an emulsifier like mustard powder or sodium citrate, which is found in processed cheese slices. Additionally, ensuring the sauce is not too hot when adding cheese and avoiding packaged shredded cheese can help prevent separation. For pre-sliced cheese, separation can be challenging due to slices sticking together, and techniques like freezing, using wax paper, or shingling the slices can aid in easier separation.
Characteristics of Cheese Separation
| Characteristics | Values |
|---|---|
| Type of Cheese | Fresh, mild, sweet, elastic |
| Milk | Fresh, nice |
| Acidification | Direct (dump acid into milk) or Indirect (add living bacteria) |
| Curd Size | Smaller cubes/chunks for drier, more ageable cheese |
| Separation Method | Dump pot into colander, wait for curds to settle, press curds together |
| Emulsifiers | Mustard powder, sodium citrate, cornstarch |
| Temperature | Medium-low heat, do not boil |
| Tools | Cheese harp, knife, whisk, stick blender |
| Storage | Wax paper, butter knife, parchment paper |
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What You'll Learn
Use an emulsifier like mustard powder or sodium citrate
Emulsifiers are a great way to prevent cheese from separating, and mustard powder and sodium citrate are two of the most effective emulsifiers. Mustard powder is a common ingredient used in restaurants to save broken dressings and sauces. It can be added to cheese sauces to enhance their flavour and prevent separation. Mustard powder is a great emulsifier to use when making a sharp cheese sauce.
Sodium citrate is another powerful emulsifying salt that is commonly used in pasteurized processed cheese products. It is a culinary superhero, serving as both an emulsifier and a stabiliser in cheese sauces. Sodium citrate works by preventing proteins from coagulating, ensuring that the sauce remains smooth and velvety even at high temperatures. It is a versatile ingredient that can be used with any liquid base, such as milk, heavy cream, beer, bone stock, or even plain water.
To use sodium citrate in a cheese sauce, start by slowly warming the liquid in a heavy-bottomed saucepan. Then, whisk in the sodium citrate and bring it to a gentle simmer. Make sure the sodium citrate is completely dissolved before adding your cheese gradually while continuing to whisk. Keep whisking until all the cheese has melted and there are no bits of grated cheese dangling from the wires of the whisk. The general ratio to maintain when using sodium citrate is 85% liquid and 4% sodium citrate, based on the total weight of the cheese.
Sodium citrate can be purchased from many stores near the baking ingredients or online. It is a great way to make a delicious and smooth cheese sauce without the need for additional ingredients.
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Add cornstarch and evaporated milk
Cornstarch and evaporated milk are two basic pantry staples that can be used to make a stable emulsion of melted cheese. Cornstarch is a thickening agent that coats the grated cheese, preventing the formation of lumps and ensuring an even distribution. Evaporated milk, on the other hand, is a type of milk that has been simmered over low heat to reduce its water content, resulting in a creamier texture. It adds milk proteins to the mixture without contributing excessive water.
To create a cheese sauce with cornstarch and evaporated milk, start by combining shredded or grated cheese with cornstarch in a large bowl. Toss the mixture until the cheese is evenly coated with cornstarch. The ratio of cornstarch to cheese is typically one tablespoon of cornstarch per pound of cheese.
Next, transfer the coated cheese to a medium or small saucepan. Add evaporated milk and heat the mixture over medium heat, stirring occasionally to prevent sticking. Continue heating until the milk just begins to simmer. Remove the saucepan from the heat to avoid overcooking the sauce.
Now, gradually add the cheese to the heated milk, stirring continuously. Incorporate the cheese a handful at a time to ensure it melts smoothly into the sauce. Once all the cheese has been added and melted, season the sauce with hot sauce, salt, and cayenne pepper according to your taste preferences. You can also add black pepper to taste.
Finally, serve the cheese sauce immediately. It pairs well with fries, tortilla chips, burgers, hot dogs, or nachos. You can adjust the consistency of the sauce by adding more evaporated milk to thin it out or using less milk for a thicker sauce. This method of using cornstarch and evaporated milk helps create a stable, smooth, and creamy cheese sauce that is perfect for dips or toppings.
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Separate curds from whey
To separate curds from whey, you can follow a few simple steps. Firstly, place two cups of milk in a saucepan and slowly bring the milk to a boil, stirring continuously. Avoid using cast iron or aluminium pots. Once the milk starts to boil, turn off the heat and add four teaspoons of vinegar or citrus juice. Alternatively, you can use buttermilk or plain yoghurt, which has active bacteria cultures to inoculate the milk. At this point, the milk should start to curdle and turn into curds and whey.
Once the milk has curdled, use a spoon to scoop out the curds and store them separately. You can eat the curds fresh at this stage, or you can proceed to the next steps to make cheese. To make cheese, slice through the curds to form a checkerboard pattern, then spoon off the whey on top. Cover the pot and wait for about 15 minutes.
Next, place the pot back on the stove and heat the curds to a specific temperature, depending on the type of cheese you want to make. For soft cheese, heat the curds to 95°F, and for hard cheese, heat them to 102°F. Stir the curds occasionally and break up any large curds. Remove the curds from the heat when they become firm. Place a strainer over a second pot and pour the curds and whey through it. The whey will fall through the strainer into the second pot, while the curds collect in the strainer. Allow a few minutes for the excess whey to drain from the curds, then transfer the curds to a bowl.
Finally, sprinkle salt over the curds to cure them and prevent spoilage. For every gallon of milk used, add 1.5 to 2 tablespoons of salt. Move the curds into a piece of clean cheesecloth and squeeze out any remaining whey. You can save the whey for making ricotta cheese or use it as a substitute for plain water when cooking rice or grains.
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Cut curds into smaller cubes
Cutting curds into smaller cubes is a delicate step in the cheese-making process. The size of the cubes will determine the moisture and texture of the cheese. Smaller cubes will result in a drier and more ageable cheese, as they release more whey. Conversely, larger cubes will retain more moisture, resulting in a softer cheese.
There are various tools that can be used to cut the curds, such as a cheese harp, a knife, or a whisk. When using a knife, aim for uniform and consistent cubes. Avoid crushing the curds, as this will result in a drier and crumblier cheese. If you are making a hard cheese, like Parmesan, you may need to use a whisk to achieve the desired small curd size. However, be careful not to whisk too vigorously, or you will end up with a solid mass of cheese.
Once you have cut the curds, let them "'heal" for about 5 minutes before stirring or proceeding to the next step. This will help the cubes stay together better, and they will shrink during stirring, expelling more whey as you cook. Stirring the curds is an important step, as it helps to dry out the cheese. The more you stir and cook the curds, the drier your cheese will become.
Cutting the curds into smaller cubes is an important step in the cheese-making process, as it determines the final texture and moisture content of the cheese. It takes practice to perfect this step, but with time and patience, you will be able to create delicious and consistent cheese.
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Freeze cheese slices to separate
Freezing cheese slices is a great way to extend their shelf life and prevent waste. However, it's important to note that not all cheese types are suitable for freezing.
When it comes to freezing cheese slices, it's best to use semi-firm to firm blocks with no rind. These include cheeses like cheddar, Jack, Colby, mozzarella, muenster, and provolone. Harder cheeses like Parmesan and Romano also freeze well. On the other hand, softer cheeses with higher moisture content are less ideal for freezing as they tend to form more ice crystals, which can significantly damage their structure and texture.
To freeze cheese slices, start by placing them individually on a baking sheet lined with parchment paper or a silicone mat. Freeze them for about 30 minutes, then transfer the frozen slices to a zip bag or an airtight container. You can also place a small piece of parchment paper between each slice for easier storage and to prevent sticking. Make sure to label the container clearly and store it in the freezer.
When you're ready to use the frozen cheese slices, allow them to thaw completely before use. You can thaw the cheese by transferring it to the refrigerator overnight or leaving it on the countertop for about 30 minutes. While freezing can affect the texture of the cheese, making it more crumbly and mealy, it will still melt just fine for recipes or sandwiches.
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Frequently asked questions
When purchasing cheese slices in bulk, they are usually stuck together. To separate them, you can try using a wire or knife, but using your hands is faster. You can also try freezing the cheese for a bit before separating. To prevent cheese slices from sticking together, you can place wax paper or parchment paper between the slices.
The curds can be separated from the whey by dumping the contents of the pot into a colander in a sink. You can wait 10 minutes to let the curds settle to the bottom, then press them together at the bottom of the pot before bringing them up and out of the pot in chunks.
You can use an emulsifier to prevent cheese sauce from separating. Mustard powder or dry mustard can be used as emulsifiers. You can also add a slice of American cheese, or pure or processed sodium citrate, to bring back a split sauce.
