Bushra Griffith
Fat-free cheese is made from fat-free milk, which is produced by removing the fat globules from milk. While fat-free cheese is a healthier alternative to regular cheese, it does not melt in the same way due to its lack of a lipid base. However, there are several methods to improve the meltability of fat-free cheese, such as shredding it, mixing it with small amounts of vegetable oil or regular cheese, or adding water to the dish. Additionally, researchers at Cornell University have discovered that applying a thin hydrophobic surface coating with an oil-spray product to fat-free cheese before baking can improve its melting properties.
How to get fat-free cheese to melt
| Characteristics | Values |
|---|---|
| Shred the fat-free cheese | This allows for it to be mixed with other items that may facilitate the melting process |
| Mix shredded fat-free cheese with | Vegetable oil or small amounts of standard cheese |
| Cook with moisture | Add small amounts of water to dishes, then cover to allow the steam to permeate the cheese |
| Mix with products that have water content | This will create a creamier texture |
| Apply a thin hydrophobic surface coating | Use an oil-spray product before baking to make the cheese fuse, brown and blister |
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What You'll Learn
Shred the cheese
Shredding fat-free cheese is a great way to promote meltability. While fat-free cheese typically has a higher melting resistance than full-fat or reduced-fat cheeses, shredding it can help it melt more easily. By grating a block of cheese at home, you can ensure that it will melt better than pre-shredded cheese.
There are a few methods to prepare shredded fat-free cheese for melting. One way is to mix the shredded cheese with small amounts of vegetable oil, such as canola-based oils, which will not add saturated fat to your meal. Another option is to mix the shredded fat-free cheese with regular cheese, which will add lipids to the mixture and promote melting.
If you are using pre-shredded cheese, it is recommended to bring it to room temperature for about 20 minutes before melting. This will help it melt more smoothly. If you are making a dip or a cheese sauce, it is best to add the cheese gradually to allow for slower and more even heating.
Additionally, you can use a double boiler to melt shredded fat-free cheese. This provides a gentle and indirect heat source, ensuring that the cheese melts evenly without scorching. Simply place the shredded cheese in the top bowl of the double boiler and let it melt slowly over simmering water.
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Mix with regular cheese
Fat-free cheese is harder to melt than full-fat or reduced-fat cheeses due to the absence of fat. Fat-free cheese is typically harder and more crumbly, and it will never melt completely in the same way that full-fat cheese does. However, you can still encourage melting by mixing it with regular cheese.
When you mix shredded fat-free cheese with small amounts of standard cheese, the lipids from the standard cheese will combine with the fat-free cheese and promote melting. While this does increase the fat content of the dish, adding only a small amount of regular cheese will not dramatically change the overall fat content.
You can also mix fat-free cheese with products that have some water content to create a creamier texture. This method will not mimic the melting of standard cheese exactly, but it can help the cheese melt without adding extra fat. For example, one recipe suggests mixing fat-free cheese with milk and low-fat or fat-free cottage cheese, heating it on the stove, and then blending it to create a cheese sauce.
Additionally, you can try mixing fat-free cheese with a small amount of vegetable oil, such as canola-based oil, which will help with melting without adding saturated fat.
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Add vegetable oil
Fat-free cheese will never melt entirely, at least not in the same way that full-fat or reduced-fat cheeses do. The closest you can get to melting fat-free cheese is by adding vegetable oil to it.
To do this, start by shredding the fat-free cheese. The increased surface area will help the oil coat the cheese more evenly. Next, mix the shredded cheese with small amounts of vegetable oil. Canola-based oils are a good option as they do not add saturated fat to your meal. The oil will not make the cheese melt completely, but it will help it melt somewhat.
It is important to note that adding vegetable oil to fat-free cheese will increase the fat content of the meal. If you are looking to reduce the amount of fat in your diet, this may not be the best option. Additionally, fat-free cheese typically has a different mouthfeel and is much more crumbly and harder than full-fat cheese.
There are other methods to help fat-free cheese melt. One way is to use it in shredded form and mix it with other ingredients. The moisture and fats from the other ingredients will help the cheese melt. You can also add small amounts of water to dishes containing fat-free cheese, then cover the dish to allow the steam to permeate the cheese.
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Cook with moisture
While fat-free cheese will never melt in the same way as full-fat cheese, you can improve its meltability by adding moisture to your cooking. This is because the melting of fat-free cheese is impacted by the moisture in its surroundings.
One way to do this is to add small amounts of water to your dishes. Cover the dish to trap the steam, which will help to melt the cheese. You can also mix the cheese with products that have some water content, such as vegetables, to create a creamier texture.
Another option is to use vegetable oil, which has a similar effect to adding regular cheese without the saturated fat. For example, you could try an invisible glaze of a half-gram of canola oil per 100 grams of cheese. This will help fat-free cheese fuse, brown, and blister in a similar way to full-fat cheese.
Remember, these methods will not mimic the melting of standard cheese exactly, but they can help to bridge the gap without adding extra fat.
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Apply a hydrophobic surface coating
Applying a hydrophobic surface coating is a method specifically designed to help fat-free mozzarella cheese melt. This technique involves coating the cheese with a thin layer of oil before baking. The oil acts as a barrier, preventing the cheese from sticking to the cooking surface and promoting even melting. The hydrophobic nature of the oil repels water, which is essential as water can interfere with the melting process, causing the cheese to become tough and rubbery.
To apply a hydrophobic surface coating to fat-free cheese, you can use an oil-spray product. This method was discovered by Cornell food scientists at the Northeast Dairy Foods Research Center. They found that using an oil spray with a specific ratio of canola oil and cheese weight was key. The recommended ratio is a half-gram of canola oil for every 100 grams of cheese. This ratio ensures that the cheese takes on the characteristics of its full-fat counterpart without altering the flavour or texture.
The oil spray technique is especially useful for pizza makers who want to offer healthier options without sacrificing taste and appearance. By using this coating, low-fat and fat-free mozzarella cheeses can fuse, brown, and blister like their full-fat versions. This innovation addresses the common issues with fat-free cheese, such as its resistance to melting and its tendency to brown and scorch excessively during baking.
It is important to note that this method is not limited to mozzarella cheese. Other low-fat cheeses, particularly processed and single-wrapper products, can also benefit from a hydrophobic surface coating. These cheeses often form an undesirable skin when heated, making them unappealing for consumers of toasted cheese sandwiches or burgers. By applying a hydrophobic coating, the cheese's surface is protected, resulting in a more appetizing melted product.
While the hydrophobic surface coating technique is effective, it is just one of several methods to improve the meltability of fat-free cheese. Other strategies include shredding the cheese, mixing it with small amounts of vegetable oil or regular cheese, and cooking with moisture. Each of these approaches addresses the inherent challenges of melting fat-free cheese and can be used individually or in combination to achieve the desired melted consistency.
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Frequently asked questions
Fat-free cheese will never melt in the same way as full-fat cheese due to its lack of lipids. However, you can promote meltability by shredding the cheese and combining it with small amounts of water, vegetable oil, or regular cheese.
Fat-free cheese lacks the lipid base that facilitates melting in full-fat cheese.
Fat-free cheese is made from fat-free milk, which is produced by removing the fat globules from regular milk.
Fat-free milk is made by using a centrifuge to separate and remove the fat globules from regular milk, leaving only skim or fat-free milk.
