Frederic Melton
Getting the perfect melted cheese can be tricky, as it can easily turn rubbery, greasy, or lumpy. The key to success is using the right type of cheese, adding it to a liquid at the right temperature, and using thickeners or emulsifiers to prevent the cheese from separating and seizing up. So, how do you get it right?
Characteristics of melted cheese not turning rubbery
| Characteristics | Values |
|---|---|
| Type of cheese | Semi-firm melting cheese such as low-moisture mozzarella, Comté, fontina, Gruyère, and Manchego |
| Temperature | Low |
| Sodium citrate | 3% of the cheese weight |
| Cornstarch | Absorbs water and thickens the queso |
| Evaporated milk | Boosts the proteins present in the mixture |
| Emulsifiers | Mustard, egg yolk, cream |
| Processed cheese | Melts smoothly |
| Grating | Exposes more surface area to the surrounding liquid and encourages a more even texture |
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What You'll Learn
Use a lower temperature and less agitation
When melting cheese, it is important to remember that the application of high heat can sabotage its internal structure. The protein (mostly casein) tends to clump into rubbery bits, but is held apart by the fat and water, giving the melted cheese its texture. To avoid this, use lower temperatures and less agitation.
The ideal temperature range for melting cheese is between 60°C and 80°C. At 60°C, the cheese will begin to melt, but it will take a while. At 90°C, the cheese will start to sizzle and fall apart when prodded with a spoon. Therefore, the optimal temperature for melting cheese is 80°C, which is when the cheese will be properly melted without becoming rubbery.
When melting cheese on a stovetop, use low heat and a non-stick saucepan or skillet to prevent the cheese from burning and make cleaning easier. If you are melting cheese in the oven, cover the dish with foil for the first part of the cook time, removing it towards the end to brown the cheese. This will help to ensure that the cheese melts evenly and doesn't burn.
In addition to temperature control, agitation, or stirring, also plays a crucial role in keeping melted cheese smooth. Excessive stirring can cause the cheese to become rubbery. Instead, allow the cheese to melt slowly and evenly with minimal agitation. If you are using a mixer, set it to stir the mixture every so often, rather than constantly.
Finally, the type of cheese you choose also affects its melting properties. Younger, high-moisture cheeses like mozzarella, Gruyère, and Brie melt more smoothly than older, drier cheeses. Pre-grated cheese is also better for melting on top of dishes like pizza, while freshly grated cheese is best for creating smooth sauces.
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Add emulsifiers like mustard, egg yolk, or cream
To prevent melted cheese from becoming rubbery, you can add emulsifiers like mustard, egg yolk, or cream. Emulsifiers help to bind the oil and water in cheese together, preventing the milk proteins from binding to each other and forming a rubbery mass.
Egg yolks, for example, contain lecithin, a type of emulsifier. They also contain fat, which is not found in egg whites. By adding egg yolks to your melted cheese, you can help prevent the cheese from becoming rubbery.
Cream is another effective emulsifier. It is an O/W emulsion, meaning it helps to keep milk fats suspended in water. Adding cream to your melted cheese can help to prevent the cheese from separating and becoming rubbery.
Mustard is also an emulsifier and can be added to melted cheese to prevent rubberiness. It can be used in small amounts as a thickening agent without overpowering the flavour of the cheese.
In addition to emulsifiers, there are other techniques to prevent rubbery melted cheese. These include using lower temperatures, less agitation, and more stabilizers. Sodium citrate, for example, can be added to cheese to prevent it from splitting and becoming rubbery.
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Use American cheese or other processed cheeses
When making a cheese sauce, it's important to use a cheese that melts smoothly. Traditional, less-processed cheeses have a higher chance of splitting as they may not contain emulsifying or stabilizing agents. Processed cheeses, on the other hand, are designed to be extremely meltable and nearly impossible to break. They are made by blending real cheese with extra milk, milk protein micelles, and chemical salts that help prevent proteins from tightening. This results in a very low melting point, making them perfect for grilled cheese sandwiches or cheeseburgers.
American cheese is a processed cheese that is often used in sauces to prevent the cheese from splitting. It provides texture and colour, while other cheeses can be added for flavour and stretch. When making queso, for example, Sohla El-Waylly of Bon Appétit found that using a combination of cheddar and Jack cheeses resulted in a lumpy, grainy dip that congealed quickly. However, when she swapped out the cheddar for American cheese, the dip was smoother, more velvety, and less temperature-dependent.
Other processed cheeses that can be used in place of American cheese include Velveeta, which is also often recommended for cheese sauces. In addition, some semi-firm melting cheeses that can be used in combination with American cheese include low-moisture mozzarella, Comté, fontina, Gruyère, and Manchego. These cheeses will add flavour and stretch to the sauce while still maintaining a smooth texture.
To further improve the texture of your cheese sauce, you can add starches and thickeners such as cornstarch. These ingredients will prevent fat molecules from joining up and will make the water phase more viscous, resulting in a smoother sauce. Additionally, adding an acid such as tartaric acid can help prevent the cheese's casein proteins from clumping together and turning stringy.
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Add sodium citrate to prevent rubberiness
When cheese melts, the milk proteins bind to one another and form a rubbery mass. Sodium citrate, among other chemicals, inhibits this process. It is a common emulsifier and stabiliser used in cheese products like Velveeta. It is also known as "sour salt" because of the effect it has on flavour.
Sodium citrate is a common sequestrant that acts as a stabiliser and improves the quality of food. It is a culinary superhero, playing the dual role of emulsifier and stabiliser in cheese sauces. This dynamic duo works wonders by preventing proteins from coagulating, ensuring the sauce stays smooth and velvety even at high temperatures. It reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating into an undesirable consistency. Instead, it creates a smooth, creamy texture that stays together.
To make a cheese sauce with sodium citrate, you will need three main components: the cheese, the liquid, and the sodium citrate. First, choose the flavours you are aiming for, then pick a cheese or two that will fit that flavour profile. Remember, the cheese doesn't have to be a traditionally "melty" cheese; anything that isn't super-dry should work fine. Next, pick a liquid that will complement the cheese. Some common liquids are beer, wine, cider, stock, milk, or juices. Depending on how firm you want your cheese sauce to be, you can use anywhere from 120% liquid for a heartier sauce up to 175% for a thinner version.
To make the sauce, slowly warm the liquid in a heavy-bottomed saucepan and whisk in the sodium citrate. Bring it to a gentle simmer, then whisk again to ensure the sodium citrate has dissolved completely. Add your cheese gradually, continuing to whisk, until it’s all in the pan. Keep whisking steadily until all the cheese has melted. If the sauce begins to look clumpy, turn on a low flame under the pan to help incorporate the melted cheese. The cheese will fully incorporate into the liquid, and you’ll achieve a glossy, smooth, spoon-coating texture.
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Thin out your cheese or thicken what you're melting it into
To prevent cheese from seizing up and turning rubbery, you need to equalize the texture as much as possible. This can be done by thinning out your cheese or thickening what you're melting it into.
Thinning out your cheese
To thin out your cheese, grate, shred, slice, or chop your cheese into fine pieces. This increases the surface area exposed to the surrounding liquid, encouraging a more even texture. You can also moisten the cheese by sprinkling or spreading water on top, especially if you're melting a drier, sharper cheese.
Thickening what you're melting your cheese into
You can use a classic cheese sauce recipe that starts with a roux, or a béchamel sauce as a base. Cornstarch can also be added to thicken the sauce and prevent the formation of clumps. Other thickeners include gravy mix, powdered cheese sauce, or starch.
Additionally, you can use emulsifiers like mustard, egg yolk, or cream. Evaporated milk can also be added to increase the stability of the emulsion, as it contributes a high volume of milk proteins without adding too much water.
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Frequently asked questions
To prevent rubberiness, cook your cheese on a lower heat and add an emulsifier like mustard, egg yolk, or cream. You can also grate, shred, slice, or chop your cheese finely to encourage a more even texture.
An emulsifier helps to bind the ingredients in your sauce together. Without it, the proteins in the cheese will clump into rubbery bits.
Common emulsifiers include mustard, egg yolk, and cream. Cornstarch and roux are also good options.
Some cheeses, like mozzarella, melt more readily than others. Harder cheeses like gouda, cheddar, and tilsiter are relatively dry, so they will not melt as easily.
