Randy Chandler
Cheese is a beloved food product made from milk protein (casein), water, fat, and salt. When heated, the protein molecules break apart from their structure, freeing the other parts to become fluid. The melting point of cheddar cheese is about 150°F (66°C). To achieve the perfect melt, it is important to heat the cheese slowly and gently. To prevent cheese from solidifying, emulsifying salts such as sodium citrate or sodium alginate can be added. These help to maintain the emulsion of dairy fat and water in cheese, even when heated beyond the usual breaking point of the emulsion. Another method to prevent hardening is to add cornstarch and evaporated milk, which help to bind the protein, fat, and moisture into a smooth, emulsified sauce.
Characteristics of hardening melted cheese
| Characteristics | Values |
|---|---|
| Temperature | 90°F (32°C) |
| Type of cheese | Aged, dry, and low-moisture cheeses |
| Ingredients | Starch, flour, butter, milk, cream cheese |
| Sodium compounds | Sodium citrate, sodium alginate, sodium phosphate |
| Technique | Melting slowly and gently, shredding, bringing to room temperature |
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What You'll Learn
Use 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 starch that produces a smooth and silky sauce without the raw taste of flour. It is also a stronger thickener, requiring less overall compared to flour. To incorporate the cornstarch, coat grated cheese with it to ensure even distribution and prevent clumping. For dips, use a tablespoon of cornstarch per pound of cheese.
Evaporated milk, on the other hand, contributes a high volume of milk proteins without adding too much water. This helps to increase the stability of the emulsion. The addition of milk proteins and starch creates a stable emulsion that can withstand heating beyond the temperatures at which cheese usually breaks.
To make a cheese sauce, combine grated cheese with cornstarch in a small saucepan. Toss until the cheese is evenly coated. Then, stir in evaporated milk and salt and pepper to taste. Heat the mixture over medium-high heat, whisking occasionally, until the cheese is melted and smooth, which should take about 3 to 5 minutes. Reduce the heat to low and keep the sauce warm until serving time.
For a thinner sauce, add more evaporated milk. You can also adjust the ratios of cornstarch and evaporated milk to achieve different consistencies. This method allows you to create a stable, pourable cheese sauce without worrying about the emulsion breaking.
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Try adding cream cheese
While it is not possible to return melted cheese to its original state, there are ways to harden it. One way is to add cream cheese to the melted cheese. This will result in a smooth cheese sauce. To do this, put butter, cream cheese, and cream in a pot and heat slowly until it is all liquid. Then, add seasonings and stir until combined. This method was shared by a user who was making a cheese sauce with a mix of Monterey Jack and cheddar cheese.
Another way to harden melted cheese is to simply let it cool and place it in the fridge. The texture will not be the same as the original cheese, but it will harden. If the cheese is melted at too high a temperature, more fat will separate, resulting in a firmer texture. This can be remedied by running the cheese through a grinder and pressing it into a dish while warm before placing it in the fridge to cool.
Additionally, sodium citrate can be added to cheese to improve its meltability. This is a common ingredient in American cheese, which is known for its meltability. Sodium citrate can be purchased and added to other cheeses to achieve a similar effect. It is important to note that trisodium citrate is the type of sodium citrate used in cheesemaking, as it helps to keep everything together.
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Use a younger, high-moisture cheese
When it comes to cheese, moisture content and protein structure are key factors in determining how well it melts and hardens. As cheese ages, it loses moisture to evaporation, and its proteins form tighter clumps, making it harder to melt into a smooth, homogeneous mixture.
Younger, high-moisture cheeses, such as mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack, are excellent melters. They have a higher moisture content and a more flexible protein structure, which allows them to melt smoothly and maintain their emulsification.
To harness the melting power of younger, high-moisture cheeses, it's important to understand some fundamental principles. Firstly, when melting cheese, always use low heat. High temperatures can cause the cheese to lose moisture and fat, resulting in a lumpy, greasy, or stiff texture. Excessive heat will gradually cook off the water content, causing the milk proteins to shrink and brown, and the fat molecules to escape and pool together. Therefore, when melting cheese, it's crucial to stir frequently and keep the cheese moving around the pot to prevent overheating and ensure even melting.
Additionally, shredding the cheese before melting can significantly improve the melting process. The thin, uniform shape of shredded cheese increases the surface area, allowing it to melt more quickly, easily, and evenly than a block of cheese. This technique is especially useful when making sauces, as it helps create a smooth and creamy texture.
Furthermore, understanding the role of additives can be beneficial. Sodium citrate, often found in pre-sliced, individually wrapped American cheese, can help keep the cheese soft and melty. These slices can be added to other cheeses to improve their melting properties. However, it's important to note that pre-shredded cheese may contain additives like potato starch and natamycin, which can hinder melting. Therefore, when possible, it's best to grate a cheese block yourself to ensure optimal melting capabilities.
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Include sodium citrate
Sodium citrate is a common ingredient in pasteurized processed cheese products. It is a powerful emulsifying salt that helps keep the cheese's texture soft and melty. It does this by disrupting the tightly knit protein structure of the cheese, allowing for smoother, more cohesive melting. This is especially important when making cheese sauces, as it helps to prevent the cheese proteins from coagulating, ensuring the sauce stays smooth and velvety even at high temperatures.
When using sodium citrate to make a cheese sauce, it is important to add it to the milk and whisk until it is dissolved before adding the cheese. This will help ensure that the sodium citrate is evenly distributed throughout the sauce. The amount of sodium citrate used will depend on the desired viscosity of the sauce, as well as the type of cheese being used. A small quantity of sodium citrate, such as 0.25%, may not be sufficient to achieve the desired emulsification. Therefore, it is often recommended to add a "sprinkle" or "pinch" of sodium citrate to the sauce until the desired consistency is achieved.
Sodium citrate can be found in many grocery stores, either near the baking ingredients or in the cheese section. It is also available for purchase online. While some people may be hesitant to use "chemical-sounding" ingredients, sodium citrate is a safe and effective way to improve the texture and melting properties of cheese sauces. It is even naturally present in some varieties of cheese, such as Velveeta.
In addition to its use in cheese sauces, sodium citrate can also be added to shredded or melted cheese to help improve its melting properties. For example, adding a few slices of American cheese, which contains sodium citrate, to a nacho cheese dip can help keep it from solidifying.
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Heat slowly and gently
When it comes to hardening melted cheese, it's important to remember that the process is essentially about managing the breakdown and recombination of the components that make up the cheese. The key components are milk protein (casein), water, fat, and salt.
To harden melted cheese, you need to slowly bring it back to a solid state without causing the protein to clump up and separate from the fat and moisture. This can be achieved by heating the cheese slowly and gently. Here are some detailed instructions to guide you through the process:
Start by choosing the right type of cheese. Younger, high-moisture cheeses like mozzarella, Taleggio, Brie, Gruyère, Emmental, and Jack are known to be reliable melters. These cheeses have higher moisture content and more flexible proteins, making them more amenable to the melting and re-hardening process.
Shred the cheese to increase its surface area. This step will help the cheese melt more quickly and evenly, reducing the risk of overheating certain spots. Bringing the cheese to room temperature before heating can also help in this regard.
Use a suitable pan, preferably one with a high thermal capacity, to make a large portion. This way, you can avoid using special equipment to keep the cheese heated for an extended period. A special pan is only necessary if you want to serve the cheese immediately.
Heat the cheese slowly and gently. Start with a low to medium-low heat setting. You can use a double boiler or a heat diffuser to distribute the heat evenly and prevent overheating. Aim for a temperature of around 90°F (32°C), at which point the fat in the cheese will start to soften and melt.
Gradually increase the temperature by about 40-60 degrees Fahrenheit. This temperature range is crucial for activating the protein molecules without causing them to break apart and disperse throughout the fat and water too rapidly.
Keep the cheese moving during the heating process. Stirring or whisking frequently will help prevent the cheese from solidifying into a clumpy mass. This step is essential for maintaining an even distribution of the protein, fat, and moisture components.
Once the cheese has reached your desired level of melting, reduce the heat to low. Allow the cheese to simmer gently for 10 to 20 minutes. This step helps to stabilize the emulsion and prevents the protein from firming up and squeezing out moisture.
Remember that practice and experimentation will refine your technique. Each type of cheese may behave slightly differently, so pay attention to the visual and textural cues as you go. With patience and precision, you'll be able to master the art of hardening melted cheese.
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Frequently asked questions
To stop melted cheese from hardening, you can add cornstarch, evaporated milk, or an emulsifying salt like sodium citrate or sodium alginate.
Younger, high-moisture cheeses like mozzarella, Taleggio, brie, Gruyère, Emmental, and Jack are the most reliable melters.
Older, drier cheeses like Parmesan or Pecorino-Romano are the least meltable as they have lost much of their moisture to evaporation.
The ideal temperature for melting cheese is around 90°F (32°C), at which point the fat in the cheese begins to soften and melt.
To melt cheese for dipping, you can use a combination of butter, flour, and milk. Melt the butter over medium-low heat, whisk in the flour, add the milk, and then add shredded cheese until melted.
