Andy Montoya
American cheese is a popular choice for melting due to its creamy texture and ability to blend seamlessly with other ingredients. Its meltability is often attributed to the presence of sodium citrate, an emulsifying salt. When it comes to melting American cheese, there are several methods to achieve the perfect consistency. Whether you're making a dip, a sauce, or simply topping your favourite dishes, the key lies in understanding the right techniques and ingredients to unlock the full potential of this versatile cheese.
How to melt American cheese
| Characteristics | Values |
|---|---|
| Type of cheese | American cheese |
| Method | Melted in milk over a flame |
| Ingredients | Milk, heavy cream, butter, and cheese |
| Equipment | Stove, pot, microwave, blender/food processor |
| Add-ins | Onion, peppers, salt, garlic, cumin, chili powder, flour, avocado, lime or lemon juice |
| Texture | Liquid |
| Temperature | Near boil |
| Time | A few minutes (add cheese in stages) |
| Storage | Refrigerated for 10 days or frozen for up to 2 months |
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What You'll Learn
Melting American cheese in the microwave
American cheese is a processed food that contains at least 51% natural aged cheese by weight. It is made with cheddar, Colby, and similar cheeses, giving it a mild, creamy, and salty flavor. Its melting point is 150 degrees Fahrenheit (66 degrees Celsius), which takes about 15 seconds to reach in a microwave.
To melt American cheese in the microwave, start by grating, shredding, dicing, or slicing it into small pieces. This will help the cheese melt faster and more evenly. Then, let the cheese come to room temperature for 20 to 30 minutes. This step is important because if you melt cold cheese in the microwave, it may melt slowly or unevenly.
Place the cheese in a microwave-safe bowl or container. You can use a ceramic bowl or a non-stick container. If you're making a sauce or dip, add a dash of cornstarch and evaporated milk to prevent the cheese from becoming lumpy. You can also add a small amount of acidic liquid like vinegar, lemon juice, wine, or beer to enhance the flavor and ensure a smooth texture.
Microwave the cheese on high for 30 seconds. If it's not completely melted, remove it from the microwave and stir. Then, return it to the microwave and heat in 5 to 10-second intervals until it's melted to your desired consistency. It's important to keep an eye on the cheese while it's melting, as the burning point of cheese is not far from its melting point.
By following these steps, you can easily melt American cheese in the microwave to add a delicious, creamy, and salty flavor to your favorite dishes.
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Melting American cheese on a stovetop
If you want to make a cheese sauce, you can use a saucepan on your stovetop. Start by making a roux with equal parts butter and flour. Then, slowly add in your shredded American cheese, stirring continuously until it is fully melted and smooth. You can also add a little milk or cream to help the cheese melt and create a creamier sauce. Keep the heat on a low setting throughout the process. If your sauce becomes too thick, you can thin it out with a little pasta water or regular water.
American cheese melts very well due to its high fat and low melting point. It can also be used to help other cheeses melt more smoothly. For example, adding a few slices of American cheese to a mixture of shredded cheddar will result in an ultra-silky and creamy sauce.
When melting American cheese, it's important to keep the heat low and stir frequently to prevent burning. You can also add a small amount of starch or liquid to the cheese to prevent it from becoming stringy or lumpy. Some people also recommend adding an acidic ingredient like vinegar or beer to improve the texture and stability of the molten cheese.
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Using sodium citrate to help melting
Sodium citrate is a common ingredient in pasteurized processed cheese products, acting as an emulsifier and stabilizer to ensure your sauce stays smooth and velvety even at high temperatures. It prevents proteins from coagulating, which can cause a grainy texture in your melted cheese.
To use sodium citrate to help melt cheese, start by dissolving it in your liquid of choice. You can use milk, beer, water, stock, or even plain water. Whisk the sodium citrate into your liquid and bring it to a gentle simmer. Then, add your grated cheese a little at a time, whisking continuously until it has fully melted. Keep adding cheese and whisking until all the cheese is incorporated. If your sauce starts to look clumpy, turn the heat down low to help it come together. The amount of sodium citrate you use will depend on the type of cheese and the consistency you want. A good starting point is 1 teaspoon of sodium citrate for every cup of liquid and 1 pound of cheese. However, sharper cheddars may require more sodium citrate, and you can add more liquid for a thinner sauce.
Sodium citrate gives you precise control over the melting properties of your cheese, allowing you to create a silky-smooth cheese sauce that stays that way even at high heat. It's a handy ingredient to have in your kitchen, and you can easily find it in stores near the baking ingredients or purchase it online.
You can also adjust the amount of sodium citrate to change the density of your cheese. By adding more liquid, your cheese will be runnier, and with less liquid, it will be more like a cheese block.
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Making a cheese sauce
To make a basic cheese sauce, start by chopping up the cheese and placing it in a microwave-safe bowl or saucepan. If using a saucepan, melt some butter and stir in flour and milk to form a paste, then add the cheese. For a microwave, add a tablespoon of milk to the bowl with the cheese. Heat the cheese in the microwave for about 30 seconds to a minute, keeping an eye on it, or heat the saucepan over medium heat until the cheese is melted. Whisk or stir the cheese until it is fully melted and blended with the other ingredients.
Different types of cheese can be used to make the sauce, including American cheese slices, Colby Jack cheese, Sharp Cheddar cheese, or deli-style White American cheese. The amount of cheese used can vary depending on preference, but a general rule is to use about five slices or 1/2 cup of grated cheese.
The sauce can be served with a variety of dishes, including vegetables like broccoli, cauliflower, and potatoes, or chips for dipping. It can also be used as a topping for nachos, macaroni, or pizza. For a tangier flavor, add a tablespoon of French mustard or mustard powder.
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Blending American cheese
American cheese is a processed cheese made by blending different types of natural cheeses, including but not limited to Cheddar, Jack, Colby, and even some Grana cheese. The more types of cheese that are blended, the more well-rounded the flavour profile. White American cheese is made from a blend of these natural cheeses without any colouring additives, whereas yellow American cheese has colouring added, usually annatto, which is a food colouring or dye extracted from the seeds of the Achiote tree.
Processed American cheese was invented in the 1910s by James L. Kraft, the founder of Kraft Foods Inc., who obtained a patent for his manufacturing process in 1916. The term "American cheese" rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.
American cheese is blended with a few other ingredients to alter its texture and flavour. This can be as simple as blending it with another cheese or as complex as melting it with additional whey, milk proteins, and emulsifying salts. This is what allows American cheese to melt without breaking or turning greasy the way a traditional cheese does. The emulsifying agents in American cheese keep it creamy as it melts, whereas traditional cheese like cheddar doesn't contain emulsifiers, so it separates when it melts.
American cheese is a common choice for sandwiches because of its versatile nature, pairing with a variety of meats and other ingredients. It is also used in omelettes, scrambled eggs, and breakfast sandwiches that involve eggs, bacon, and bread. It is also a common choice for macaroni and cheese.
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Frequently asked questions
American cheese melts best when heated with milk. You can use a stove top or a microwave. If using a stove top, grate the cheese and add it to a pot of milk on low heat. If using a microwave, grate the cheese, mix it with milk, and heat in short intervals, stirring in between.
Whole milk or heavy cream is best for melting American cheese.
The best way to grate American cheese is to freeze it for 15-20 minutes before grating it. This will help the cheese stay intact and make it easier to grate.
Yes, you can melt American cheese without milk. You can use a stove top or a microwave and heat the cheese in short intervals, stirring in between.
Melted American cheese is commonly used for queso dip, grilled cheese sandwiches, hamburgers, vegetables, and apple pie.
