Patrick Oconnell
Sliced cheese can be melted in hot milk, but it's important to note that the type of cheese and the melting method can greatly impact the final result. When melting cheese in hot milk, it's best to use a non-stick saucepan and heat the milk first before adding grated or sliced cheese. Adding a small amount of starch, such as cornstarch, can also help prevent the cheese from becoming lumpy or stringy. Harder cheeses with lower melting points, such as cheddar, Gruyere, or Swiss cheese, are more suitable for melting and are commonly used in sauces or grilled cheese sandwiches. On the other hand, dry and crumbly cheeses like Parmesan, Pecorino, goat cheese, and feta don't melt as well. Additionally, American cheese, which is a processed cheese product, has a high meltability due to its low melting point and the presence of sodium citrate, making it a popular choice for achieving a smooth, gooey texture.
| Characteristics | Values |
|---|---|
| Will sliced cheese melt in hot milk? | Yes, but it will form a semi-solid mixture. |
| What kind of cheese melts the best? | Processed cheeses like American cheese, Cheddar, Swiss, Gruyere, Gouda, Munster, and Cabot's Monterey Jack. |
| What kind of cheese doesn't melt well? | Parmesan, Pecorino, goat cheese, and feta. |
| How to melt cheese? | Melt on a stove or in a microwave. Grate, shred, or slice the cheese into smaller pieces. Add corn starch and milk to prevent lumpiness. Whisk continuously. |
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What You'll Learn
Melting sliced cheese in hot milk
To melt sliced cheese in hot milk, start by grating, shredding, or slicing the cheese into smaller pieces. Then, transfer the cheese to a microwave-safe bowl, or a non-stick saucepan on the stove, and add a dash of cornstarch and evaporated milk or regular milk to prevent the cheese from becoming stringy and lumpy. You can also add a slice or two of American cheese, as this type of cheese has properties that help the mixture melt smoothly.
If your cheese gets lumpy as it melts, add a small amount of an acidic ingredient like vinegar or lemon juice, or alcohol such as white wine or beer, which can add flavor. Whisk the cheese continuously as it melts to keep the mixture smooth.
Once the cheese reaches the desired consistency, remove it from the heat. Cheese has a low burning point, so it can burn easily if left too long. If you are making a sauce, you can add butter and flour to thicken it.
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Choosing the right type of cheese
When choosing the right type of cheese to melt in hot milk, there are several factors to consider. Firstly, it is essential to opt for a cheese that is known for its melting capabilities. Some cheeses are naturally better melters than others, and understanding these varieties can significantly improve your chances of success.
Younger, fresher cheeses tend to melt better than aged varieties due to their higher moisture content. Within this category, several specific types of cheese are renowned for their melting abilities. For example, young Cheddar, a staple in many kitchens, melts extremely well and is a popular choice for grilled cheese sandwiches or as a topping for dishes like chorizo chilli. Similarly, young Gruyère, a Swiss cheese with a slightly sweet, salty, and nutty flavour, is an excellent melter and is often used in French onion soup to create a bubbly, crispy, and browned top layer.
Another variety to consider is Provolone, specifically the deli-sliced version. Provolone melts beautifully over various proteins, including roast pork, chicken cutlets, meatballs, and sausages. If you're looking for a tangier, more aggressive kick, opt for the "sharp" variety of Provolone. For a more complex flavour profile, you can blend Provolone with other cheeses in dishes like macaroni and cheese, tomato pie, quiches, and savory tarts.
If you're seeking a more pungent aroma, Taleggio is an Italian cow's milk cheese with a washed rind that adds a unique touch to your melted cheese creations. Its flavour is surprisingly mellow, with hints of nuts, sweet fruit, and a subtle funk. Like Provolone, Taleggio blends well with other cheeses and can be used in various dishes, including macaroni and cheese, quiches, and savory tarts.
Lastly, it's worth mentioning that process cheeses, including American cheese, are designed to be highly meltable and nearly impossible to break. These cheeses are created by blending real cheese, often a young Cheddar-style, with extra milk, milk protein micelles, and chemical salts, resulting in an extremely low melting point. While American cheese may lack a strong flavour, it is an excellent choice for creating extra-gooey grilled cheese sandwiches or adding a creamy touch to burgers and breakfast sandwiches.
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Adding corn starch and milk
To make a basic cheese sauce with corn starch and milk, you can start by grating, shredding, or slicing the cheese into smaller pieces. This increases the surface area of the cheese, making it easier to melt. Next, in a small bowl, combine corn starch with milk and mix well. The amount of corn starch and milk needed will depend on the amount of cheese you are melting. For dips, it is recommended to use one tablespoon of corn starch per pound of cheese, then add at least five ounces of milk. You can adjust the ratio to get different consistencies.
After preparing the corn starch and milk mixture, transfer the cheese to a microwave-safe bowl and add the mixture. You can also add a dash of an acidic ingredient like vinegar or beer to help the cheese melt smoothly. Finally, microwave the cheese on high heat in short intervals or over low heat on a stovetop until it is completely melted, stirring continuously.
It is important to note that cheese has a low burning point, so it is best to remove it from the heat source as soon as it reaches the desired consistency. Additionally, if your sauce becomes too thick, you can stir in milk a little at a time while heating it over medium-low heat to adjust the consistency.
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Heating liquids before adding cheese
Choosing the Right Cheese
Select a type of cheese that melts well. Harder cheeses, such as cheddar, Gruyere, Gouda, and Swiss cheese, tend to have lower melting points, making them ideal for sauces and dips. Avoid using hard, aged cheeses like Parmesan and Pecorino, as well as dry, crumbly cheeses like goat cheese and feta, as they don't melt as smoothly.
Heating the Liquid
When heating the liquid, it is generally recommended to use low to medium heat. This helps prevent the liquid from burning or scorching. Milk, in particular, should be heated gently to avoid curdling. Bring the liquid to a gentle simmer or a low boil before adding the cheese.
Adding Starch and Acids
To ensure a smooth and creamy texture, add a small amount of starch to the liquid. Cornstarch or flour can be used, and they help thicken the mixture and prevent separation. Additionally, adding an acidic ingredient like vinegar, lemon juice, or beer can enhance smoothness and prevent lumpiness. These acidic ingredients can also add flavour to the dish.
Combining the Cheese and Liquid
Once the liquid is heated, it's time to add the cheese. Grate, shred, or slice the cheese into smaller pieces to increase the surface area, allowing it to melt more evenly and quickly. Continuously whisk or stir the mixture as the cheese melts to ensure a smooth and homogeneous sauce. Keep the heat low to prevent the cheese from burning or becoming greasy and lumpy.
Seasoning and Flavouring
When using milk as the base liquid, aromatics and seasonings can be added to enhance the flavour. Ingredients like butter, cream, and sour cream can also be incorporated to create a richer, more indulgent sauce. Additionally, consider adding a slice or two of American cheese, which has properties that promote smooth melting.
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Melting cheese in a microwave
Firstly, choose a suitable cheese. Harder cheeses with a lower melting point, such as cheddar, Gruyere, Gouda, Munster, or Swiss cheese, are ideal. Processed cheeses, such as American cheese, are also excellent melters due to their added milk and milk protein content, which creates a very low melting point. These cheeses are perfect for grilled cheese sandwiches or adding to soups.
Next, prepare your cheese by grating, shredding, or slicing it into smaller pieces. This step will help the cheese melt more evenly. Place the cheese in a microwave-safe container, preferably non-stick, such as a ceramic bowl. If using a plate, parchment paper can be used.
Before microwaving, add a small amount of corn starch and evaporated milk to the cheese. This step will prevent the cheese from becoming lumpy and stringy. You can also add a dash of an acidic ingredient like vinegar or lemon juice to promote smoothness. A slice or two of American cheese can also help the cheese melt smoothly if you don't mind the taste.
Now, place the bowl or plate in the microwave and heat in short bursts on high power. Start with 30 seconds, and then continue in small increments until the cheese is melted to your desired consistency. Keep a close eye on it, as cheese has a low burning point and can quickly burn.
Finally, remove the melted cheese from the microwave and use it as desired. Whisk the cheese continuously if you want to mix in any additional ingredients and ensure a smooth texture. Now you have a delicious, gooey melted cheese to enjoy!
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Frequently asked questions
Yes, sliced cheese will melt in hot milk. However, the result will be a thick sauce with some clumps. To achieve a smooth consistency, add a dash of corn starch and evaporated milk.
Processed cheese products like American cheese are designed to melt easily. Harder cheeses with lower melting points, such as cheddar, Gruyere, Gouda, and Swiss cheese, are also good melting options.
Grate, shred, or slice the cheese into small pieces to increase the surface area. Then, heat the milk and add the cheese, stirring continuously over low heat. This will ensure even melting without burning the milk or the cheese.
