DON'T: Cheese sauce with Mozzerela.

[paulca]

Just don't.  That is all.

Okay, so I tried it.  Maybe put too much in.  No matter how much milk I added and no matter how much I heating and "folded it together" it still ended up a large blob of .... basically kids slime.

It "was" moderately tastey, but I didn't go back for seconds.

[jpanhalt]

That's why creditcard snot* is not used to lubricate ball bearings.

Try parmesan, cotija, or virtually any other cheese.

*https://www.amazon.com/Removable-Marketing-Application-Requiring-Removable/dp/B007GA3S74

[coppercone2]

Maybe try cream instead of milk


I think there is some recpies I saw for welsh rarebit that made a mozzerella sauce some where

[rhodges]

I think Jack cheese is the only one that makes a good sauce without help. But if you use a small amount of sodium citrate, you can use other cheese as a sauce. Just mix citric acid and baking soda in the correct proportions (in water) to get sodium citrate.

[tszaboo]

Also not from Camembert. 

[T3sl4co1l]

Yeah, mozz is a cooking not a melting cheese.  It's already kinda melted and stretched, so there's a much bigger hurdle to get it to loosen up.

Milk helps, but starch is critical; you can't have a stable cheese sauce without milk and starch -- or citrate (and related bits, hexametaphosphate etc.) to make the proteins unlink and get a nacho or process-cheese texture.

Avoid excess heat, too; heat almost inevitably "breaks" sauces.  It's tricky, because you need to simmer but you need to stay below boiling.  Boiling is easy, it's self regulating, but you need juuust enough heat otherwise, and perhaps enough stirring to encourage evaporation (cooling), without getting away from it too long and it starts bubbling.

Cheese you can usually get away with overheating as long as it stirs in and starches block it from glopping together, but it might still end up grainy or something.  Or you might need the heat to get it to melt, not entirely sure, but it can be hard to melt some cheeses -- hard ones like coarsely shredded parmesan, or cooking ones like mozzarella.

Tim

[paulca]

For me a cheese sauce is a white sauce I added some cheese too.  Almost always served with seared chicken strips, sweetcorn, broccoli or peas... on a bed of pasta.

Instead of the 2nds going to waste I added another 1/4 pint of milk to the left overs, brought it up to the boil for a few seconds to repasturize and added a bunch of mature chedar.

Worth doing it was grand.

In the past I have found, if you are after "cheese zest" taste, just drop a table spoon of cheese into a frying pan and turn it into hard brown gloop.  Then put that into the normal cheese sauce.  You can fish the "bits" out before serviing.

[Psi]

I think Jack cheese is the only one that makes a good sauce without help. But if you use a small amount of sodium citrate, you can use other cheese as a sauce. Just mix citric acid and baking soda in the correct proportions (in water) to get sodium citrate.

yep,
Here's a video on it

[paulca]

I prefer Nile's



The only cheese I buy is Cheddar, a few Edam like mild cheeses and mozz usually for adding to frozen pizza.  I do have a tub of "unnamed" Italian Hard cheese for garnish.

I do occasionally purchse the slices of orange "processed cheese", just because I still love opening each slice and eating it from when I was a child.

[TimNJ]

Yeah, mozz is a cooking not a melting cheese.  It's already kinda melted and stretched, so there's a much bigger hurdle to get it to loosen up.

Milk helps, but starch is critical; you can't have a stable cheese sauce without milk and starch -- or citrate (and related bits, hexametaphosphate etc.) to make the proteins unlink and get a nacho or process-cheese texture.

Avoid excess heat, too; heat almost inevitably "breaks" sauces.  It's tricky, because you need to simmer but you need to stay below boiling.  Boiling is easy, it's self regulating, but you need juuust enough heat otherwise, and perhaps enough stirring to encourage evaporation (cooling), without getting away from it too long and it starts bubbling.

Cheese you can usually get away with overheating as long as it stirs in and starches block it from glopping together, but it might still end up grainy or something.  Or you might need the heat to get it to melt, not entirely sure, but it can be hard to melt some cheeses -- hard ones like coarsely shredded parmesan, or cooking ones like mozzarella.

Tim

What are you from Wisconsin or something?

[tooki]

Just don't.  That is all.

Okay, so I tried it.  Maybe put too much in.  No matter how much milk I added and no matter how much I heating and "folded it together" it still ended up a large blob of .... basically kids slime.

It "was" moderately tastey, but I didn't go back for seconds.

When you realize that mozzarella is made by kneading the curds in hot liquid to make them stringy, it becomes obvious why it resists dissolving into hot liquid.

[coppercone2]

what if you blend it?

[IanB]

what if you blend it?

How about if you slice it with sliced ripe tomato, drizzle it with olive oil, season with salt and pepper, and eat it as a salad?

Or how about if you grate it and put it on pizza?

This thread is hilarious.

[T3sl4co1l]

what if you blend it?

Will It Blend?

What are you from Wisconsin or something?

Big if true!

Tim

[paulca]

what if you blend it?

How about if you slice it with sliced ripe tomato, drizzle it with olive oil, season with salt and pepper, and eat it as a salad?

I'm with Michael on this.  Tomatoes are disgusting berries.

[TimNJ]

what if you blend it?

How about if you slice it with sliced ripe tomato, drizzle it with olive oil, season with salt and pepper, and eat it as a salad?

I'm with Michael on this.  Tomatoes are disgusting berries.

Store bought tomatoes are generally an abomination. Sounds like your mind is set, but if you can get your hands on a Cherokee Purple or Mortgage Lifter, I *think* you'd change your mind.