I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The scare quotes are because it's a cheese-based product rather than real cheese.) There's no such product here and the solid cheeses I've found here¹ don't melt the same way. American "cheese" when melted in milk over a flame forms a liquid; real solid cheese when melted in milk over a flame forms… milk with semisolid cheese in it.

So my question is twofold:

• Maybe I'm doing it wrong. Is there a way to melt, say, gouda, in milk to form a liquid?

If not, then:

• I understand that the reason American cheese melts so nicely is that it has sodium citrate. Assuming I can get hold of some (which is a separate question), what do I do with it? That is, at what stage in my cooking do I add it, and how much do I add?

posted over 3 years ago

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3y ago

msh210‭

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