Post History
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 n...
#4: Post edited
by
msh210
·
2020-08-18T05:59:47Z (over 3 years ago)
I thought 2. was supposed to start the list at 2, but the list is started anew at 1, so I'm changing OL to UL.
- I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here[^1] 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:
1. Maybe I'm doing it wrong. Is there a way to melt, say, gouda, in milk to form a liquid?- If not, then:
2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?- [^1]: though they have definite advantages over American "cheese"
- I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here[^1] 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](//en.wikipedia.org/wiki/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?
- [^1]: though they have definite advantages over American "cheese"
#3: Post edited
by
msh210
·
2020-08-17T12:45:53Z (over 3 years ago)
English
- I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here[^1] 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:
1. Maybe I'm doing it wrong? Is there a way to melt, say, gouda, in milk to form a liquid?- If not, then:
- 2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?
- [^1]: though they have definite advantages over American "cheese"
- I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here[^1] 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:
- 1. Maybe I'm doing it wrong. Is there a way to melt, say, gouda, in milk to form a liquid?
- If not, then:
- 2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?
- [^1]: though they have definite advantages over American "cheese"
#2: Post edited
by
msh210
·
2020-08-17T11:07:04Z (over 3 years ago)
I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here 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:
- 1. Maybe I'm doing it wrong? Is there a way to melt, say, gouda, in milk to form a liquid?
- If not, then:
2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?
- I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here[^1] 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:
- 1. Maybe I'm doing it wrong? Is there a way to melt, say, gouda, in milk to form a liquid?
- If not, then:
- 2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?
- [^1]: though they have definite advantages over American "cheese"
#1: Initial revision
by
msh210
·
2020-08-17T11:05:28Z (over 3 years ago)
How to get my cheese to melt completely
I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The [scare quotes](//en.wikipedia.org/wiki/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 here 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: 1. Maybe I'm doing it wrong? Is there a way to melt, say, gouda, in milk to form a liquid? If not, then: 2. I understand that the reason American cheese melts so nicely is that it has [sodium citrate](//en.wikipedia.org/wiki/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?