Cheese | Recipe Book

Cheese

Beer Cheese

Ingredients #

Cheese Blend (White Cheddar, Sharp, Parmesan) g

Ingredient	Baker's %	Weight (g)
Cheese Blend (White Cheddar, Sharp, Parmesan)	100.00	0.00
Water	100.00	0.00
Beer	50.00	0.00
Fat	13.00	0.00
Nonfat Milk Powder	12.50	0.00
Corn Starch	2.20	0.00
Sodium Citrate	2.00	0.00
Salt	1.00	0.00
Onion Powder	0.13	0.00
Garlic Powder	0.13	0.00
Black Pepper, Ground	0.13	0.00
Total	281.09	0.00

Process #

Combine, dissolve cold! water, beer, milk powder, corn starch, sodium citrate.
Heat to simmer (205+ °F).
Remove from heat.
Mix in cheese, in small pieces, one at a time.
Add oil, whisk smooth.

Notes #

Xanthan gum for room temp dip.
Corn starch for thin queso dip.

Broccoli Cheddar Soup

Ingredients #

Basis Total g

Ingredient	Baker's %	Weight (g)
Water	20.00	0.00
Onion	10.00	0.00
Carrot	10.00	0.00
Butter	1.20	0.00
All-Purpose Flour	2.00	0.00
Chicken Base	1.00	0.00
Sharp Cheddar Cheese	11.00	0.00
Raw Broccoli	20.00	0.00
Heavy Cream	12.00	0.00
Paprika	0.23	0.00
Cayenne	0.05	0.00
Garlic, Dehydrated, Minced	0.25	0.00
Black Pepper, Ground	0.25	0.00
Nutmeg	0.03	0.00
Bacon	12.00	0.00
Total	100.00	0.00

Process #

Dice the bacon.
Cook the bacon in a pot.
Drain and reserve the bacon.
Return the bacon fat to the pot.
Add the butter, diced onion, paprika, cayenne, garlic, and black pepper.
Cook until the onion softens.
Add the flour.
Cook the flour mixture briefly.
Add the water and chicken base.
Add the broccoli and carrot.
Cook for about 20 min, or until the vegetables are tender.
Add the bacon and heavy cream.
Add the cheddar a little at a time.
Stir until the cheese melts.
Add the nutmeg.

Notes #

Use 8105 as the maximum.

Mac & Cheese Sauce

Ingredients #

Process #

Dissolve sodium citrate, water.
Bring to simmer.
Add shredded cheese slowly, whisk constantly.

Notes #

use 105% dry noodle by weight of cheddar cheese

Mozzarella Cheese Melt Stuffed

Ingredients #

Process #

Heat water, milk powder 150 °F.
Whisk in cheese, sodium citrate.
Stir until combined.

Notes #

Sodium citrate range: 1.50% to 3.00% total weight.
Recipe uses 1.70%; increase sodium citrate if emulsification is unstable.
For stuffed crust use, this cheese may need more liquid.