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Started By
Message
How can I avoid cheese curdling?
Posted on 4/11/13 at 9:01 am
Posted on 4/11/13 at 9:01 am
Sorry if I am a cooking n00b but... I tried to make a homemade queso last night from a recipe I saw online. Everything was going great until the very end. I was almost done adding the cheese when I noticed how thick the queso was going to be, I added more milk, turned the burner up a little bit higher to heat the added milk, then added the rest of the cheese. After a while I noticed it had a really wierd texture and absolutely no cheese flavor despite adding a shite ton of cheese.
Where was my problem? If I had to guess it would be when i turned the burner up a little higher, but it wasnt turned up for very long. Or does it have something to do with using shredded cheese?
Also, does curdling take away the cheese flavor or did I just not add enough?
Where was my problem? If I had to guess it would be when i turned the burner up a little higher, but it wasnt turned up for very long. Or does it have something to do with using shredded cheese?
Also, does curdling take away the cheese flavor or did I just not add enough?
5
Posted on 4/11/13 at 9:02 am to GeauxPack81
I guess the other thread wasn't good enough for you, huh pal?
Posted on 4/11/13 at 9:05 am to GeauxPack81
What other ingredients did you use? I like to mix salsa in mine, but if I just dump a bunch of it in there at once it will curdle because of the acidity of the salsa. Have to add it slowly and mix it in there.
Posted on 4/11/13 at 9:09 am to Rohan2Reed
quote:
I guess the other thread wasn't good enough for you, huh pal?
I posted this in that thread yesterday but nobody replied to my comment, except for you, 4 minutes before I posted this. So GTFO of my thread.
Posted on 4/11/13 at 9:12 am to GeauxPack81
quote:
turned the burner up a little bit higher to heat the added milk
In my amateur opinion, I think this is where you went wrong.
Posted on 4/11/13 at 9:13 am to Rohan2Reed
I'll add your comment on this thread since you found that a non-informative comment was easier.
I tried adding milk but I think thats what caused the problem in the first place, may be wrong.
quote:
sounds like from some other posts that adding some milk and/or butter would help.
I tried adding milk but I think thats what caused the problem in the first place, may be wrong.
Posted on 4/11/13 at 9:15 am to GeauxPack81
If I had to guess, it curdled because the cheese was much warmer and milk was too cold when you added milk in.. or the milk may have been sour.. Did you check the expiration date on the milk?
Next time, try heating the milk in a pot, then add room temperature cheese and whisk in to the warm milk.
You shouldn't have a problem..
Posted on 4/11/13 at 9:15 am to GeauxPack81
Posted on 4/11/13 at 9:21 am to MeridianDog
Interesting.. maybe the heat was too high..
Posted on 4/11/13 at 9:22 am to bdevill
quote:
Did you check the expiration date on the milk?
Yeah, the milk was definitely still good. I think room temp cheese would have definitely helped though.
Posted on 4/11/13 at 9:23 am to MeridianDog
I am less concerned about fixing it as I am avoiding it in the future, but this is great to know now .
quote:
Cheese begins to separate at about 160 degrees F; too-high heat will cause your cheese sauce to curdle.
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