Bobcat-Ag said:

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agcrock2005 said:

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Holy hell, what a game changer. Not just for queso but for making American cheese for smash burgers. I put an Evo in my outdoor kitchen and make smashburgers all the time and found myself paying a premium for nasty American cheese all the time, so I googled and found a video (below) that showed how easy it is to do yourself. Took less than 10 minutes to make and once cold it's very easy to slice for sandwiches/burgers. Cheaper and way more flavorful!

Starts the American cheese recipe at 5:50 mark.

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Do you think you could freeze the sliced cheese that he made? I like the idea of doing the work and then having the slices for a long time.

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The cheese I made lasted a couple weeks in the fridge. Probably could have gone longer

Wonder the same thing. Has anyone frozen their queso?

Made this tonight. Great as always.

Chipotlemonger said:

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Made this tonight. Great as always.

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Last night was monterrey jack with chorizo and homemade poblano salsa

What other recipes besides cheese use Sodium Citrate? I've mastered the queso, and mac and cheese, but wondered what else I could try.

kithas said:

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Yes - I usually make a double batch of queso. Put it in a glass Tupperware with a few slices of pickled jalapeño on top and then straight into the freezer. Turns out great and handy to have for an impromptu taco Tuesday or when company is over for drinks.

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This is great to know! Thanks

There is absolutely nothing wrong with instant awesome Queso. Thanks for the idea.

Note to self: Make some and eat it.

Earlier link for the mac & cheese recipe was broken. Not sure if anyone else attempted to fix this,,but searched for it on Modernist Cuisine and re-linked below.

Silky Smooth Macaroni and Cheese - Modernist Cuisine

That was almost too easy. Only downside was that I thought the cheese we had was Monterey Jack, turns out it was sharp white cheddar. Still good but packing a twang.

I came up with a a ratio of water : sodium citrate : cheese. It works well (got it written down at work somewhere). I usually mix 1/2 taco cheese / 1/2 Mexican cheese from Walmart (largest bag they have). Something like 2 bags of the cheese (one of each), 10 tsp sodium citrate and 64 oz water. Add more water to make thinner, or cook a little longer to thicken. I also add spices and whatever else (chorizo, etc).

This recent thread bump got me thinking...


So I made some mac n cheese using 1/2 pepperjack and 1/2 smoked white cheddar, smashed up a couple of links of smoked boudin from Billy's in Scott, LA. Also a can of green chilies because why hot.

It basically tastes like a pepperjack boudin ball.

you should post that on the other thread!

edit: here -> https://texags.com/forums/67/topics/3438459

https://www.instagram.com/reel/C29-pCEuJtR/?igsh=aHRmMjFuN2w3Y3I=

Made the recipe last weekend. I always trim the water a bit and change up the cheeses. This time it was roughly 2/3 cheddar and 1/3 spicy jack. Threw in chopped up tomato and red onion. As good and easy as always!

SpiderDude said:

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https://www.instagram.com/reel/C29-pCEuJtR/?igsh=aHRmMjFuN2w3Y3I=

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Wait... So lemon and baking soda have the same effect as sodium citrate?!!!

https://www.instagram.com/reel/C3A2vKBg6i9/?igsh=cXdqZW1uMzNhdTI0

I had some very surprising results on my first attempt ever...which was Super Bowl Sunday.

I decided to go basic...just cheese, water, and sodium citrate.

I used aged (18 month) sharp white cheddar. Followed the recipe and came out with a velvety smooth white queso which was absolutely disgusting when I tasted it. Way too intense sharp cheddar flavor. I put it into a container, sealed it, and put it in the frig. Came back two days later and it was incredible. The melding which occurred over two days made me a believer.

ToddyHill said:

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I had some very surprising results on my first attempt ever...which was Super Bowl Sunday.

I decided to go basic...just cheese, water, and sodium citrate.

I used aged (18 month) sharp white cheddar. Followed the recipe and came out with a velvety smooth white queso which was absolutely disgusting when I tasted it. Way too intense sharp cheddar flavor. I put it into a container, sealed it, and put it in the frig. Came back two days later and it was incredible. The melding which occurred over two days made me a believer.

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Toddy, I have a recipe I use for when I sell tacos. Let me know if you want it. It tastes good.

That would be great Zoo!

psoasmajorman "at" y a h o o dot com

Thanks!