Silky Smooth Queso
That quest for silky smooth queso—the kind you savor at your favorite Mexican restaurant—has led many of us on a culinary adventure. Fear not, fellow queso enthusiast! The secret lies in sodium citrate. This magical ingredient, derived from a blend of baking soda and citric acid, acts as a natural emulsifier. It breaks down the cheese, transforming it into that dreamy, velvety consistency. And guess what? No need for flour or cornstarch!
This same recipe can be used to make cheese sauce to be used to top broccoli or use in your Mac n’ Cheese. Just leave out the Jalapenos and cumin. So, let’s dive into the cheesy alchemy and create our own silky smooth queso masterpiece. 🧀🌟
The Quest for Silky Smooth Queso: A Cheesy Adventure
Initially, my Silky Smooth Queso culinary journey began with a curious combination: baking soda and lemon juice. The first attempt was nothing short of magic—complete magic! But alas, replicating that enchantment proved elusive. I used milk as the liquid with the cheese and the result was a gritty, clumpy mess.
Try Try Again
Undeterred, I embarked on five more queso-making quests, each ending in the same gritty disappointment. Frustration led me to an unconventional solution: sodium citrate. I ordered it online, hoping it would be my culinary savior.
And lo and behold, the sodium citrate worked its magic! This time, I abandoned milk altogether and opted for beer. The result? A queso masterpiece—silky, golden, and utterly irresistible. The accompanying flavor was nothing short of divine.
Here are a couple of hard-earned tips for fellow queso enthusiasts:
- Stir Stir Stir: When introducing the cheese to the heated beer (now armed with sodium citrate), wield your whisk like a wizard. Stir until no cheese chunks remain and behold the beginnings of emulsification. Keep whisking until the mixture achieves complete smoothness.
- Immersion Magic: If your arms tire from the whisking marathon, summon an immersion blender. The queso shall yield to its power. Blend until perfection is achieved. Your taste buds will thank you.
And there you have it—a tale of triumph over curdled chaos, a queso saga fit for the culinary chronicles. May your queso always be silky, your beer always cold, and your cravings forever satisfied.
!Silky Queso
Bon appétit! 🧀🍺✨
Silky Smooth Queso
Equipment
- 1 Cheese grater.
- 1 Heavy bottom saucepan.
- 1 Kitchen scale. The scale is best to measure the sodium citrate.
Ingredients
- 4 cups Grated cheese of your choice (I used Pepper Jack) Be sure to grate the cheese from a block. It's much better cheese than the already grated cheese found in the grocery store.
- 2 tsp Sodium Citrate
- 2 tbls Water
- 1 cup Beer, or water I used beer.
- 1/4 cup Diced pickled Jalapenos fresh can be used as well. I like the flavor of the pickled jalapenos in the cheese sauce.
- 1 tsp Cumin (optional)
Instructions
- Mix the sodium citrate into the water. Stir until it is fully dissolved and is mostly clear. Add to a saucepan.
- Add in beer, water or milk and bring the mixture to a simmer over medium-low heat. Be sure not to boil.
- Add the cheese. Small batches at a time. Once it is all incorporated, use a whisk to smooth it out. When you lift your whisk, you shouldn't see any chunks of cheese. This could take a little bit to get it fully incorporated.
- Continue to whisk until completely smooth. The sauce will tighten up and get thicker. If you want it thicker add in about 1/2 cup at a time until you reach your desired consistency.
- Add in the jalapenos and cumin.
- Grab some chips and snack away.