Nacho cheese

eminnich_99 · 2024-05-14T14:03:34+00:00

I’ve made the nacho cheese recipe dozens of times, and it came out perfect. The last two times I made it, the sauce seemed broken. Like the milk and cheese didn’t blend together completely. The first time this happened, I didn’t have milk so I subbed 150g. heavy cream, and 150g. water. I thought the substitution could’ve…

eminnich_99

I’ve made the nacho cheese recipe dozens of times, and it came out perfect. The last two times I made it, the sauce seemed broken. Like the milk and cheese didn’t blend together completely. The first time this happened, I didn’t have milk so I subbed 150g. heavy cream, and 150g. water. I thought the substitution could’ve been the problem, but it happened again when I used whole milk. The only thing I can think of is that there’s too much vinegar in my homemade pickled peppers, but I used them several times before with no issue. Any thoughts?

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Comments

Mark_Enlow_1684807

Perhaps too high of a heat.

montebello1964

Did you change the brand/type of cheese you were using? I've never made this recipe, but I'm made similar sauces for macaroni & cheese, and different cheeses require different amounts of melting salts. There is some discussion on this in the "Melty Cheese Slices" CS recipe.

brian_martin2001

That's kinda the point of the forum