So I caved and bought some, after a cheese I made for burgers didn't quite come together.
I used it in the MCaH Mac and Cheese recipe. For those of you who don't have it, the recipe goes thusly (
click here to see it):
285g Sharp Cheddar
265g Milk
11g Sodium Citrate
I used about 110g of Gruyere and 175g Medium Chedder for the cheese
Then I added 1.4g SHMP, using the CS nacho cheese recipe as a guide for how much to use.
The emulsion was perfectly smooth, so in that regard it worked well. Very well in fact.
There were two things I wasn't sure about, so I figured I'd ask here.
1. The emulsion was thick in the pot, but I think it would have been perfect in a Mac and Cheese, however as it cooled it rapidly hardened, to the point the mac and cheese was mostly solid by the time we ate it. Now, I know I need to add more liquid (and accompanying SHMP and citrate) to make it runnier, but was the thickness a function of adding the SHMP or using different types of cheese? It was almost thick enough to make slices out of. The recipe says you can set the cheese aside while the macaroni cooks, that that would have left me with a block of solid cheese.
2. I added the milk to the pot, then stirred in the citrate and SHMP. The milk turned clear, almost completely so. I don't recall this happening without the SHMP, but I also can't say that for sure. What's going on with this? I didn't see any sediment, just a slightly milky, but mostly clear liquid.
Thanks!
