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Discussion in 'Food & Cooking' started by mrdecoy1, Jul 27, 2012.
Anyone made this? the steps involved are very vague, I could use some help. Thanks
Its SUPER easy.
Just mix the water, beer, sodium citrate, iota cargeenan, and salt, then bring them to a simmer. Add the cheese and slowly melt it, then remove from heat. Let your cheese set up again and you have a block of premium cheese that melts as well as velveeta! Just boil some noodles and mix with the cheese you made and you are in business.
Ok I got it now. But you start with the water and beer? just like the instructions? thanks
Recipe is here for anyone interested.
Thanks for that link I really want to try this recipe.
I did the recipe tonight. Wasn't sure what salt to use as they didn't specify so I used my trusty kosher salt. Wondering if that was why it tasted so salty? I followed the recipe perfectly and double checked all amounts, any idea on how I could cut the salt taste down on what's left? also, the recipe calls for gouda and sharp cheddar cheese. Thinking about making it again in the future but with different cheese types any suggestions?
Do not add salt till after sauce is done. Cheese is loaded with salt anyway. Beer added reminds me of many years ago there was a dish made with Ale and cheddar, served over toast points. It was called Welsh Rarebit and was extremely popular, at mens lunches.. We did not use chemicals in those days.