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admin | Ripped Workout Plan | 03.12.2013
Turns out, the secret to making a High-Tech Melty Cheese that rivals processed products such as Velveeta is simply to add sodium citrate, an emulsifying salt made from citrus. To help minimize separation, give the nacho cheese a good stir before freezing to help fully incorporate all the ingredients. One painful fact of life is that no cheese melts into a smooth, creamy nacho sauce as well as processed cheese.
Sodium citrate, an emulsifying salt, is all you need to transform a tasty block of real cheese into a creamy cheese sauce. Dissolve this ingredient over heat into the liquid of your choice (Heimendinger suggests using beer for flavor), and slowly add any grated cheese to create an evenly melted sauce.

My parents have this crazy Friday night tradition where we all hang out and watch movies with a giant plate of nachos. I recommend freezing the nacho cheese in small freezer safe containers with lids rather than freezer bags in order to make it easier to get all the sauce out after freezing in small quantities. To thaw, remove the container from the freezer and defrost in the refrigerator overnight or for several hours.
I like to make sure there’s a ton of extra cheese sauce because it’s my favourite part of nachos, but I sometimes make way too much. However, it will take a bit of work to get it to look the same after it’s been frozen and thawed.

Instead of throwing away the extra cheese, I want to know if I can freeze it for the next time I will need it. What happens during freezing is that the fat separates from the rest of the product, causing a slight change in colour and changing the consistency. Not to worry though, the separation is temporary and the consistency can be easily restored.

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