Cinema style Nachos cheese
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Discussion

xyz123

Original Poster:

1,115 posts

155 months

Saturday 17th July 2021
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Hi, any suggestions on how to get/make cinema style Nachos cheese at home?

Thanks

ReverendCounter

6,087 posts

202 months

Saturday 17th July 2021
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Probably going to be like a roux with a load of appropriate cheese I would have thought.

Looks like BBC Food have instructions: https://www.bbc.co.uk/food/recipes/nacho_cheese_sa...

Mobile Chicane

21,881 posts

238 months

Sunday 18th July 2021
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The answer is to use a pinch of sodium citrate. From specialist chef ingredient suppliers / Amazon.

It emulsifies the fat and lumps of melted cheese into a lovely smooth dippable and pourable sauce.

Nom-tastic.

WCZ

11,370 posts

220 months

Type R Tom

4,281 posts

175 months

Monday 19th July 2021
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I read / watched somewhere that there should be enough sodium citrate in a burger cheese slice to emulsify a larger quantity of sauce to get that smooth style. Unfortunately I can't remember where.

reapercushions

7,459 posts

210 months

Monday 19th July 2021
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Queso is the recipe you're looking for.. much better than adding the chemicals suggested.

https://www.isabeleats.com/queso-dip/


geeks

11,326 posts

165 months

Monday 19th July 2021
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reapercushions said:
Queso is the recipe you're looking for.. much better than adding the chemicals suggested.

https://www.isabeleats.com/queso-dip/
Queso is lovely but it’s just not the same as the chemical soup you get at the cinema lick

craigjm

20,880 posts

226 months

Motoring12345

724 posts

76 months

Tuesday 20th July 2021
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I've tried the roux and cheese method many times and it just doesn't work. Taste too "gourmet" and solidifies quite fast.

A method I've seen on youtube quite a lot is condensed milk and American cheese, which might be a better solution.

Joey Ramone

2,155 posts

151 months

Tuesday 20th July 2021
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As above. Grate a slab of cheese into a bowl, add a big pinch of cornflower, and then gradually stir into a saucepan, already full of a tin of condensed milk, gently heating (not boiling). The end result will be a lovely, velvety cheese sauce.

Chipstick

384 posts

66 months

Tuesday 20th July 2021
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Cinema style cheese. New one on me!