Spreadable Cheese

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About: I'm known as Glindabunny elsewhere on the web. (silly name, I know... it was based on a former pet) Everyone is born with unique challenges and talents. Find yours and share with others. We can't have a ...

People in our house seem pretty fond of spreadable cheese, whether it's the Pub Cheese sharp cheddar, Kaukauna, or even the stuff that comes out of an aerosol can (okay, only one person who lives here eats that stuff, and he knows who he is).

It's easy to make your own at home.  Cheese has natural but weak emulsifiers in it already.  If you don't heat it, you don't need to add anything but cheese and water to make a spreadable cheese.  Heat destroys these, which is why you need something like sodium citrate for a cheese sauce.

Ingredients:

2 C shredded cheese
3-6 T liquid - water, beer, wine, apple cider, or whatever

Tools:

food processor


Steps:

1. blend together until smooth
2. profit?



More words because this instructable didn't have very many:

I even measured this time because I love you guys so much.  That's saying something.  I hate measuring.


Shred your cheese if you haven't already.  Put it in the food processor with the blade.  Turn it on, then add the liquid, a little at a time. Sharper, more aged cheeses won't have as many emulsifiers in them.  I had to use some regular medium chedder with the Dubliner cheddar Josh likes in this stuff, or it might've turned out too grainy.  Younger cheeses don't always have the depth of flavor that the older ones do, so it's good to use a mix.

The cheese will probably look lumpy at first.  It takes a few minutes in the food processor to really come together.  You can tell when it's done because it'll look suddenly smoother and shiny.  It's fine if the friction from the blades warms the cheese to room temperature; that's not hot enough to break the emulsifiers.

This usually takes about 4 minutes for me.

If your cheese is a bit too rubbery when you dip the crackers in it, add a little more water and mix it again until smooth.  If it's too liquidy and separates, add a handful of shredded cheese and mix again.

I think the cheddar and water that the guys here prefer seems a bit too... sharp.  I add a teaspoon of honey and they don't complain.  I'd prefer to simply use apple cider instead of water, but then they say it "tastes funny."  

Use what you like.  Go make some!  Thanks for reading.

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    11 Discussions

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    AldikaK

    2 years ago

    Fantastic thing to do, is possible to keep it for the next two or three days in the fridge?.

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    wilwrk4tls

    2 years ago

    That is fantastic! I love simplicity. And cheese... mmm

    This is great! I had a big hunk of gouda and really wanted to emulate this gouda dip I found at a specialty store, to save the trip and pricetag. I used probably 1 C shredded gouda and 2 T heavy cream- it's a bit thick, so next time I'll add more liquid. YUM!

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    I haven't tried that... I'm not a fan of the flavor of beer, but if you're into the bitterness it'll bring (and I know many are), try it and let me know how it tastes. :) It shouldn't be too overpowering, since there's not a huge amount of liquid in the cheese spread.

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    s3cur17y

    6 years ago on Introduction

    I tried it and it turned out awesome.

    I added a pack of bacon and about a tablespoon of horseradish.

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    supersoftdrinkrrkrose

    Reply 6 years ago on Introduction

    vinegar might be a bit tart if that's the only liquid you use... but I know some people love the taste. :)