Nacho Cheese


 INGREDIENTS EQUIPMENT TIMING YIELD
300g - Tillamook extra sharp cheddar
300g - milk
12g - sodium citrate
4g - salt
1.5g - sodium hexametaphosphate,
SHMP
50g - pickled jalapeños
my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
blender
about 25 minutes 12  servings

 

RECIPE STEPS

Heat My Sous-Vide to 167°F/75°C

Prepare the cheddar
Cut the cheddar cheese into small pieces, or shred with a grater

Bag and seal
Place milk and salts into the bag and agitate to dissolve
Place the cheese pieces into the bag and seal

Melt the cheese
Cook the bagged mixture for 15 minutes to melt the cheese

Blend
Transfer the melted cheese into a blender
Add pickled jalapeños and blender until smooth

Serve warm with desired tortilla chips