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Outstanding Freeze Dryer Cheese Sauce
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- Опубліковано 13 січ 2022
- In a world filled with "Frankencheese" cheese sauce, in other words cheese sauce that has no cheese in it, I show you how to easily make real cheese sauce using real cheese and dairy and then flavor it so as to be able to replace all those "salt, oil, filler, and chemicals" cheese pouches, bottles, and other containers designed to fool you into believing you are getting real cheese when in fact you are getting an unhealthy fraud. This recipe is designed with no garbage and able to be freeze dried and rehydrated quickly and wonderfully.
I tried this without the soup because I eat Keto and didn’t want the starches or processed stuff and it didn’t work, unfortunately. Then I found the solution. I added sodium citrate (3% of the weight of the cheese) and it turned out perfectly. So for 5 pounds of cheese (I used Kerry Gold grass fed cheddar) I used 5 cups of whole milk and 68 grams of sodium citrate. I warmed the milk, added the sodium citrate and stirred to dissolve, and then added the cheese in batches stirring until it was creamy smooth. Then I added it to the trays, froze, and freeze dried. It powdered beautifully. Sodium citrate makes great creamy cheese sauce with any cheese and any liquid (e.g., wine, water, stock, milk, etc.). The trick is to make sure the fat is emulsified. Thanks for the great videos, Evan! I appreciate your excellent recipes and ideas!
Thank You, I will have to try this. Evan
Thanks for sharing!
@@evanrowell5266 Did you try this method? My friends and I are looking at freeze dried cheese powder as our next production and was wondering your thoughts on this method as well.
@@shannoncraig509i, too, would like to know!
I'm keto also and was going to try this. So glad for your post!! I have made it on the stove with the citrate and it was amazing. Now I can know it will work on FD.
Evan, I can't thank you enough for doing the work to figure this out and share it with us! One of the main reasons I bought my freeze drier was to try and make my own fresher, healthier versions of convenience meals. I've found it's challenging to find recipes for home freeze dried meal "kits". Lots of people seem to be freeze drying fully prepared and cooked meals but that approach has concerned me for reasons such as different hydration rates, blanket effect, etc. I recently freeze dried potato slices and plan to try to make potatoes au gratin with your cheese sauce. I need to figure out how much of each will make a typical 9"x9" pan and how much water would work to rehydrate the potatoes and sauce together to the right consistency as well as bake time. I planned to use the commercial product as a starting point to figure it out. I would love to see a video(s) showing recipes for meal kits using the cheese sauce or other home freeze dried ingredients. Mac n Cheese, Potatoes au Gratin or Scalloped Potatoes, "Helper" type meals or casseroles, Cheddar Broccoli soup mix (or any soup mix ideas), etc... I bet there's a lot of us hoping to find information on that kind of thing. Thank you again!
It's easy to rehydrate (most things ) back to it's original state...... simply weight the completed meal first, then after you freeze dried it ! The difference is how much water you add back !
Thank you for doing all the experimenting for us. In a few days I'll be freeze drying using your recipe. Woo hoo! ...Six days later...I used your recipe and am so pleased with the results. Thank you again, Mr. Rowell!
OMG! Great video on making cheese sauce, We just received our freeze dryer, after watching this video I think this will be the first thing I make. You are so good about explaining how and why, thank you very much for all you do to make us better at freeze drying.
One of the best how-to's I have watched. Definitely will be doing this! Thanks!
I vacuum seal all my quart jars of Cheese. In fact I go a step further and add a 300 cc oxygen absorber.
I tried this sauce in a smaller batch. Thanks for this Evan, it was excellent when re-hydrated. Up here in Canada, our Campbells cheese soup actually contains cheese as the second ingredient so I had to add a little flour. (toasted first). I'm not flavoring the cheese until I use it, so I just need 1 base batch for everything. Looking forward to your next video!
Hello lostsignalreception, Actual cheese in the soup!? I love it, why can't they do that here in America? In any case that's great that you were happy with the results. Keeping the base and seasoning it when you use it is certainly another way to go, in fact I do keep a supply of the base unseasoned. I have been doing some experimentation on replacing the soup with Flour and Half-N-Half or real dairy creamer. So far 2 TBSP of white flour to about a cup of cream has rendered good results. You add the slurry to the hot milk and let it scald for about ten minutes to cook the flour, It needs to be stirred a lot and then you add the cheese and go from there. There is a loss of a little flavor but that can be overcome. Avoid using corn starch, it affects flavor and texture. Thanks for the comment, Evan
@@evanrowell5266 I used to make Spreadable cheese with grated cheddar and a can of evaporated milk. Kinda like cheese wiz. I might experiment with that instead of flour. Cheers.
Today I made this recipe and the plain version is "ok". I will need to tweak it for my taste. I added some Kinder's caramelized onion butter seasoning and Kinder's brand wood fired chili seasoning to some six cup batches and it tastes great. Especially the onion one. The wood fired chili is strong lol. The recipe was shy for my large freeze dryer so I will have to increase it. It only made three trays worth for me as each tray holds six cups. Next time I will double the batch and have some for supper as well. Thank you for sharing the recipe.
Another great video, normally I dont like cheese sauce but this looks like a winner, thanks
Pure genius thank you so much for all the work you put in on this so it will be easier for the rest of us to do this.
WOW That is fantastic can't wait to try it.
You are a genius! I’m so glad I found your channel
Wow thank you so much. It’s so hard to get this detailed information can’t wait to try all the cheese sauces. I have wasted so much cheese doing it wrong.
Great video. Thank you.
I've freeze dried Velveeta and powdered it and works great to make Mac and cheese.
Smoked gouda is amazing for mac and cheese sauce.
SEVERAL QUESTIONS: What milk do you use - whole, 2%, skim, or does it matter? Was your parmesan cheese fresh or dried in the jar? I couldn't tell if you used the silicone mats in the trays or not, what did you use? It looks like you were using the medium model of freeze drier with only 4 trays - is this correct? OH, THANKS BUNCHES, these was a true treasure of a video. I can't wait to get my ingredients and get started!!!
Hello Susan, I like my sauces creamy, so I used whole milk. The cream is important so I wouldn't go with less than 2%. The parmesan was store bought from a jar but I'm sure fresh grated would be wonderful, just make sure the grate is fine. Yes, I do use silicon mats, I use them for everything, and I do have a medium FD with 4 trays. Let me know how your batch turns out. Thanks, Evan
@@evanrowell5266 Thank you so much!!! I am truly excited about this recipe!
U tube is not giving me notifications of when you post (bell icon set to all). I'm very glad your still making videos. I just received my freeze dryer. Now I have a lot of catching up to do. Thanks for the video.
I never comment on any videos but I discovered yours this past week. Yesterday I made 2 batches of this cheese and it fit perfectly on my 5 large trays. I used 2 cups 1/2 & 1/2 with 2 Tbls. flour instead of soup for each recipe. It is very good!!! Also I watched your video on using a pump and setting up the vacuum for the mylar bags. My husband did that for me this week and I can't wait to use it. I like you ended up with 2 pumps from HR because I had to wait for the premier pump to ship. That gave me an extra to use for this purpose. Thanks so much for all your information.
Thank you Cindy, I’m glad you liked the recipe and I’m sure you are going to love vacuum packing with the pump. Evan
Could you please explain a little bit more about the 2 cups and the 1/2 and 1/2 with 2 tablespoons of flour. Because I do not want to use the Campbell Soup. I would be very interesting and using your version of this. Thank you so much.
@@Thisisit120 same here! I’d like more info as well!
Cindy, I’d like more info on using the half and half and flour, cause I don’t like to use Campbell’s Soup either.
Watching from Canada! Definitely going to give this a try
cheese sauce.YUM!
Good Morning, Is there a printed recipe somewhere? Love your video.
Nice! Once I get my freeze dryer set up and making batches of food later this year, I'll perform this process to make your freeze dried cheese sause less the experimentation for now.
TIP:
I followed the transcript and screen shot the places where you talk about the spices packs so when I get to the store to buy them, I can refer to the screen shot for the names of the packets.
Thank you for this fantastic "how to" video!!
ALWAYS BE PREPARED
Brilliant. Once again, so happy to have found youre channel.. Thanks so much
Great Video
This is exciting! Thank you for sharing! I can't wait to make this!
I appreciate your sharing your experiments with cheese and will be trying these. We love cheese in our home and will enjoy I am sure! Thank you so much!
Going to make your cheese sauce. Thanks
I get to lick the beaters! Or the immersion blender. :)
Awesome!
Maybe white cheddar would be good too. It would go with chicken and broccoli well. Thank you for sharing ur findings.
Agreed Jeannie! I'm sure white cheddar would work very well. I think Colby Jack and any other in the cheddar family would also work, even the flavored ones like Pepper jack but to those I would think twice about adding seasoning. Thanks for the comment, Evan :)
Great video and responses to comments/questions. Just found your channel. Looking forward to learning more from your experiences.
I really appreciate all of your research. You do an amazing job. Thank you. I will be making this.
I think I would make my own corn starch thickener, since there are some ingredients in the soup that I do not care for; gluten and soy free.
Do I need to put it in the freezer first before I put it in the freeze dryer..excellent video
Very interesting, thanks
Very clever and I will do this. Are you concerned about putting the cheese into vacuumed sealed jars? The jars you are using don’t seem airtight?
Wow I can't wait to try this. Is there a printable recipe for sauces. I am unable to write at the moment due to have hand surgery but would love to print this and have it read and all the items I need.
thank you so much for this video❤️
What size freezer do u have for 5 cups cheese per tray? Is it medium size or small. And what do I set ur freeze dryer on to make this? Thank you I just found your channel. I love this recipe. I want to make it. God bless you, 😊
I am gluten intolerant and have read many posts regarding how to make this sauce without the soup. Can you please give measures of cornstarch to cottage cheese and when to add this mixture in the process? Much thanks for your very well presented videos! I really enjoy them!
Can you do a video showing your recommendation on the storing method you use for your finished FD products? How do you keep track of what you have and how do you physically store the packs in an efficient manner?
Hello Jon, I could but it would be a short video. What I do is simple, I vacuum pack in the three different sizes of Harvest Rights 7-mil bag and then my wife separates them into menus and tightly packs 2-3 weeks' worth of provisions in a taped close medium box we get at Home Depot and dates each one. We store them in our (and our 2 son's) basements and if we ever need to use them, we can start at the earliest box without having to open up several boxes. Thanks for inquiring, Evan
This is exactly what I have been looking for! Thank you!
another great video!!! Can't wait to try this one!!
Thank you so much for sharing this! You are a God send :)
This looks amazing and delicious. Question, have you tried using just corn starch and flour to thicken and help with the distribution instead of the soup? Wondering how that would work in limiting the preservatives from the soup. Thank you for doing this. Can't wait to make some!
Hello Sheila. No, I have not but I plan too very soon. It sounds like it will probably work. I use the soup because it already has everything I need in measured liquid form and the added bonus of a cheese flavor component. I understand that there are some preservatives, but I consider that to be of no significant consideration considering the volume of cheese and milk I am using. Thanks for reaching out, Evan
I'm about to freeze dry a batch using cornstarch and water as the thickener. I can't have wheat so most canned soups are a no go. I will let you know how it goes.
@@The-Grateful-Hippie how did it turn out with he cornstarch?
@@carrollsuepriddy512 It did very well 👍 I just did the cornstarch and water slurry and cooked it till thickened. I have found we liked yellow cheddar and Colby Jack more than white cheddar so far.
@@The-Grateful-Hippie what was the ratio of cornstarch & water to how much shredded cheese & milk?
Thank you so much!
Do you have any idea what the shelflife would be? I mean for long-term? I have ideal situation. I live in Utah where the air is dry and I have a basement that never gets over 55°. Thanks for any help.
What a fantastic thing you've created and decided to share with the world! I'm going to try it soonest. I would like to know if you think it matters which cheese is used. We love gouda and I'd like to make this using gouda. Do you think that would change the outcome for any reason? Thanks for what you're doing!
Hello Dav bee, any cheese that will melt will be fine. You might have to adjust the amount of milk you use (maybe) to achieve the correct viscosity (thickness) so you will have to experiment. Evan
Do you have a link to the written recipe? Can’t wait to try this :) thank you for sharing!
Hello Andrea. I'm sorry I don't. It's a simple procedure. A large double boiler, 7 cups whole milk, 5 lbs. of shredded cheese (I use sharp), 2 cups of grated Parmesan cheese, 3 cans of cheddar cheese soup and 4 seasoning packages (or none, it's optional). Scald the milk in the double boiler, add the shredded cheese until melted, add the parmesan cheese, power blend the mixture to liquify the parmesan, add the soup, let it simmer for about 5 minutes in the boiling water bath and you're done. You should have about 23 cups of cheese so 5 1/2 cups should fill 4 medium trays. I hope this helps, Evan
Trying this this weekend. Did you grate a block of parmigiana or just use a jar of grated? Thank you.
Hello Blue Wolf, I used regular store bought grated in a bottle. Evan
I would love your recipes printed out. I am unable to write at the moment because of having hand surgery. Do you have them so they can be printed.
Could the cheese soup be illiminated and use modified corn starch (Clear Gel) and flour? Things I have on hand rather than the soup.
I love the taste of this sauce. I just can't get it to go smooth. What am I doing wrong?
Hello Eva, because of the finely grated Parmesan Cheese there will be a very slight gritty texture, that's normal. That is why I show to use a hand held blender with a blade in it. The goal is to solidify the Parmesan into the cheddar as much as you can but even then there will be a slight texture. One other thing that might be happening is you are over heating the cheese. That's not likely if you are using a double boiler because you would have to be getting the chees itself to boil and, sometimes, that can cause the milk to coagulate as it cools so once the cheese is hot reduce the heat until you no longer have a rolling boil in the water. The sauce will still be wonderfully OK, you just might want to blend it more and perhaps add a little more milk if the cheese is too thick or textured for your likeing. Evan
@@evanrowell5266 Thank you! We are loving this cheese sauce!
Thank you Evan..I am a newbie. You have answered a lot of my questions. I am still a little confused about shelf life. For example: How long can you keep the
cheese in the pantry for
everyday use before you need to put an oxygen absorber in the jar? What about for the applesauce cookies once they are freeze dried? Thank you again
Have you tried adding cornstarch and wheat flour as raw ingredients rather than the canned soup?
No but, aside from the fact that what you suggest would work very well, flavor and labor savings are also considerations. The soup has everything I need already prepared in a few cans. Thanks for the inquiry, Evan
You could also just do a full load of plain cheese sauce and then add your powdered spices to the food processor at the end.
Excellent video, but I have a respectful suggestion to improve audio quality. Your audio seems somewhat overmodulated. Get a cheap mixer and turn your audio levels down so it doesn't distort and rattle.
You may be right; I do need to get a better transceiver but I'm still figuring things out. Thanks for the observation, Evan
Have you tried it without the soup? I would think the extra liquid would be enough to allow it to freeze dry well. I don’t each starches for health/allergy reasons. Thanks!
yes, remove the cheese from the hot water and, working fast, replace the soup with 3/4 cup pureed cottage cheese with the parmesan, blend in, separate into 5 cup batches, season and put into trays. Evan
@@evanrowell5266 Thank you for your prompt reply and all your great videos! I’m definitely going to give this a try! I hope you and your family have a happy Easter!
How long will this last in a mylar bag with oxygen absorber. Love the video 😀
Hi Annie, if absolutlu dry and properly sealed in 7 mil Mylar you can count on 25+ years, Evan
@@evanrowell5266 thanks 😊
Evan, have you made a video with the sodium nitrate? Could you send a link? Thank you
What size FD are you using?
If your trying to stay away from so much salt are you worried about those packets? Ive always known those packets to be high sodium.
Yes they are (relatively speaking) but they season a lot of food when you consider the comparative volume of cheese and that the cheese is a topper for other things. You can adjust the amount of the seasoning you add to the cheese, use a salt free flavoring or add nothing at all. It's all good! Evan
Could you please post recipes please
Would you use an o2 absorber for long term storage?
Yes I would, thanks for asking, Evan
Evan, what size freeze dryer do you have?
I have a 5 lb. block of pasteurized process american cheese with jalapenos in it. Can I make cheese sauce out of this with your recipe above?
Yes you can. cube it up in about half inch cubes and then start with only 5 cups of milk, the American cheese is moister than cheddar. Add more milk as you think necessary until you get a creamy consistency, it should run off of a spoon without glopping. Evan
Thank you, Evan😊😊
I made this and it’s delicious! When it came out of the freeze dryer if felt greasy. I added more dry time but still greasy. Is this normal? If so how long will it last for?
I have the same question. What should I do?
What would happen if you just added corn starch and delete the soup?
Hello Courtney. It's hard to say; corn starch could probably be made to work but there's no flavor in corn starch and figuring out how much to use would mean a lot of trial and error. The soup is already mixed and solidified, and I know how much to use. It's just easier and the preservative component is insignificant. I get the correct results with the soup, so I never thought about changing my approach. Thanks for asking, Evan
What would be a gluten free option for soup? Thanks for your wonderful recipes.
Did u get a chance to try this?
Yes it works. But was looking for gluten free as well. I see someone has tried it with citrate acid. Will have to try it.
Great video, a bit of a unrelated tip, turn the gain down on your mic, the audio is clipping pretty bad.
Evan, on level 8 how long is your LED activated on your Impulse sealer? My sealer (harvest right) is not sealing even on level 8. Seals somewhat but I can pop the seal just by squeezing the bag. I may have a faulty one.
If your impact sealer is not plugged directly into a wall socket, it will not work well. These things are power hungry and won't perform well on an extension cord.
Hello lostsignalreception, you can try replacing your heater strip (it's easy and you can get them on Amazon). If that does not work and you are sure you have a good plug-in (no extension cord) then replace the machine and save the new heater strips for when needed, they do wear out. Thanks for reaching out, Evan
@@evanrowell5266 it seems like the timing circuit, the unit is brand new. at level 8, the led only lights for 2 seconds. It's plugged into the wall 20amp circuit. Watching other videos, the led light seems to be powered for 4-6 seconds.
@@The411 I guess the question is "is it worth the time and effort to try and fix it?" They're not real expensive so, if it were me, I would seek a replacement from where I bought it or cut my losses and get a new one. Evan
@@evanrowell5266 Thanks for the replies. I have changed the potentiometer on the unit. The original one measured 130k but had 220k printed on it. Faulty part. I swapped for 500k. My sealer now seals great for 4 seconds on level 6 for 7mil mylar. Though I would still love to know how long the heating element is energized for on a "normal" unit on level 8. The unit came directly from Harvest Right with the freeze dryer.
HOW much cheese was in that bag you poured into the pot?? how many cups or lbs please?
maybe you could actually write the recipe out. or message me with it please I would really like to try this... thank you
Did you use pre shredded cheese or did you shredd from a block of cheese? Also did you use fresh Parmesan cheese or the cheese powder in a can? Thanks in advance.
I used pre shredded cheese and commercially granulated Parmesan. I understand that pre shredded cheese's have some anti-caking agents in it but I think that is not of concern and may even help the final product stay granulated, I don't know but now that you asked I am going to make a batch with a shredded block. I am also working on using pureed cottage cheese in place of the canned cheese soup, so far the results are promising. Evan
@@evanrowell5266 thank you for your prompt reply. I will try with the purée cottage cheese also. Healthier in gradient in that compared to the soup. Thank you for your videos.
Another suggestion, I used a teaspoon of liquid smoke with the cottage cheese and loved the results. Evan
@@evanrowell5266 that’s a really great idea. Thank you. I’m going to try that.
@@780bambam Do not use too much cottage cheese, no more than a cup in this whole batch. Cottage cheese is prone to coagulation and therefore the batch should be run through a food processor to smooth it out if it becomes coarse. Evan
And the cheese sauce packets such as what's in Kraft shells and cheese don't store well.
Store bought shreded cheese usually has cornstarch to keep it from clumping does that make a differance than if you shreded it yourself.?
Haha you just made my cheater cheese sauce i have been making for 30 years. For my mac and cheese!!
Pre shredded cheese more often than not contains anti caking additives and other nasty things.
Hello Noname. That is true unless the cheese must be refrigerated in the store. Most whole cheeses need no additives unless it is multi-ingredient or intended to be unrefrigerated in which case there are a lot of things to look for including whether or not there is actually any cheese, probably not because dairy needs to remain cold. Thanks for commenting, Evan
I just tried the cheese sauce - and it really did not work for me.
After I had added Black Diamond shedded old Cheddar, I looked over the ingredients - and it is LOADED with trans fats.
Not healthy, but also too greasy to FD well - I expect that the manufacturer adds Trans Fats to keep the shreds pliable for salads etc.
For my next run I will be more careful to stay away from trans fats - and will grate a solid block.
Hello Dennis, yes, unblended cheese without added fats is best, grease is a FD worst enemy. Also, keep in mind that excessive heat causes the natural fats in cheese to bind and form oil. You can see the effect when you grill cheese. Be sure to use a double boiler and melt the cheese in the hot milk only long enough to solidify it. Once melted turn down the heat keeping the water hot but not boiling. Thanks for reaching out, Evan
Is the parm cheese you used REAL parm or the Kraft crap?
If Kraft, could real parm be used in this recipe?
I’m already struggling with using the campbells, as it is, I personally can’t bring myself to using the Kraft parm, too. I’m trying to find my level of compromise, for my cheese loving household. ;)
Pre-grated Parmesan cheese may contain up to 3.5% to 4% Cellulose, a plant based anti clumping material. Other than that the only other federally allowed ingredients are milk and salt. I admit that fresh grated Parmesan tastes better and most certainly can be used in this recipe but you must insure it is fine grated. As for the Campbell's you can replace it with a tablespoon of corn starch pureed into a half cup of cottage cheese. You will loose some flavor but you can make up for that with a little extra spice added to your taste. Evan
Silly?. What's the difference between using say a McCormick's pouch of seasoning and their pouch of seasoning? I get not using the cheese but the flavoring packet is no different than buying from a store.
Hi Linda. I'm sorry, I thought I made it clear that you can use whatever seasoning you want, these are just the ones I chose for myself. I don't get what you mean by "not using cheese", Evan
@@evanrowell5266 Sorry Evan, my dogs were wanting to go out so I was typing quickly. I was referring to using the "liquid" cheese sauce from the box and agreeing about not using it. About the seasoning you commented on not using that either. I thought why wouldn't you use that on occasion and getting that "authentic" box taste we've come to love. LOL. I love this recipe and can't wait to try different seasonings. I'm enjoying your videos and how detailed they are. I just ordered a large and now just have to patiently wait. I'm trying to calculate and get a rough idea on my kilowatt usage and all. Sorry for the confusion.
@@lindamickel8545 No problem and thank you. Pouched liquid sauce is not cheese by any definition of the word so, not only will I never consumn one again, I will never purchase a boxed dinner that uses that Frankencheese. Kraft Mac&cheese is my only weakness but I grew up on that stuff. I am currently working on trying to figure out how to recreate the dry sauce flavor using real cheese, not much luck yet but I don't eat it very often and then only Kraft. Besides, the dry flavoring in Kraft is just that, flavoring; you need to add milk and butter.
@@evanrowell5266 I will look forward to seeing if you figure the kraft dry flavor sauce. We are probably around the same age so I know Kraft well. (as do my kids). About 15-20 years ago I used to drive to an Amish store in PA and they had cheese powder. I was always frustrated because there were no directions as to how much milk and butter to use. I'm a baker and I need measurements. I'm trying to be creative and I'm learning. Was just notified this morning that my dryer is getting ready to ship. I ordered on Friday and they said 10-12 weeks. LOL. I have enjoyed your videos and how detail oriented you are. Thank you for sharing your knowledge for us newbies. I am definitely making your cheese powder recipes and will no longer buy the box(my husband and son eat it). I'm just trying to get an idea of how much Kilowatt usage so I have an idea about how much electricity I will use. Again, thank you.
How do you rehydrate it
tinfoil will work on bottom also
just role up some
I have to admit, when you pulled out the can soup, I turned you off. Not you personally, your idea because I am trying to get away from all processed food like can soup and box meals. Swapping one for another is not ideal. I reconsidered and will be trying this to recreate your results as a base line to take your idea further. I do like the convenience but need to change my diet to more whole foods and less packaged convenience foods. Thank you for sharing.
I too thought long and hard about the canned soup but on second thought I notices that the soup has no oil and very few preservatives and represents a very small portion the the total volume. I needed the emulsified starches and added flavor. I could have blended starches and thickeners myself but would have ended up with virtually the same thing found in the can save for more work, so I opted for the easy way out. :) Thanks for the comment. Evan
@@evanrowell5266 I just ran to Kroger's today to get cheese soup. None, not a shelf spot for it. Not even Krogers brand. Other stores are a distance. I might not be able to try this.
@@grandmatuesday1184 I wouldn't worry too much about it, you might lose a little flavor but you can add an extra cup of cheese and extra seasoning to taste. As for the soup, replace it with 2 level TBSP of flour mixed in 3/4 cups Half-N-Half or real dairy creamer found in the refrigeration unit at the store. whisk in the flour/cream slurry to the milk before the cheese and let the milk scald for an extra 10 minutes stirring constantly to cook the flour then add the cheese. Avoid corn starch. Let me know how it goes, Evan
Evan, have you made a video with the sodium nitrate? Could you send a link? Thank you
Evan, have you made a video with the sodium nitrate? Could you send a link? Thank you
Evan, have you made a video with the sodium nitrate? Could you send a link? Thank you