Thinning MELTED Cheese......What to add...???

Homesteading & Country Living Forum

Help Support Homesteading & Country Living Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Sourdough

"Eleutheromaniac"
HCL Supporter
Neighbor
Joined
Mar 17, 2018
Messages
7,243
Location
In a cabin, on a mountain, in "Wilderness" Alaska.
What is added to melted cheese to thin it...???
 
It depends on the cheese. When I used to make my own sauce for things like to use on broccoli, I made it with milk, and added milk to thin it. Now, if and when I buy the queso in a jar, I add a little bit of water to the top, heat it up, and stir it up. Heating it up will also cause it to be thinner, less thick.
 
I learned recently that Texans make queso with velveeta cheese. AWFUL to find that out, no other cheese.
The formative years of my youth were in Texas. And sure enough, you are correct! "Queso" was defined as Velveeta and a can of Rotel tomatoes. Just throw that in the microwave. You knew it was done when the cheese bubbled up, overflowed its container, and started oozing out of the microwave around the buttons and door latch.

I grew up on that stuff. Then one time, when I was visiting a friend in El Paso, we went to a Mexican restaurant that was run by real Mexicans. Those guys know how to cook! They had a queso there that was to die for. Some kind of white cheese with chilis that was just ... wow! I never knew it was even legal to make queso without Velveeta. I wish I knew what was in that restaurants queso, I would try and duplicate it in a heartbeat. But alas, that was probably 35 years ago and I haven't been back to El Paso since. I don't remember anything else about that restaurant - not where it was, what it looked like, what I ordered. But I remember the queso!
 
Milk appears to be the answer. I never have fresh milk. But do have boxed "long term storage" milk.

Thanks for the replies.
 
Back
Top