What is added to melted cheese to thin it...???
Thinning MELTED Cheese......What to add...???
- Thread starter Sourdough
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I use milk.
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Yep. Milk. Then whisk it well.
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Yeah, Is it real cheese? But yes the answer would still be the same.What's the "Cheese"?(though the answer will probably Still be "milk"..
jd
This was the oddest thread to me. In my entire life I've never needed to thin cheese, other than using a wire slicer instead of freehand. 
Seriously... mind if i ask, why you need to thin cheese? I'm curious as to the circumstance.
Seriously... mind if i ask, why you need to thin cheese? I'm curious as to the circumstance.
In my world, it’s when making queso.
I thin it with a can of Rotel tomatoes with peppers in that case.
Look out, I am agreeing with you again!! Great answer!!
I use chicken broth to thin it. That way I can pressure can whatever sauce I am making.
Like macaroni and cheese.
Like macaroni and cheese.
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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.
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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.
Thanks for the replies.
