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english cheddar cream
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
20 servings
Marcos Santos
@marcosbistro37- Ingredients
- Recipe
- Whole milk333 ml
- Cheese platter200 g
- English Cheddar467 g
- Sodium Citrate50 g
- Sodium Hexametaphosphate1 teaspoon
- Put a pan with little water to boil, take another pan to make a bain-marie, and reserve this pan.
- Place the cheese in the food processor to crush, then place the crushed cheeses in the reserved pan that will be taken to make the lard.
- Then add the milk, sodium citrate, sodium hexametaphosphate, now take the pan to the bain-marie, mix the ingredients well and keep stirring until it becomes a homogeneous, smooth and shiny cream. At this consistency the cream will be ready.
- If it's a little thick, just add a little more milk.
- Tip. To store in the fridge, place a plastic film close to the cream so it doesn't create a cream, and to warm up, take it again to the bain-marie.
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