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Making 'Modernist' process cheeses at home

Modernist

By jsmeeker
April 20, 2011 in Cooking

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avaserfi

Posted April 25, 2011

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Posted April 25, 2011

avaserfi (et al): keep an eye out of industrial tips for making processed cheese. Many manufacturers of things like carrageenan have reference recipes, like this one for a block of processed cheese. If this recipe is accurate, you've got way too much carrageenan in your formulation--they suggest 0.25% (though they don't indicated what variety).
Speaking of industrial literature, print this out an read it. It's a comprehensive, fantastic review of all aspects of processed cheese: Processed Cheese Reveiw.

Thanks for pointers. I will definitely keep them in mind the next time I try. Now I need to make time to read the article.

Andrew Vaserfirer aka avaserfi

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avaserfirer@egstaff.org

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