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The Melty Cheese Calculator: what have you made?

Dave the Cook

By Dave the Cook
in Cooking

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kostbill

kostbill

Posted
Posted
26 minutes ago, Tri2Cook said:

 

Nope, never found a solution involving other ingredients but altering the liquid - cheese ratio helps, so maybe it's just a matter of figuring out the right ratio for the cheese being used.

Yes but the problem will remain, as time pass, it will get more thick.

 

I tried the method I wrote above, but didn't quite work, although not a complete failure.

Next time I will not add carrageenan, just the methylcellulose.

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