How to melt cheese in milk
Let the cheese melt - this is how it works in the pan
If you want to melt cheese in the pan, there are a few things you have to pay attention to in order not to experience any nasty surprises when melting cheese. There is only one trick you can use to melt cheese in a frying pan.
What you need:
- a frying pan
- some liquid (wine, broth, cream or milk)
- some cornstarch
Warm, melted cheese is almost refreshing for the soul, the stomach and the palate. Read here how to melt the delicacy in a pan.
Creamy cheese from the pan
- So that the protein contained in the cheese does not burn through the direct heat of the pan, you must ensure that the heat is evenly distributed in the frying pan in order to let the dairy product melt.
- For this reason, add some liquid to the pan first. You can choose whether you want to melt your cheese in wine, cream, broth or milk. You could also use some water to melt the dairy product. But then the taste is also watered down a bit.
- Don't let the liquid you choose get too hot. The base in the pan should be just below boiling point and simmer at most.
- The finer you grate the cheese you have chosen and the higher the fat content of the dairy product, the faster and easier the melting process will be.
Melt the milk product in the pan
- To melt two hundred grams of cheese, you need a teaspoon of cornstarch and three teaspoons of some other liquid.
- With this other liquid, you can choose the one that you are already using to melt the dairy product in the pan. But you can also take lemon juice, lime juice or kirsch and use them to stir the teaspoon of cornstarch until smooth.
- Since the amount is quite small, you can mix the cornstarch and the desired liquid well in an egg cup.
- Gradually add the finely grated cheese to the pan, stirring constantly. Do not add any new cheese until the first milk product has combined with the liquid.
- After half the amount of cheese, stir in the mixed cornstarch.
- You can then let the rest of the cheese melt in the pan.
Thanks to the cornstarch, your cheese, which you melt in the pan, retains its stability and cannot burn or denature into a tough mass.
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