She Strengthens

The Ultimate Cheese Recipe: A Game-Changer for Mac ‘n Cheese and Burgers

A Scientific Approach to Cheesemaking

Mark McClusky, a renowned editor, has adapted a revolutionary cheese recipe from the esteemed Modernist Cuisine cookbook. This innovative approach combines Comté, cheddar, and Gouda cheeses with sodium citrate and iota carrageenan to create a velvety, melty cheese that’s perfect for macaroni and cheese or topping burgers.

Special Equipment Required

To ensure precise measurements, a digital ingredient scale that weighs down to the hundredths of a gram is recommended. You’ll also need a 9-by-5-inch silicone loaf pan or a metal loaf pan lined with parchment paper.

Understanding the Ingredients

Sodium citrate, also known as sour salt, is a preservative and emulsifying salt that prevents fat and water separation in the cheese. Iota carrageenan, derived from farmed and processed red seaweed, gels and thickens exceptionally well in the presence of calcium, making it ideal for this recipe.

Yield and Difficulty

This recipe yields approximately 2 pounds of cheese and is classified as easy, with a total preparation time of 2 hours and 15 minutes.

Ingredients

• 180 grams dry white wine
• 190 grams water
• 24 grams sodium citrate
• 3 grams iota carrageenan
• 4 grams kosher salt
• 240 grams shredded sharp cheddar cheese
• 150 grams shredded Comté cheese
• 150 grams shredded aged Gouda cheese

Step-by-Step Instructions

1. Combine Liquids and Emulsifiers: In a medium saucepan, combine wine, water, sodium citrate, iota carrageenan, and salt. Heat over medium-high heat, whisking constantly, until the mixture simmers.
2. Hydrate and Thicken: Let the mixture simmer for 2 minutes, adjusting the heat as needed, until the chemicals hydrate and the mixture thickens at the edges.
3. Add Cheeses and Whisk: Add the shredded cheeses and whisk until completely melted and smooth.
4. Pour and Cool: Pour the mixture into a 9-by-5-inch silicone loaf pan (or metal loaf pan lined with parchment paper). Refrigerate uncovered until the cheese is set, at least 2 hours.
5. Store and Enjoy: Remove the cheese from the pan and wrap it in parchment paper and foil. Store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

Tips and Variations

Watch Mark McClusky prepare this cheese recipe and use it in a grilled cheese sandwich in his My Go-To Dish video for CHOW.com. Experiment with different cheese combinations and uses to elevate your macaroni and cheese or burger game!