Can cheese curdle?

[Scott Anderson]

I have tried to make Chili Con Queso twice now, and each time it ends up
very grainy. My theory now is that I may be overheating the cheese (Longhorn
Cheddar/Monterey Jack) causing it to curdle. Is this likely?

Scott

--
Scott A. Anderson Southern College of Technology sand...@st6000.sct.edu

[Michael J. Edelman]

In article 10...@st6000.sct.edu, sand...@sct.edu (Scott Anderson) writes:
>I have tried to make Chili Con Queso twice now, and each time it ends up
>very grainy. My theory now is that I may be overheating the cheese (Longhorn
>Cheddar/Monterey Jack) causing it to curdle. Is this likely?

Rather, you're causing it to seperate. Sort of the same thing. Add the cheese after
you remove it from the heat.

--mike

[Sharen A. Rund]

Scott Anderson (sand...@sct.edu) wrote:
: I have tried to make Chili Con Queso twice now, and each time it ends up

: very grainy. My theory now is that I may be overheating the cheese (Longhorn
: Cheddar/Monterey Jack) causing it to curdle. Is this likely?

yep - try adding in a little flour

or use the old processed cheese recipe - salsa & velveeta - thin as
needed with beer or wine

: --

: Scott A. Anderson Southern College of Technology sand...@st6000.sct.edu

--
____________ __ ____________ "They that can give up essential
\_____ / /_ \ \ _____/ liberty to obtain a little
\_____ \____/ \____/ _____/ temporary safety deserve
\_____ _____/ neither liberty nor safety."
\___________ ___________/ --Benjamin Franklin
/ \ ALL disclaimers apply ....
~~~~~~

[Bill Shoemaker]

I don't know it it's overheating, but it's not uncommon. I have this
happen all the time when I make Welsh Rarebit (using cheddar). It turns
grainy, but if I keep stirring over low heat, it eventually smooths out.

Using a double boiler or a heat diffuser wouldn't be a bad idea, either.

Or, you could use what a lot of people use for chili con queso...Velveeta.
Cheese snobs look down upon it, but it melts smoothly. I just melt a pound
of Velveeta, a small (2 or 3 oz) package of cream cheese, a can of Rotel
Tomatoes & Green Chilis, and maybe a little sour cream if I have it, in a
pan. That's all. Works well.

Bill Shoemaker

[David Katz]

Scott Anderson (sand...@sct.edu) wrote:
: I have tried to make Chili Con Queso twice now, and each time it ends up

: Scott

Yes - cheese can curdle. When protiens are heated to a sufficiently
high temperature they pull themselves into tight little balls. WHen
this happens with cheese the fat, usually around 30% by weight, is
pressed out leaving the grainy protien balls swimming in a pool of fat.
This happens at about the boiling point of water. If you grate the
cheese, let it warm to room temperature and add it at the end without
reheating there should be no problem. Alternately, you can add the
cheese over very low heat and reheat but not to the boil. The same goes
for making cheese soups or cheese sauce.

Two related points FYI:
- see my recent posting to the query What is a BAIN MARIE regarding
the use of that technique to keep the protien in egg yolks from
curdling; and
- the alcohol in Fondue is important because it lowers the boiling
point of the mixture to below the critical temperature. The dish
can then be put over an open flame and the temperature is regulated
by the alcohol content until most of it is boiled off.
--
Dave Katz, I.S.P., MSc.
Sector Specialist, Information Technology & Telecommunications
Saskatchewan Economic Development Phone: (306) 933-7212
206 - 15 Innovation Blvd Fax: (306) 933-8244
SASKATOON, Saskatchewan S7N 2X8 Ka...@Herald.USask.ca