Do It Yourself - Shredded Cheese
From keni 13 years ago
- ~5 min to make
- Serves 1lb
Am I really posting a recipe on how to shred cheese? No. Well, sort of. I'm actually just posting a hint. Pre shredded cheese is evil. Okay, maybe not evil in the demonic, live for eternity in the heated underworld type evil, but it will ruin an otherwise great dish, so, that's pretty close to evil, for us foodies! Read more The packaged shredded cheeses have additives(sometimes including salt or other sodiums) to keep them from sticking and increase shelf life. These not only mean that getting them to melt properly is next to impossible, it also adds a different texture and taste than you'd get from freshly grated cheese. Now, if you are making mac and cheese or a cheese sauce, there's no need to use this method. The beauty is, though, if you do have some of your own stable, shredded cheese in the fridge and you get a hankerin' for a mac and cheese, you CAN use this. It will still melt wonderfully, AND, you get the added bonus of a very slight thickening boost. What this is best for, though, are salads or tacos or baked taters, or anything else where the goal is to add the great flavor only cheese can bring, but in shredded form, without the worry of it all sticking together in a big glob, as fresh cheese is known to do. If this brings even just one person into the world of "say NO to preshredded cheese", then I consider it a success! ;-) See less
Ingredients
- 1lb block shreddable cheese of any kind(hard cheeses like Parmesan or Asiago probably won't need this trick...they usually don't stick, due to their lower moisture content) shopping list
- 1t cornstarch shopping list
How to make it
- Shred cheese, as desired(small or large grate)
- Put cheese in a zipper bag or plastic container with an air tight lid.
- Add corn starch, seal the bag or container, and shake it all up.
- You're good to go. Stable shredded cheese.
- This will be good in the fridge for as long as your block of opened cheese would have been, but, they can also be double or tripled wrapped/bagged, and kept in the freezer. You don't even have to thaw them to add to dishes where you want the cheese to melt.
- (cornstarch should be safe for most low sodium, celiac and diabetic diets)
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