Kraft Easy Cheese American - 226g - 8oz

Product Information

Powdered and Freeze Dried cheese products have been available for years, and they are actually not too bad for some applications. They make an excellent sauce, dip or spread, but there’s just something not right about spreading cheese on your sandwich like it was peanut butter. For some things, there is no substitute for the real thing... You can easily heat up this cheese in the microwave and it is great for both dipping and topping. It has just that right consistency overall to be useful and versatile.

Regarding taste, while users say it’s decidedly not gourmet cheese, it has a delicious generic mozzarella flavor and, once rehydrated, has the same texture and feel of fresh mozzarella cheese. In fact, it is only 70 calories per serving! This nacho cheese is creamy and smooth. It has a good consistency that works for dip or topping uses and you can easily mix it with other things like tomatoes, meat, or jalapeños. Why not save yourself some time and just use canned cheese for nachos when you are in the nacho making mood? There are two ways to can food. One is to use a boiling water bath canner, and the other is to can the food in a pressure canner. Water bath canning is when you process jars of high acid foods in a pot of boiling water for a recommended amount of time.Continue adding and melting the cheese until it reaches a 1” headspace. This requires a deeper headspace because of the oils. Chatziantoniou, S. E., Thomareis, A. S., & Kontominas, M. G. (2015, July 28). Effect of chemical composition on physico‑chemical, rheological and sensory properties of spreadable processed whey cheese. Eur Food Res Technol, (241), 737–748. doi: 10.1007/s00217-015-2499-6 There are also 0 grams of trans fat per serving, which is always a nice boost and means you can enjoy so much more, right?

It’s not the best as far as totally natural but the majority of ingredients used are for preservation or creation purposes. The sodium content is not awful considering this is a canned cheese. This is not an all-inclusive list but it is just meant to give you some inspiration for using your cheese.Movie theaters often use a type of nacho cheese sauce that comes in large bags or cans, which can be easily heated and dispensed. The cheese sauce usually contains processed cheese, emulsifiers, and stabilizers to maintain its smooth consistency at a variety of temperatures. Which brand of canned cheese is a top choice for nachos? Thanks to canning and freeze drying technology, it’s possible to find cheese products that have a long shelf life and still taste great without needing to be refrigerated. A common misconception with Kraft’s canned cheese is that it’s the same cheese that comes in their Macaroni and Cheese box. Whey products in processed cheese spreads increases the viscosity of the overall product due to the “intermolecular interactions between adjacent protein molecules with the formation of weak transient networks” formed from the conglomerate cheese mass. [10] The protein concentration within the cheese matrix is directly proportional to the viscosity of the solution due to their interactions with hydrated protein molecules. Therefore, the continuous phase of the oil-in-water emulsion has a greater contribution to the viscosity of the cheese product over than the discontinuous phase. [7] Flow properties [ edit ] Place the jars in the pan and pour warm water in the pan about half way. This will help the cheese melt as they are being filled. Step 6. Fill Jars

It is important that you sterilize your jars. Here, I am using the 8 oz size because there are just two of us and that is perfect for two people. First I wash them in hot, soapy water and then place in a large pot to bring to a boil. Then I remove them to place upside down on a dry towel. It is important to use wide mouthed jars for easy removal of the cheese. In this guide, we will share with you the 9 best canned cheeses for nachos. We’ve done our best to find the best brands out there. Our hope is that we can help you choose a great option without having to do time-consuming research of your own. Overall, Chef-mate Basic Cheddar Cheese Sauce is a good choice for those needing a versatile, easy-to-use cheese sauce for various dishes, as long as you’re aware that the cheddar flavor may be on the milder side. And with its long steam table holding time, this cheese sauce can also work well for events or gatherings where food will be out for a while. La Preferida Nacho Cheese Sauce, 15oz

The Best Canned Cheeses for Nachos

Certain canned cheeses are better for particular situations. Some are ready to eat while others require rehydrating. We’ve included all the details below to help you choose the best product for you. Also, the containers will take up more space in your storage area than a dehydrated product. This could be the right choice for you if you have a significant amount of room and a larger budget for your food prep. Take the jars out with the jar lifter and place them on a towel. Don’t place the jars on top of a cold counter, a towel is recommended. I liked how versatile this cheese sauce is – apart from using it on nachos, it also goes well with dishes like burritos, enchiladas, soft tacos, and even on top of burgers or hot dogs. The fact that it is made from real cheddar cheese and cooked before canning made me confident about the quality of the product, as it didn’t result in that tinny flavor some canned goods have.

Of course, the freezer is also an excellent option for cheese storage. Freeze cream cheese easily, as well as most other cheeses. Store and keep feta cheese fresh in the fridge or freezer. However, it’s always good to explore different storage methods to decide what works best for you. How to Can Cheese in a Pressure Canner This one comes in a jar instead of a can but it really is the same concept. You won’t want to pass up this Tostitos brand queso with a hearty flavor. This is a simple option that comes in a 15-ounce container, sealed with a lid much like a canned option. It’s affordable and delicious. a b c Caric, M., Gantar, M., & Kalab, M. (1985, October 6). Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese – A Review. Food Microstructure, 4(2), 13th ser., 297–312. Retrieved November 28, 2016, from http://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1105&context=foodmicrostructureShred the cheeses. You can use a food processor here, but by hand isn’t all that much more time consuming.