Binder, thickener, emulsifier for parmesan?
I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most appreciated!
Best Answer
Melt hard cheese with a little sodium citrate to make "processed cheese", which is pourable and moldable while hot
You can make sodium citrate by heating the juice of a small lemon (2 to 3 tsp) in the microwave, and then adding one tsp of baking soda, and heating until it stops reacting (bubbling). Then add 1 cup (~100 g) of grated/shaved/powdered cheese and gently heat until is forms smooth paste. Use a little milk if the cheese is too dry
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Can Parmesan cheese be used as a binder?
The parmesan cheese makes an even better binder than pork rinds and you get a great, traditional consistency with keto ingredients.What is emulsified cheese?
The use of emulsifiers in processed cheese results in a product that melts without separating when cooked; with prolonged heating, some traditional cheeses (especially cheddar and mozzarella) separate into a lumpy, molten protein gel and liquid fat combination.Coatex, acrylic thickeners for rheology optimization
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