I'm trying to make cheddar sticks from scratch

What are common commercial food additives that keep the cheese 'melty', but not runny?

I have tried making fried cheddar sticks but the cheese just oozes out, like thick water...

Freezing first? Freeze the breading too?

Best Answer

Sodium Citrate is the most common emulsifier for cheese, it keeps it soft and flexible when cold, and like a smooth sauce when hot. Being an emulsifier it stops it separating too

See http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/

You can make Sodium Citrate at home, heat a tbs of lemon juice, add 1/2+ tsp of baking soda and stir. Add this to a cup of melted cheese (all very rough measurements). Experiment to get the best results for your cheese of choice!

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How do you make shredded cheese stick together?

Use cornstarch

Sprinkle in some corn starch to your shredded cheese. 1-2 tablespoons per block of cheese is enough. You only need to coat the cheese very finely.

Shake the cheese and corn starch mix to ensure an even coverage.

Store the cheese in the refrigerator or the freezer.

How do you make cheese sticks with string cheese?

Instructions

Fill skillet with a couple inches of oil and heat to 365 degrees.

Whisk together milk and egg in a bowl.

Add breadcrumbs to a separate bowl.

Dip string cheese in egg, then breadcrumbs, then egg again and breadcrumbs again.

Deep fry in batches until crust is golden brown, about 1 minute.

What cheese is in string cheese?

The answer: string cheese must always be mozzarella cheese. Why? Because mozarella cheese is the only type of cheese that has a stringing quality, naturally. Snack cheese, on the other hand, can be any variety of cheese, from cheddar to muenster, but you won't be able to pull it apart in strands.

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