I made or tried to make a simple queso dip for the superbowl and it turned into a congealed mess. The recipe call for sharp chedder and monteray jack cheese mixed with milk (I used whole) then adding tomatoes, habenaro and green onions. I started in a double boiler and the cheese and milk never mixed to form an emulsion. Thinking the mixture was not getting hot enough I dumped it into a sauce pan and increased the heat until boiling and still it did not combine. I have made queso with american cheese and it works but it lacks the cheesy flavor. Is this a temperature issue, or should I use cream or half and half instead of whole milk or a different cheese, such as Colby or mix american and other cheeses. Any help would be greatly appreciated.
post #1 of 13
2/4/08 at 12:06pm