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Why is there no decent kosher cheese dip?

tamarw Jun 26, 2014 05:13 PM

Sparked by a discussion on another board....

What is it about cheese dips (nacho dips, whatever) that are impossible to kasher? Nothing in the Kosher world really comes close to the non-Kosher stuff.

And...does such a homemade recipe exist for cheese sauce that will stay a few days in the fridge?

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  1. d
    DeisCane RE: tamarw Jun 27, 2014 07:11 AM

    You're talking about nacho cheese dip? That you'd heat up?

    I eat non-kosher (vegetarian) cheese and all the stuff on the market I've had is pretty much dreck. You (and other kosher keepers) are not missing out.

    1 Reply
    1. re: DeisCane
      k
      koshergourmetmart RE: DeisCane Jun 27, 2014 10:00 AM

      there used to be a kosher cheese dip. we had and it was meh. not around anymore

    2. c
      CloggieGirl RE: tamarw Jun 27, 2014 10:01 AM

      You're really not missing out with the premade stuff. Even when I didn't keep kosher, I avoided it.

      It's pretty simple to make at home. You just make a roux-based cheese sauce, heavy on the roux. You may need to thin a bit with milk when you reheat. I tend to use a pretty heavy hand with the salt too but that will vary with the cheeses. I like adding combinations of the following: mustard powder, garlic powder, onion powder, or vegan worcestershire sauce. If you want a vivid orange color, paprika does it nicely. I used smoked paprika to add depth of flavor too.

      6 Replies
      1. re: CloggieGirl
        a
        avitrek RE: CloggieGirl Jun 27, 2014 04:08 PM

        Here is an even simpler recipe assuming you can get sodium citrate.

        High-Tech Melty Cheese - MDRN KTCHN: http://youtu.be/gOLgLi5ZJOY

        1. re: avitrek
          tamarw RE: avitrek Jun 28, 2014 07:01 PM

          Hmm, does it need a hechsher?

          If so, where does one get it? :)

          http://www.amazon.com/WillPowder-Sodi...

          1. re: tamarw
            almond tree RE: tamarw Jul 2, 2014 10:33 AM

            This may be way off base but ... is sodium citrate the same as what they call in Hebrew "melach limon"? If so, you could buy it at a store that carries Israeli spices.

            1. re: almond tree
              f
              ferret RE: almond tree Jul 2, 2014 12:45 PM

              citric acid = sour salt = melach limon

              although sodium citrate is sometimes also known by those names, it's not identical to citric acid. It helps emulsify the cheese sauce in this recipe (keeps it from separating).

              1. re: ferret
                almond tree RE: ferret Jul 3, 2014 10:50 AM

                Thanks for the info.

            2. re: tamarw
              a
              avitrek RE: tamarw Jul 2, 2014 11:19 AM

              According to kosherquest it doesn't need a hechsher, but as always, ask your local rabbi.

              http://www.kosherquest.org/book.php?i...

        2. f
          ferret RE: tamarw Jun 27, 2014 02:46 PM

          DIY:

          Homemade "Velveeta"

          http://www.blogher.com/make-your-own-...

          Add a can of diced tomatoes with green chiles (there's an OU brand out there, I have it in the pantry but I'm not at home now) and microwave. Since you're looking for dip texture you can skip the gelatin in the fake Velveeta.

          2 Replies
          1. re: ferret
            h
            hbg1 RE: ferret Jun 30, 2014 12:30 PM

            Ro-tel has an OK. That may be what you're thinking of.

            1. re: hbg1
              f
              ferret RE: hbg1 Jul 2, 2014 12:48 PM

              No, there's an OU brand that isn't Rotel. Just popped into my head: Red Gold.

          2. EatFoodGetMoney RE: tamarw Jul 3, 2014 11:23 AM

            I know absolutely nothing about anything related to your faith but can you eat sodium citrate, and iota carrageenan?

            If so, just buy some sodium citrate and iota carrageenan from:
            http://www.modernistpantry.com/sodium...
            http://www.modernistpantry.com/carrag...

            Mix it with milk/wine/beer/water, add your cheese, and you're set.

            There is actually a recipe over on chow:
            http://www.chow.com/recipes/30276-mar...

            I'd use something like that. The iota carrageenan adds a good mouthfeel and texture. I actually made the recipe the other day and found it too liquidy and smears too easily under shear force to slice easily. There is another recipe from MC@H that does not use iota carrageenan that I like for slicing, but I assume since you're making dip slicing is not the point. The recipe I linked should work pretty well as long as it stays fairly warm.

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