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 Soda Cheese

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Fieldthistle

  • Total Posts: 1948
  • Joined: 7/30/2005
  • Location: Hinton, VA
Soda Cheese Wed, 03/14/07 4:57 AM (permalink)
Hello All,
Has anyone ever had Soda Cheese? I had never heard of it
until we printed an article about in the newspaper where I work.
It seems you can use it as a dip or a spread. My stomach can't
tolerate dairy products too well, but I'm tempted to try this.
Just wondering if anyone else has had this before.
The article was written by Esther Shank.
It takes 1 tbsp. butter
1 lb. white American Cheese
1/2 tsp. baking soda
1 egg
1 1/4 cups of milk (amount of milk may vary according to
your preference of the thickness of the cheese.)
You melt the butter in a saucepan or skillet on low heat. You cut the
cheese up in small pieces for quicker melting, and add the cheese,
stirring constantly until melted. Then add baking soda and stir well.
Beat egg lightly adding milk until blended, and add this to the mixture on the stove, stirring constantly.
Another version just has the 1b. of cheese, baking soda, and 1 1/2 cups of half and half. In this one you heat it in a microwave at 50 percent to avoid burning the half and half. After the cheese and half and half are melted together, you add the baking soda and blend well.
As I said, I am not a big cheese eater and wonder if it is worth doing.
Thanks and...
Take Care,
Fieldthistle
 
#1
    CajunKing

    • Total Posts: 6317
    • Joined: 7/6/2006
    • Location: Live at Saint Clair
    • Roadfood Insider
    RE: Soda Cheese Wed, 03/14/07 2:33 PM (permalink)
    Sounds interesting, I may try and create some this weekend
     
    #2
      fabulousoyster

      • Total Posts: 1855
      • Joined: 11/17/2005
      • Location: new york, NY
      RE: Soda Cheese Wed, 03/14/07 6:40 PM (permalink)
      I don't understand whats the baking soda for, digestion? Is this a fondue?
       
      #3
        pamelakrest

        • Total Posts: 362
        • Joined: 2/29/2004
        • Location: Dayton, Ohio
        RE: Soda Cheese Sun, 03/18/07 4:30 AM (permalink)
        Sounds kinda like a fondue...mmmm....gotta try this one.
        I would think the baking soda is for the pouf lolzz
        Like when you make brittle and you add soda @ the end and it poufs up.
        Pam
         
        #4
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