welcome friends welcome back to the
kitchen uh there really is no
explanation for what i'm going to make
today other than
i just wanted to see if i could make it
happen
i'm going to make spray cheese or one of
the brand names that it goes under
in the united states is easy cheese
cheese in a can you spray it out on a
cracker big hit at parties
um and it's still out there people still
buy it so i know that people want to
know how this is made
and i couldn't find any tutorials online
about how to make easy cheese or spray
cheese
so i looked at the the side of a couple
of cans for a couple different brands
looked at the ingredient list and where
the ingredients were listed on the list
and i've come up with something that i
think might work i've never tested this
before so you are going
to see me either make it or fail
right here live on youtube so based on
the ingredient list that i found on the
side of the can i dug deep into our
pantry and i found
a series of chemicals that while not
exactly the same as what's on the side
of the can
they do exactly the same thing and in
food chemistry there's often more than
one way to reach your goal what it comes
down to
is what that particular food processor
or manufacturer likes to use
in their processes and cost and
sometimes they'll choose the cheaper
version or the cheaper way to get to the
end product
even though taste and texture will be
pretty much exactly the same
so in this pot i'm going to start out
with some milk
and some cream the
the recipes for spray cheese or easy
cheese
that liquid part is whey which is what's
left over when they make the actual
cheese something that they would
normally have to throw out
they're now putting back in and getting
you to buy it i'm also going to put in
some neutral oil this
is grape seed oil and that's grape seed
with a g
you could use canola definitely could
use canola
i just think that grape seed has to me
zero flavor and is going to add some
texture without adding any flavor so i'm
going to bring this up to temperature
not quite a boil but we do want to get
it hot enough to melt the cheese and
this
is orange cheddar uh because what comes
out of that can is definitely orange
and this is uh called an
aged or old cheddar it's it's a cheddar
cheese
from the supermarket and i know that a
lot of people in britain look at the
orange cheddar and say
what is that why is it orange in north
america
probably half of the cheese the cheddar
cheese that is sold is orange
so as this comes up to temperature and
starts to melt i'm going to put in some
salt and this is just
plain coarse salt nothing special about
that one
and i'll just give this a bit of a stir
not melting quite yet now that brings us
to this rogues gallery of
food chemistry um this first one is
sodium citrate or it's commonly called
sodium citrate
uh it is actually tri-sodium citrate if
you want to get you know
perfectly pedantic it's an emulsifier
it's going to help keep the fats
and the non-fats together without
separating so you don't get sort of a
clump of cheese with a thing of oily
residue around it
fairly common in a lot of cheese
products fairly common in a lot
of of food products in general
so i'm going to put some of that in this
is the next one i have to read it off
the bag
because i can never remember sodium heta
metaphosphate
again it's an emulsifier you don't need
to use
both of them you could add a little bit
more of this and less of this or
not have this at all i'm going to put it
in because i think it gives a nice
smooth smooth finish when i make nacho
cheese or
when i made american processed cheese a
little while ago check out that video
next is citric acid most of the
most of the brands of spray cheese use
lactic acid
and i have lactic acid down in the
brewery i use that in brewing all the
time
and the citric acid just going to give
it a little bit of tang
and it's going to make up for the fact
that we're using sort of a lower quality
cheddar cheese it'll make it seem older
than it really is
so i'm going to put that in and the last
thing of course
is msg now
on the side of the can they list
autolyzed yeast extract but if you know
anything about idolized yeast extract it
is really just
msg or another name for msg
and we put that in it is a flavor
enhancer it'll bring a little bit of
saltiness because it's
salt as well but it really is just a
flavor enhancer to
bump up the fact that that that cheddar
isn't the greatest cheddar so
the cheese is starting to melt i'm going
to stir this together
get it melted this is all melted
together pretty nicely
but there's still little threads of
cheese throughout so i'm going to
turn off the heat and i'm going to use a
stick blender
just to emulsify it all together and see
if i can get a nice
smooth mixture
okay looking good now that i've got a
nice
smooth mixture i need to get this into
an is-i whipper uh without spilling
everywhere do you think i can do it i
might put something down
i might put it in a bowl just because
i'm pretty sure i'm going to spill
everywhere
and after i get this in i need to charge
it and
so i can either use co2 or nitrous oxide
and i think i'm going to use nitrous
oxide i know that in
the commercial version
it's essentially a plunger inside the
can that pushes the cheese out
the gas doesn't come in contact with the
cheese
not that that's a problem but it's more
like a
tube of caulking like a caulking gun
it's essentially a caulking gun that
pushes out cheese
instead of caulking okay
so i don't think i'm going to fill it
anymore you don't want to overfill these
isis
okay screw on the lid
and i've decided to use nitrous oxide so
we put a nitrous oxide canister in the
handle
and charge it
and just kind of give it a little bit of
shake normally you would do this if
you're doing
whipped cream for instance everything
would have to be super cold because you
want to whip the cream
i'm not necessarily looking to whip the
cheese i'm just looking to force it out
of the canister
and i thought if i did it while the
cheese was hot or warm
it wouldn't have a chance to completely
solidify and it might come out easier
i'm still a little worried about it
coming out of the canister so i'm going
to use a second
nitrous oxide i'm going to put it in i'm
going to charge it
not really shake it just kind of go back
and forth a few times i don't know what
the right answer is
and then i'm going to leave it upside
down
i'll find a bowl or something and i'm
going to leave it upside down to let it
cool
down to at least room temperature before
we give it a try because right now it's
kind of hot
hey jules hey glenn would you like to
spray your own spring cheese
would you like to spray your own or do
you want me to spray it for you
i think that might be too much that was
too much that was too much cheese did
you want to try again so you're in
practice okay
so let's see it just the lightest touch
oh so that's better still a little bit i
think a lot of cheese for that little
chip
okay
are you ready yes
okay as i suspected
i like that i
i'm not sure i've ever had spray cheese
no no so
i is this what you do with it i don't
know i don't know what you do spray
cheese
i really don't know what you do with
spray cheese i know it exists but it's
not
spray cheese is one of those things that
i see on tv but for whatever reason
you know i've never had it now
that being said i'm not sure i'm that
fond of it
oh well as i i will taste it again
but i'm not sure really i just want to
operate the spray cheese
i feel like this is a right-handed
now i didn't put it in the fridge i
think if i put it in the fridge the
texture would be a little firmer
the texture would definitely be a little
firmer you do get a uh
you could like do a whole cake
decorating event
and um some pickled jalapenos
put in and and ground up really fine
with the would give somebody anything
that would pass through the
yeah i mean you'd have to really just
use pickled jalapeno juice
you could use just the juice true
um as you can tell i think this is a
winner i've now on my third one
i can just sit on the couch you can just
sit on the couch and just instead of
dipping just spray a little bit of
cheese on each
each chip
not just fine no no no
no not going to be something that i will
be requesting
okay so we've learned
you can do this but should you
this is the question i'm all for it now
apparently julie's on the fence
no not even on the fence i just no
no spray cheese not just for new year's
eve
although this year it might have it
might be it might be what we're doing
so um i think this is worthwhile if you
have an isi canister
this is this is a worthwhile experiment
to play with and figure it out and then
and then flavor it put in either
jalapenos or
chili spice or i don't know what else
goes in cheese anything goes in cheese
i think the only thing that is fun about
it
is the fact that it's spray that you
spray it and that is fun
i'll give you that so thanks for
stopping
by see you again soon i'm gonna have
another one because i think that's a lot
of fun
i'm gonna ruin my supper
no no there you go you have to be very
careful
mm-hmm
yeah no not for me not at all
you