Bryanna
Owner/Moderator
2392 posts
Sep 25, 2008
7:50 AM
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Use 2 tsp. of agar (and 2 tsp. carrageenan)! This makes a nice firm, sliceable cheese, but it melts! And be sure to use only 1 cup of water! I have updated all of the recipes.
I am going to experiment with a version of the sharp cheddar without any agar or carrageenan that can be used as a sauce. Why waste the money on those thickeners if you don't need them? For instance, to make mac 'n' cheese, you could use a whole recipe of sharp cheddar, minus the thickeners, plus 1 recipe of my bechamel sauce (made with the maximum amount of flour). Will let you know as soon as I try it!.
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