DOMINOS CHEESE DIP RECIPE

I have been trying to crack this recipe since a long time I mean it took months of studying … or maybe I procrastinate a lot ohh well that is the truth but one more truth is also there that  I try to give the most reliable to the best of my knowledge.

In this recipe case I realised soon enough that without the benefits of sodium citrate (E331) and sodium hexameta  phosphates (E452) the recipe isn’t possible at all, you wont get that free and smooth cheese sauce infact in many commercial recipe white sauce has been replaced by cheese sauce and just cream cheese to give a more prominent flavour through but to reduce cost inferior cheeses like “Filler Cheese” is used.

Anyways I thank you all for all the support I know you guys wait for the recipe and many times I am unable to post a recipe but I always try my best to give the best I hope you like this one aswell…. (”,)

Recipe For Cheese Dip with CHEESE SLICES:

45 gms/ 3 White Cheddar Cheese Slices

3.5 gms / 1 tsp Milk Powder

48 gms / 1/4 Cup Whole Milk or Full Cream Milk

12 gms / 1 Tbsp (cold) Salted Butter

Recipe For Making Cheese Dip With PROCESSED CHEESE: 

50 gms/ 2 cubes processed cheese

3.5 gms / 1 tsp Milk Powder

48 gms / 1/4th Cup Whole Milk or Full Cream Milk

12 gms / 1 Tbsp (Cold) Salted butter

NOTE: CHEESE SLICES I HAVE USED

• Kraft Cheddar Cheese Slice
• Go White Cheddar Cheese Slice
• Amul Cheese Slice

INSTRUCTIONS TO MAKE THE VIDEO:

KEY POINTS:

• Try to make the cheese dip by weight and not by volume.
• Cheese dip can be kept in the chiller for 10 days
• If the sauce becomes very thick add more milk and if its thin add more cheese 
• Processed cheese cube dont have a lot of salts added in them so the results will vary.
• YOU NEED TO CHILL THE CHEESE DIP BEFORE YOU USE IT..