Cheddar Cheese Spread (Soft Straight From the Fridge)
Ingredients (yields ~1½ cups)
- 200 g sharp cheddar, shredded
- 140 ml water (⅔ cup)
- 10 g sodium citrate (heaping 1 tsp)
- 20–30 g butter (soft; helps creaminess & fridge-spreadability)
- Optional flavorings:
- ¼ tsp mustard powder
- pinch paprika
- pinch garlic powder
- 1–2 tsp hot sauce for tang
Instructions
1. Heat liquid + dissolve the sodium citrate
- Bring water to a light simmer in a small pot.
- Whisk in sodium citrate until fully dissolved.
2. Melt in the cheese
- Lower heat to medium-low.
- Add the cheddar a small handful at a time, whisking until fully melted before adding more.
3. Add butter
- Once smooth, whisk in the soft butter until fully emulsified.
- Butter is key—it softens the final texture and keeps spreadability even when chilled.
4. Blend for extra smoothness
- Use an immersion blender for 10–15 seconds to make it glossy and uniform.
5. Jar & chill
- Pour into a container.
- It will set softly—never rubbery—and remain spreadable directly from the fridge.
✅ Why this formulation works
- More water (140 ml instead of 120 ml) → softer set
- Slightly higher sodium citrate (10 g) → stable, silky emulsion
- Butter → creamy mouthfeel and low melting point, keeping spread soft when cold
✅ Want it even softer?
I can adjust the ratios—for example:
- +10–20 ml more water
- OR +10 g cream cheese
- OR replace butter with 30 g heavy cream
Tell me the texture you want (e.g., “cream cheese soft” or “pumpable”) and I’ll fine-tune it!