I just use cream and butter, bring to a boil, turn down the heat to med and slowly stir in the cheese or it will break if the cream gets too cool. I use 32 oz of cream and a stick of butter and whatever cheese I have on hand. Add as much as you like for the thickness. Then I put it in the fridge, cube it up and freeze it. I melt it down to drizzle over veggies or anything else I want to have it with.
Thanks for this! My life has been transformed by this sort of information. I am turning 65 and for the past 2 years I have combined LOW CARB (Keto) with Intermittent Fasting, lost 82 lbs., came off ALL MEDICATIONS (2 for hypertension, one for high cholesterol and gave up my CPAP for sleep apnea). I am Loving life! I started my own TH-cam channel “Bill C Thompson - Live Healthy, Finish Strong”
I made keto nachos for dinner last night. Your nacho cheese recipe is the best!!!! I only had cheddar and mozzarella cheese on hand. It blew me away! Thank you.
On my list to make. And for anyone looking for the best tortilla chips to make themselves( much cheaper), look for Joe Duff’s recipe. I make a triple batch which makes A LOT. And they stay super crispy for. Long time and are much more filling than store bought
BINGO!!! FINALLY!!! REAL CHEESE SAUCE/DIP! you NAILED this! thank you! ive tried multiple recipes that always resulted in a clump of cheddar cheese sitting in a bath of cream... separated & gross. not happy! sodium citrate is THE ANSWER!!! i wound up with a smooth, creamy cheese sauce that was even better the next day from the fridge (& was firmed up like american cheese.. nice!) The ONLY thing i may change is adding LESS than 2/3c water the 2nd time... it took too long to thicken up which did cause the cheese to want to separate... will cut that to 1/3c & see how that works. & im playing with cheese types... last night i did a majority monterey jack with a little mild cheddar & the small amount of swiss. perfect! added some green chiles. DELICIOUS with pork rinds to dip in! now to control myself so i dont finish all that cheese in 1 or 2 sittings!
Thank you so much, I have already bought the sodium citrate as I found out it stops the cheese sauce from separating but didn’t quite know how to use it. Now I do, you are amazing 🤩
I used to make a similar cheese sauce like this (only thicker) for my rissoles. I just added egg yolk as the thickener. Was just an unsweetened custard with cheese, I guess.
I started using sodium citrate recently when I was trying to cut back on more processed cheese, it works great and just throw mine together in the microwave. I was afraid to to use too much sodium citrate, but I kind of eyeball everything now and it typically works out. If it doesn't, occasionally I add a bit of heavy cream to it and it always fixes it.
This was so fast and good, it is a very plain queso so if you want it spicy you can add habanero cheese maybe 1/2 cup shredded in addition to the 3 cheeses .
Heavenly Fan has an amazing recipie for tortilla chips , i highly recommend checking them out, i think it's only 3 ingredients and with this cheese sauce would be awesome!
Hi there. I caught this on Hifalutin Low Carb, and I’m hoping you will see it: I saw on your website that you recommended against using Calphalon cookware. What is it about those pans that could mess things up? Just wondering, because i have Green Pans (and that’s all) for saucepans, and want to make sure that it will work when I try it.
I guessed you'd be using sodium citrate. That stuff is cool. I've made two differenc cheese soups using this and they both came out smooth and non-glumpy. I haven't used it for Nachos yet because my friend keeps insisting on using the canned campbell's stuff whenever I plan for nachos. He's SO insistent on using it and doesn't believe me that I can make a smooth nacho cheese sauce from scratch. He doesn't know the soups i made before use the same secret ingredient. I'm glad you found it to add to your kitchen arsenal. I'm looking forward to trying YOUR 3 cheese recipe. Steve from Serious Keto used this to make his own meltable cheddar slices. I haven't tried that yet, but it's on my list.
Surprisingly enough, you've pretty much made American cheese (Pasteurized Process Cheese Product). American cheese is made by dissolving real cheddar cheese in a solution of water, sodium citrate, sodium hexametaphosphate, milk powder, and butter. The carbs come from the milk powder, so if you want to limit them, you could probably sub in a whey slurry instead. Both the sodium citrate and hexametaphosphate are emulsifiers, which keep the proteins and fats together.
I would use this is an Arby's type roast beef sandwich on a low carb roll or even just with a knife and fork. (hillshire farms roast beef tastes like arby's when microwaved)
I couldn’t wait to try these, I love cheese Itz. I’ve tried so many of your other recipes and we love them. I followed the recipe exactly they look great taste great, but they never got flaky or crispy. They’re very chewy. What is your advice? 😮
Hi, I have a big party coming up and I want to make Mac and cheese for 50 people but I’m not sure how much citrate to use for how much cheese and noodles, any idea? Thanks , love your recipes!
This tasted great but was waaaay too salty. I used the exact same measurements and technique as the video. Did anyone else have this problem? Is it possible to use less sodium citrate and get the same results? I'll have to try less. In order to salvage what I made, I had to add another 2/3 cup water and a couple more ounces of the cheeses so it wouldn't be too thin. The sauce still held together nicely, so I think I may only try 2 tsp of sodium citrate next time.
:You say here you can't use almond flour for a roux, which is true is my experience, but you have a cauliflower mac video where you essentially do just that. What distinction are you making between the two?
I found you recently and saw an older video where you were using the almond cow. I would just love to buy one ( I will use your link) but I wanted to know how to figure out the carb count? I’m sure taking out the pulp changes things. Thank you!
They have lots of recipes on their website but none have macros. For calculating macros I would just include the nuts/so on it shreds even though you aren’t have the pulp. The pulp has the fiber and we aren’t count the fiber anyway unless you are counting total carbs.
Do you mean heavy cream? I have seen recipes where heavy cream is used but usually there’s a thickener/binder like flour, cornstarch, xanthan gum (keto versions).
@@KetoFocus I found my Keto cheese sauces separate when reheating, so was really interesting in using sodium citrate as it stops that action, it is science
That’s why included the time stamps in the video so you can jump to the start. Also I felt I need to explain why this recipe is different and why certain cheeses are used.
I just use cream and butter, bring to a boil, turn down the heat to med and slowly stir in the cheese or it will break if the cream gets too cool. I use 32 oz of cream and a stick of butter and whatever cheese I have on hand. Add as much as you like for the thickness. Then I put it in the fridge, cube it up and freeze it. I melt it down to drizzle over veggies or anything else I want to have it with.
Could you elaborate on the exact recipe for this? Thanks so much!
@jodyssbbwgirl9946 so you don’t use sodium citrate?
I would love an exact recipe. Thank you
nope. chances are GOOD that it will separate.
get sodium citrate. it IS a game changer!
@@FranklySpeaking.is it safe to use?
Thanks for this! My life has been transformed by this sort of information. I am turning 65 and for the past 2 years I have combined LOW CARB (Keto) with Intermittent Fasting, lost 82 lbs., came off ALL MEDICATIONS (2 for hypertension, one for high cholesterol and gave up my CPAP for sleep apnea). I am
Loving life! I started my own TH-cam channel “Bill C Thompson - Live Healthy, Finish Strong”
I made keto nachos for dinner last night. Your nacho cheese recipe is the best!!!! I only had cheddar and mozzarella cheese on hand. It blew me away! Thank you.
Perfect! Glad it worked with those cheeses too 👏
On my list to make. And for anyone looking for the best tortilla chips to make themselves( much cheaper), look for Joe Duff’s recipe. I make a triple batch which makes A LOT. And they stay super crispy for. Long time and are much more filling than store bought
Nice! I’ll have to try those ❤️❤️
I love Joe Duffs recipes! I will try the tortilla chips!
I just made it and it worked perfect on my husband's nachos and my taco casserole. Thank you!
BINGO!!! FINALLY!!! REAL CHEESE SAUCE/DIP!
you NAILED this! thank you! ive tried multiple recipes that always resulted in a clump of cheddar cheese sitting in a bath of cream... separated & gross. not happy!
sodium citrate is THE ANSWER!!! i wound up with a smooth, creamy cheese sauce that was even better the next day from the fridge (& was firmed up like american cheese.. nice!) The ONLY thing i may change is adding LESS than 2/3c water the 2nd time... it took too long to thicken up which did cause the cheese to want to separate... will cut that to 1/3c & see how that works.
& im playing with cheese types... last night i did a majority monterey jack with a little mild cheddar & the small amount of swiss. perfect! added some green chiles. DELICIOUS with pork rinds to dip in!
now to control myself so i dont finish all that cheese in 1 or 2 sittings!
I can’t wait to try this! I plan on adding jalapeños & green chili’s to mine. 😋
Thank you so much, I have already bought the sodium citrate as I found out it stops the cheese sauce from separating but didn’t quite know how to use it. Now I do, you are amazing 🤩
I used to make a similar cheese sauce like this (only thicker) for my rissoles. I just added egg yolk as the thickener. Was just an unsweetened custard with cheese, I guess.
I started using sodium citrate recently when I was trying to cut back on more processed cheese, it works great and just throw mine together in the microwave. I was afraid to to use too much sodium citrate, but I kind of eyeball everything now and it typically works out. If it doesn't, occasionally I add a bit of heavy cream to it and it always fixes it.
Another great recipe! On my to make list. Ordered the sodium citrate. Thanks for the great recipes!
Perfect! Enjoy the nachos!
You are amazing and I love your recipes. Thank you for all your hard work and sharing this recipe.
KETO cheese on pork rinds... with jalapeños.... Works for me!!
Delicious 🤤 I like to keep it simple too
Them Quest chips are yummers! Making Keto nachos with this sauce will be a game changer! Thanks for sharing this AWESOME resipe!
Thanks for the recipe. I love your videos, you are so straightforward and explain everything so well
You’re welcome ❤️ I’m glad you liked the video 😀
YES! At last, thank you.
You’re welcome ❤️
This was so fast and good, it is a very plain queso so if you want it spicy you can add habanero cheese maybe 1/2 cup shredded in addition to the 3 cheeses .
Thank you for this! I will try it as I've been craving nacho cheese sauce lately!
It’s so good! I hope you make it 😀
Heavenly Fan has an amazing recipie for tortilla chips , i highly recommend checking them out, i think it's only 3 ingredients and with this cheese sauce would be awesome!
I’ll have to look that one up! I love her recipes.
Hi there. I caught this on Hifalutin Low Carb, and I’m hoping you will see it: I saw on your website that you recommended against using Calphalon cookware. What is it about those pans that could mess things up? Just wondering, because i have Green Pans (and that’s all) for saucepans, and want to make sure that it will work when I try it.
I guessed you'd be using sodium citrate. That stuff is cool. I've made two differenc cheese soups using this and they both came out smooth and non-glumpy.
I haven't used it for Nachos yet because my friend keeps insisting on using the canned campbell's stuff whenever I plan for nachos. He's SO insistent on using it and doesn't believe me that I can make a smooth nacho cheese sauce from scratch. He doesn't know the soups i made before use the same secret ingredient.
I'm glad you found it to add to your kitchen arsenal. I'm looking forward to trying YOUR 3 cheese recipe.
Steve from Serious Keto used this to make his own meltable cheddar slices. I haven't tried that yet, but it's on my list.
Surprisingly enough, you've pretty much made American cheese (Pasteurized Process Cheese Product).
American cheese is made by dissolving real cheddar cheese in a solution of water, sodium citrate, sodium hexametaphosphate, milk powder, and butter. The carbs come from the milk powder, so if you want to limit them, you could probably sub in a whey slurry instead. Both the sodium citrate and hexametaphosphate are emulsifiers, which keep the proteins and fats together.
I would use this is an Arby's type roast beef sandwich on a low carb roll or even just with a knife and fork. (hillshire farms roast beef tastes like arby's when microwaved)
Instead of water can you use HWC issues to make the cheese sauce a lil thicker?
Thank you for sharing the recipe 😋 this almost reminded me of cheese fondue!
Yes! And you could use it like that too 😊
this is the best cheese sauce
so good and so easy.
I did it and I am so glad I did. Thank you
Im glad you liked the recipe!! 🤗
Delish recipes and hair always on point! Love your vids! 😍
Thank you ❤️
May I know if Quest protein chips and Quest peanut butter are considered Keto?
I couldn’t wait to try these, I love cheese Itz. I’ve tried so many of your other recipes and we love them. I followed the recipe exactly they look great taste great, but they never got flaky or crispy. They’re very chewy. What is your advice? 😮
They might have been too thick. You have to roll them out paper thin.
@@KetoFocus I will try again. Could I have over worked the dough too? It was separating when I rolled it so I kneaded it more? Thank you.
Can have measurements for the nacho sauce. Thanks Luke your videos
Please make a recipe book
This is amazing !!!! Thank you !!!
I’m glad you liked the video 😀
Could you sub part of the water for heavy cream? Just curious if that would help with creaminess and thickness?
Oh this looks delicious! Thanks for sharing definitely going to try this one! Blessing and love to you!
It’s so good! I hope you make it 😀
@@KetoFocus I have to get a couple ingredients but I am going to for sure!
You are great ❤🌹thanks
Aw! Thanks for the kind words! 🥰
I just use lots of cheese, water and a little heavy cream (to thicken).
I have ordered chips and sodium citrate to make this. I can't wait for nacho night!
Perfect! Enjoy 😉
Love your vids and recipes! TY for taking the time to cater to us 'lifers'. #LowCarbForLife
Btw, pretty sure it's 'xanthan' gum, not 'xantham', lol
Fantastic post!!!!!
Thank you ❤️ I’m glad you liked the video 😀
WoooW!! Your another wonderful recipe!!! Like it, I will make this delicious recipe soon.Thank you so much. The best channal👌🌹👌🌹❤️😋😋😋😋
Thank you so much! I’m glad you liked the video 😀
@@KetoFocus you welcome🌹
I KNEW THIS HAD TO BE A NEW ONE!!
Ahhhh!! That's what I'm looking for! Thanks for sharing!
👍🏾 thanks for sharing dear ❤️
Yum! I will try this!
Hi, I have a big party coming up and I want to make Mac and cheese for 50 people but I’m not sure how much citrate to use for how much cheese and noodles, any idea? Thanks , love your recipes!
Ooh Yes
Can you use potassium citrate?
Thanks!
May Jesus continue to bless you and your family
I haven’t tried that so I’m not sure how well it works. If you try it, let me know!
@ketofocus
What is considered a serving?
Ex: 1 cup or 1/2 cup... for 195 calories
Thanks
A serving is about 1/4-1/3 cup
This tasted great but was waaaay too salty. I used the exact same measurements and technique as the video. Did anyone else have this problem? Is it possible to use less sodium citrate and get the same results? I'll have to try less. In order to salvage what I made, I had to add another 2/3 cup water and a couple more ounces of the cheeses so it wouldn't be too thin. The sauce still held together nicely, so I think I may only try 2 tsp of sodium citrate next time.
Are there any substitutions for fontina cheese? Would cream cheese work?
:You say here you can't use almond flour for a roux, which is true is my experience, but you have a cauliflower mac video where you essentially do just that. What distinction are you making between the two?
Almond flour can make the roux gritty. That’s why I don’t recommend it. That recipe was made before this.
Oops, you did it again! Awesome!
Aw! Thanks for the kind words! 🥰
I found you recently and saw an older video where you were using the almond cow. I would just love to buy one ( I will use your link) but I wanted to know how to figure out the carb count? I’m sure taking out the pulp changes things. Thank you!
They have lots of recipes on their website but none have macros. For calculating macros I would just include the nuts/so on it shreds even though you aren’t have the pulp. The pulp has the fiber and we aren’t count the fiber anyway unless you are counting total carbs.
Asking again since I did not get an answer when I asked this question six months ago lol. Can I substitute a cheese for the fontina?
Thank you
You’re welcome ❤️
Can a little bit of heavy cream be used in this recipe?
Does sodium citrate adversely affect the mouth feel (like xanthan gum makes food slimy)??
? On this cheese sauce says 6 servings, my quess is about 1/ 4 to1/3 cup sound about right to you?
Love the cheese sauce
Thank you! It’s so good! ❤️
Awesome!!!
Couldn't you use cream?
I don't think they sell fontina cheese where I live I've never seen it can I substitute that cheese for something else possibly?
Yes!!!
How much is a serving 2 oz?
Would cream be just as good vs sodium citrate?
Do you mean heavy cream? I have seen recipes where heavy cream is used but usually there’s a thickener/binder like flour, cornstarch, xanthan gum (keto versions).
I follow wheat belly more than keto, heavy cream is used to make cheese sauce.
@@KetoFocus I found my Keto cheese sauces separate when reheating, so was really interesting in using sodium citrate as it stops that action, it is science
Thank you serious keto.!😂
Poor it over broccoli..since it's not my favorite by itself.
You’re awesome💕💕
Thank you ❤️
I should not be watching this...
🙄 I'm fasting today
Looks great! Thanks 🤗
😂 I know what you mean! I was supposed to be eating carnivore today and I had keto cookie dough because I’m making cookies today for a video 🤦♀️
Sodium Citrate is now on my list -- before it GETS PRICEY!! 🧐
Literally 5 minutes and a sponsor plug into an 8 minute video before getting to step 1.
That’s why included the time stamps in the video so you can jump to the start. Also I felt I need to explain why this recipe is different and why certain cheeses are used.
Titian - the price of success, dude...😎
Oh, my god.
It’s so good 🔥🔥
Fondu
xanthaN gum, please! good grief...
Water? Really? I'm out!
oh disappointing, I thought your name was KeroFocus, like Kero Kero Bonito
No, I make keto recipes 😊
😎👌👍✌🖖😁
sorry but too much waffle on this video
This world be a good sauce on cauliflower and broccoli, or a dip for Brussels sprouts