(2.5 ml) of liquid rennet to ¼ cup (60 ml) of cool … Stir after each time period until you reach the desired consistency. Don’t forget to keep stirring the cheese after each interval so that the mozzarella melts evenly. Your mozzarella should be melted evenly and ready to use. Learn how to melt cheese the best way possible, for better fondue parties, cheese dip, and beer cheese. Low moisture mozzarella can be melted in the microwave. Whether you desire to make the perfect cheese sauce for mac and cheese or to pour over a veggie dish, melting cheese requires time. There are a large number of recipes that call for melted cheese. Using a wooden spoon gently stir the cheese and blend in the corn starch and evaporated milk. Add ½ tablet or ½ tsp. Shred, dice or slice the cheese, place in a microwave safe bowl, set on 50% power level and nuke for 15 second increments. Keep microwaving your cheese in small intervals until it reaches the consistency you want. Stir the cheese with a spoon frequently as it melts. Mozzarella certainly won't melt like the rest of the cheeses on this list, but it is the king of the cheese pull. Step 4 Use a silicone or rubber spatula to remove the melted mozzarella from the pot and gently fold it into your other ingredients. Place the cheese in the pan at low heat and add in a dash of corn starch and evaporated milk as the cheese begins to melt. If the cheese is not melted after 30 seconds, remove it from the microwave, stir it, and then microwave it for an additional five to 10 seconds. Mozzarella is made using a technique called "pasta filata" or string dough. As the water in the bottom pot heats, the cheese will gradually warm and start to melt without scorching. Melt the cheese in 5 to 10 second intervals. Add the rennet to the water. The milk is processed so that it forms elastic You may want to melt some cheese to make a nacho dip, or you may just want to pour some melted cheese over your child's vegetables so that she will eat them. You’ll find the classic, Cabot cheddar cheese in four basic flavors: Mild, Sharp, Extra Sharp and Seriously Sharp The sharpness level indicates how long the cheese has been aged, with aging increasing as you go from Mild to Seriously Sharp.