So Easy Homemade Beer Cheese Recipes

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

BEER CHEESE DIP

Steps:

• 1. In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. 2. Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. 3. Whisk in the dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.

BEER CHEESE SAUCE (FOR EVERYTHING)

Steps:

• Toss the cheese with the flour or starch and set aside.
• In a large sauce pan over medium-low heat melt the butter and saute the minced garlic just until it is fragrant and begins to soften.
• Move the pan away from the heat temporarily and slowly add the beer, stirring constantly. Return to the stove ring, and simmer for 2-3 minutes to reduce Add the heavy cream and oregano and simmer for another 2-3 minutes.
• Remove from the heat and slowly begin to incorporate the prepared cheese, about a handful at a time, stirring as you go. Once all the cheese has melted into the sauce you can place it back over a stove ring on low heat for a final thermal boost, about 1 minute. Stir again and enjoy while warm.

SO EASY HOMEMADE BEER CHEESE

Steps:

• 1. If you don't have stale beer, pour the bottle in a sauce pan and boil. Grind both cheeses and add the rest of the ingredients and mix.
• 2. Depending if you want smooth creamy cheese or not, add the beer (still WARM for creamy) to the cheese mixture. I like mine not smooth, but only discovered that after I made it both ways. Room temperature stale beer or cool for not so smooth. Blend completely and cover. Refrigerate over night. Can be served the next day. Great pairing is celery to really taste all the flavors of the cheese and spices.
• 3. Tips....mistakes I made that might save you :-) 1. Do not and I repeat, DO NOT use the store bought bagged shredded cheese. It is not suitable from my experience to stay tasty and tastes fatty. 2. Depending on taste, I perferred the Sharp Cheese block over the Extra Sharp. The extra sharp just seemed too bitter. 3. If you don't like white pepper jack cheese, use 1/4 t. Tabasco. The P.J. Cheese doesn't make it too spicy. That opinion is from someone who hates spicy food... (not me) 5. The total amount will fit into about 3 medium size Mason jars. Before it gets too hard, I put them in the jars, then refrigerate them over night.