Help with Fondue (non alcoholic Fondue)

[BAPyessir6]

I've tried to make fondue maybe. . .4 or 5 times, and every time it breaks or doesn't turn out.

I usually try a good recipe, but I use broth/water instead of the wine since I don't drink and personally don't like alcohol.

So I'm trying to figure out what a good acidification level is for a proper fondue.

Shown is the recipe I usually use. I try adding the broth/garlic/lemon to the pot, then shredding the cheese and tossing it in cornstarch. I bring the water to 140F and add the cheese by hand fills, stirring until each is melted before adding the next handful. Aaaand it always turns out like clumpy. Unfortunately I don't have a picture of it. But I would love any advice or help.

On another note, I have successfully made fondue by using Sodium Citrate, (an emulsifier used in processed cheese making, just a dash) but I'd love to be able to master normal fondue.

Attached is the pictures of my sodium citrate fondue. As you can see, it isn't as stringy as normal fondue.

Would. . .perhaps making a roux for the cheese fondue help stabilize the cheese through increasing viscosity? I feel like tossing the cheese in cornstarch is a similar concept of adding a thickener to help emulsify.

Anyway, I'm spit-balling. Please give me advice/critique!

 

[dragnlaw]

Aside from 'breaking' what is the problem with your fondues? Is it just that?
As in your mac'n cheese recipe - that is an awful lot of cheese! I've also just gone to the Food and Wine web site. Most of those recipes are servings for 8 or 10 - which is probably great for restaurant tables, but 8 people at your dinner would need two pots. Max per pot should really only be 4.

Most of the recipes I have serve 4 people and the amount of cheese is about 1 to 2 cups of grated cheeses = 4 to 8 ounces = 1/2 lb.
I have multiple recipes for non-alcohol fondues. But it is a shame you don't want to include them as they definitely add a 'j'nais sais quoi' profile.
Many of them are aimed at specific flavours. Or specific cheeses.
However, that being said I've used Apple Juice for fondues that include children. But again, it does change the flavour profile. Or you can just use milk.

 

[dragnlaw]

Spicy cheddar cheese fondue (non-alcoholic)
1 clove garlic, halved
1 cup milk (250 ml)
3 cups grated Cheddar cheese
3 egg yolks
1/2 cup cream (125 ml)
1/2 tsp salt (I'd be careful with that, maybe less?)
1/4 tsp white pepper
2 tsp powdered mustard
2 tsp Worcestershire sauce
2 cloves garlic, minced
to serve:
French Bread, cut into cubes,
Spicy Italian sausage, cubed

1. Rub the bottom of a ceramic, or earthenware fondue pot with the garlic clove. Discared the used garlic.
2. Pour the milk into the pot and heat GENTLY.
3. Add the cheese and stir over a medium heat until the cheese is melted. REMOVE from the heat.
4. Beat the egg yolks with the cream, salt, pepper, mustard. Worcestershire sauce and garlic. Add to the cheese and mix well.
5. Return to the heat and cook over a low heat for about five minutes stirring frequently. Do NOT allow to boil.
6. Serve with the bread and sausage.
ENJOY!

 

[jennyema]

Wine is what prevents cheese from clumping and keeps it smooth.

“Wine is an essential ingredient in cheese fondue, not just for flavor, but because its natural tartaric acid prevents the cheese proteins from clumping and ensures a smooth, creamy texture.“

 

[dragnlaw]

Buttermilk-Cheese Fondue (non alcohol), with buttermilk, Swiss Cheese and Cheddar.

Mozzarella Cheese Fondue (non alcolho)
with milk, Mozzarella, Bel Paese (sub Monterey Jack), cream.

Sour Cream Cheese Fondue, Swiss Cheese.

Shrimp Cheese Fondue, milk, cream, and shrimp! LOL - had forgotten this one, need to try it.

How about a Liverwurst Fondue? milk, cream, Parmesan, does have a small amount of sherry but I don't think you can substitute that one, LOL.

and there's more! a Mushroom, a Clam, a Tomato, an Avocado, whew... others but they include wine.
Then there's the Dessert fondues. Chocolate on, you name it. Unfortunately many of them include liqueurs.

 

[BAPyessir6]

I have multiple recipes for non-alcohol fondues. But it is a shame you don't want to include them as they definitely add a 'j'nais sais quoi' profile.
Many of them are aimed at specific flavours. Or specific cheeses.
However, that being said I've used Apple Juice for fondues that include children. But again, it does change the flavour profile. Or you can just use milk.

Thank you for the help!! I was confused by what you said here though. Did you mean, "I have multiple recipes for alcoholic Fondues"?

 

[dragnlaw]

LOL, read it again...

I have multiple recipes for non-alcohol fondues.

all the recipes listed above are non-alcohol.

 

[BAPyessir6]

LOL, read it again...

all the recipes listed above are non-alcohol.

I'm sorry but I still think I'm confused.

You stated in your second post that "I have multiple recipes for non-alcohol fondues. But it is a shame you don't want to include them as they definitely add a 'j'nais sais quoi' profile."

Include, as in include the non alcoholic Fondues? I am excited to try them all the non alcoholic ones you listed. I thought when you said "I don't want to include them" you meant I didn't wanna include any (traditional fondues made with wine) due to alcoholic content.

 

[dragnlaw]

Ahhh, yes. Not clear. I meant "sorry you don't want to include alcohol with your fondues."

I'm afraid my brain runs faster than my fingers. Ooopsie.

 

[BAPyessir6]

Ahhh, yes. Not clear. I meant "sorry you don't want to include alcohol with your fondues."

I'm afraid my brain runs faster than my fingers. Ooopsie.

Thank you! I may try to find a good NA wine or just go with a dash of real wine, but I just don't feel good when I get tipsy.

Also sometimes the taste is very strong/my alcohol tolerance is obviously very VERY low. Maybe if I just use a little wine with lemon juice, I'd be able to tolerate it.

 

[dragnlaw]

Ok, I've never been able to say that the alcohol content of a fondue was anything to make someone tipsy! I admit some have more than other so I will check to see just how much is in some of these.

In the meanwhile did any of the titles I listed interest you?

 

[BAPyessir6]

Ok, I've never been able to say that the alcohol content of a fondue was anything to make someone tipsy! I admit some have more than other so I will check to see just how much is in some of these.

In the meanwhile did any of the titles I listed interest you?

Oh yes, they all looked quite delicious to a honestly. The sour cream was the most intriguing, as I've never thought of using sour cream in a fondue!

I've never heard of Bel Paese either. Fascinating!

Edit: buttermilk! That's a super good idea, as I assume the acidity in the buttermilk would help the cheese in the same way the wine would.

2nd edit: yeah, I felt tipsy years ago when I was 23 drinking a single glass of red that my mom gave to me after eating thanksgiving.

 

[Kathleen]

I've never heard of liverwurst fondue. I want to hear about it. How to make it. What to serve with it. Etc.

 

[dragnlaw]

Bel Paese

Neither had I, googled and a sub for it could be Fontina, Mascarpone, or Taleggio.

Edit: the following was to Kathleen, I know, wasn't clear... my bad.

I'll post it, actually sounds kind of interesting. Especially if I go back tp this market I came across and purchased their pate - was so good I finished the whole thing by the 2 day.

 

[jennyema]

Mascarpone is a type of cream cheese, so it probably wouldn’t be a good sub.

Tallegio and Fontina are tastier cheeses but very similar in texture to bel paese. Bel Paese reminds me a bit of a very mild baby bell.

 

[dragnlaw]

The Mascarpone surprised me a bit too but who am I to argue with AI!

 

[dragnlaw]

@Kathleen here yuh go.. Liverwurst Fondue let us know what you think.

@BAPyessir66 here's your Sour cream Fondue

 

[BAPyessir6]

Please rate what yall think of the fondue I made! (I bought the ingredients for that gruyere fondue about a month ago and finally got around to making it)

Combined NA wine, some water, lemon into a pot with cornstarch & brought it to a boil until the starch gelled. Then I thinned it out with more wine/water to a manageable consistency and tried to keep the mix between 120F and 140F, aiming for 130F.

About 30 minutes of constant aggressive stirring later. . .done! Lots of pictures attached.

I can't tell if it was separating a little bit, when it cooled down to like 110 F or if the water was being squeezed out by the proteins. Either way, any critiques/advice is appreciated. Also recipe attached/wine I used.

No citric acid used this time. It was kind of hard to make sure it didn't overheat. Near the end I accidentally heated it to 150 and saw it start to pill up, so I cooled it as quick as I could and think I saved it.

I also added the cheese in small to medium handfuls, melting fully before adding more. It started to "ball up" a bit (turn into cheese lump that expelled all water), but I think more wine and increasing the heat to 130 (I temped it at 110 when it started to. . . Leak water?) saved it.

 

[taxlady]

How did it taste? Did the consistency work well as fondue?

 

[dragnlaw]

How did it taste? Did the consistency work well as fondue?

Ditto - as long as the taste and consistency were there and it works for you!
How did the others like it? How many partook of the meal?