Why Is My Homemade Queso Grainy. Adding cheese to a bubbling mixture will cause the cheese to break down. Add the garlic and cook for another minute.
This is most commonly caused by the temperature being too cool at the fermentation stage. Keep in mind that the less powerful your blender is the more time youll need spend blending the queso to achieve the right consistency. Burning the roux will definitely cause the sauce to be grainy and youll know when it burns from the smell and the golden or brown color of the roux.
This is most commonly caused by the temperature being too cool at the fermentation stage.
Why is my queso gritty. Whisk the flour into the butter vegetable mix and cook for about 30 seconds. So I browsed a few recipes. If your cashew queso is grainy you likely did not blend it long enough.
