Secret to Better Grating Soft Cheeses/Butter - Tips & Tricks | Club Foody
Many times there’s a recipe that calls for grated mozzarella. Yes I know… you are already rolling your eyes. This cheese is soft and not really the easiest to grate like other kinds such as cheddar, parmesan and so on. The same applies to blue cheese. Another ingredient that seems almost impossible to do anything with is butter. How can you handle butter differently than just cutting or melting it? I actually have a trick for that and here it is…
When it comes to grating these soft ingredients, the process is not always obvious. The best way for Better Grating Soft Cheeses/Butter is to place them in the freezer. That’s right – in the freezer! After they are frozen and hard, you can grate the amount you need without all the frustration. It makes the task much easier although with butter you have to be quicker because the fat content is higher and unfortunately butter doesn’t stay frozen for very long. When I make my Foolproof Pie Dough, I grate the butter that is already frozen, making my dough flakier.
Besides mozzarella, another ingredient that I use often is blue cheese and there’s a recipe of mine that I grate it as well. It’s my Blue Cheese Dressing. This dressing is quite popular in our house as I use it as a dipping sauce for wing night as well as a salad dressing. I also use it for a marinade with a few modifications to suit this specific recipe that I’ll be posting in 2020… so stay tuned!
Here’s another little tip that goes along with Secret for Better Grating Soft Cheeses/Butter one. When grating ingredients, always grate the softest ingredients first, and then the firmer ones. Using this step keeps the grater cleaner.
The next time you come across a recipe that asks for grated mozzarella, blue cheese, butter etc. you’ll know just what to do. Use this Secret for Better Grating Soft Cheeses/Butter trick… it works like a charm.
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