When making a vat of cheese sauce, a thing called sodium citrate is your friend….a much stronger cheese flavor than the batch I did a couple years ago, where I had to add milder & more stable cheeses to maintain a good texture.
Contains 2 lbs of Tillamook Extra Sharp White Cheddar & 2 lbs of Velveeta….I think next time I'll skip the Velveeta & use a different cheese & a little more sodium citrate.
After this cools I'll be running it through the freeze dryer.
by jennifer79t