On Wednesday, May 1, 2013 12:34:24 PM UTC-5, Sqwertz wrote:
> On Wed, 1 May 2013 09:11:08 -0700, Pico Rico wrote:
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>
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> > "Sqwertz" > wrote in message
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> > ...
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> >> On Mon, 29 Apr 2013 18:55:39 -0600, Janet Bostwick wrote:
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> >>
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> >>> You spoke of this some years ago and I didn't have the courage to use
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> >>> all Velveeta. I used a small portion of Velveeta with my regular
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> >>> cheeses and was pleasantly surprised. The Velveeta held the sauce
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> >>> together smoothly without any graininess and was still 'saucy' the
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> >>> next day for re-heating. The way that I did it, there was no real
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> >>> flavor or mouth feel of the processed cheese.
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> >>
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> >> That's what I do. Just a portion of Velveeta keeps the other cheeses
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> >> from separating.
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> >
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> > Wouldn't using cream instead of milk do the same thing, and avoid the
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> > Velveeta crapola?
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> Nope. The secret is the sodium citrate in the processed cheese.
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> That's what keeps it from separating and makes it smooth and creamy.
>
But using cream works too. When I make cheese sauce it is just cheese and 40% cream. Of course, the whipping cream does contain additives like non and di-glycerides, and carageenan, but I've never found it necessary to add sodium tripolyphospate.
>
> -sw

--Bryan