#processed cheese

The latest little experiment: some Velveeta-ish. This batch was made with odds and ends of cheese we had--including the Cheddarlike local hushållsost ("household cheese"), fairly sharp Edam that turned crumbly as hell after I stashed it in the freezer, and a little bit of Port Salut.

Roughly following this recipe:

But not totally, due to the person I am.

That does call for an excessive-sounding amount of sodium citrate. I used 2 teaspoons, and it was still probably more than enough. I also added more cheese than called for, because it looked like it needed it. (Then it got too thick, so I had to add more milk, and...) Anyway, even my reduced amount of 2 tsp. was more than enough emulsifier for a bigger batch than they're saying. But, it's all good.

If you haven't picked up any sodium citrate, which gives you the smooth melting in "processed" cheeses? It's easy to make with either citric acid or lemon juice, and some baking soda. (That's it, that's the scary chemical!)

Better instructions on that here, with measurements using lemon juice:

FFS, don't follow the cheese recipe suggestion of subbing vinegar for lemon juice. That'll give you sodium acetate (from the acetic acid)--which really won't hurt you either, but won't do what you want here.