When Kraft does it, it looks so easy…
From a box of dry ingredients, comes a classic creamy comfort food of unnatural color and a taste that doesn’t quite meet the standards of your sophisticated cheese palate, so what’s a hungry gourmand to do?
At long last, science has the answer to making your very own mac and cheese without having to wait for the packaged food industry to realize that bleu cheese over noodles is, indeed, a winning combination.
Instead of relying on a Mournay sauce that can dilute the flavor of your favorite cheese, follow in the footsteps of cheesemaker James L. Kraft himself.
Kraft found that adding a small amount of sodium phosphate to the cheese as it melted kept it from turning into a clumpy mess of cheese solids swimming in a pool of oil. Kraft patented his invention and used it to make canned, shelf-stable cheese…
In place of sodium phosphate, we use sodium citrate, which is easier to find in grocery stores or online. Like sodium phosphate, sodium citrate is an emulsifying salt that helps tie together the two immiscible components of cheese: oil and water.
In solid form, cheese is a stable emulsion. The tiny droplets of dairy fat are suspended in water and held in place by a net of interlinked proteins. When cheese melts, however, that net breaks apart, and the oil and water tend to go their separate ways. Sodium citrate can form attachments to both fat and water molecules, so it holds everything together. The end result is a perfectly smooth, homogeneous sauce. The sauce even can be cut into processed cheese-like slices once it cools…
So, save that salad for a side and whip some up before the weather gets too hot.
Full story at Yahoo.
Satisfying your craving for cheese.
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