My sharp cheddar cheese sauce never comes out real smooth. I know this is a common problem with dryer cheeses.
I was more than pleasantly surprised with these results Homemade sodium citrate = smooth cheese sauce, not to mention it was so quick and easy.
My initial skepticism of the recipe was the total amount of liquid; 3 1/2 tbl lemon juice, 1/3 cup milk. It actually turned out quite thick out as I expected it might,
Probably just fine for a dip consistency, but for the sauce, after it was done, I added enough milk to equal a total of one cup. Smooth, creamy, good guess on my part for a change.
My question is, since the lemon juice baking soda combo is where the science comes in, I don’t want to mess up the formula. Will it disturb the balance if I double or triple the recipe, or will I have to make adjustments?
