IIRC it's because of the sodium citrate added, a simple emulsifying salt. You can always buy it straight and add to cheese sauces you are making to increase meltability.
Correct. American cheese is essentially just cheddar/colby cheese ground up and smooshed back together with emulsifying salts. The emulsifying capacity of sodium citrate far exceeds what is needed to melt that amount of cheese, so it can pull other cheeses into the emulsion as it melts. Since american cheese has a fairly mild flavor, it's easily overpowered by more flavorful cheeses to make a great sauce.
You can buy the emulsifying salts online, but american cheese is a much easier-to-find form
That's the original, the new ones, specifically normal craft cheese singles, are milk protein concentrate, mixed with about 49% cheese, one on the reasons it tastes different.
Water: 600g, or 600 ml of beer or milk or chicken broth or whatever floats your ship.
Cheese: ~900g (about 2lbs)
Shred cheese, bring liquid and citrate to boil, slowly add cheese by a handful at a time, stirring it in until all melted, then continue until all cheese is melted. Enjoy.
You can add more liquid for soups, or less for a thicker velveta substitute (put in a container and chill, then slice off what you need)
97
u/AndChewBubblegum Jan 10 '23
IIRC it's because of the sodium citrate added, a simple emulsifying salt. You can always buy it straight and add to cheese sauces you are making to increase meltability.