Why does my cheese sauce solidify

I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx

However, my sauce starts solidifying as it cools down. I am using a slice of provola instead of american cheese. could that be a problem?

Next time I tried doubling the milk andadding a little more flour, it fared a little better, but suffered the same fate. I need it to stay liquid for at least 90 minutes after removing from heat

sauce cheese

Best Answer

Yes substituting provolone makes the difference. Since American is a processed cheese, when it melts it doesn't become stringy but just goop. I imagine that the recipe is specifc to American, maybe something like cheddar would fair well too. But something like provolone which is close to mozzarella will become cohesive with itself as it cools.

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Quick Answer about "Why does my cheese sauce solidify"

Serve the Cheese Before it Cools As the cheese starts to cool, it's going to solidify. The cheese will become firm again if it is allowed to cool. This could lead to clumping issues as well. When you're trying to keep cheese sauce or fondue melted, it's ideal to keep it warm.

Why did my cheese sauce congeal?

Causes of Curdled Cheese SauceHigh heat may be the culprit, especially in a sauce that has a dairy base (as cheese sauce generally does). High heat causes the protein and water in the dairy to separate, with the protein forming curds. The cheese itself may be the cause, assuming it's also made from dairy.

How do you keep cheese sauce watery?

You can thicken cheese sauce further by adding more flour or even using a couple of teaspoons of cornstarch. In a small bowl, dissolve the cornstarch or flour with a cup of water. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken.

The Science Behind the Perfect Cheese Sauce

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