I own sodium citrate to make my own melty cheeses. I haven’t bought velveeta for that reason, but chefsteps–at least one recipe–calls for a small amount of velveeta in melted cheese applications due to the additional chemicals in it that aren’t as readily available to the home chef.
I love mornay, but it isn’t the same as melty cheese with the salts. Each have their uses.
And there is no substitute for a slice of processed american cheese.
I own sodium citrate to make my own melty cheeses. I haven’t bought velveeta for that reason, but chefsteps–at least one recipe–calls for a small amount of velveeta in melted cheese applications due to the additional chemicals in it that aren’t as readily available to the home chef.
I love mornay, but it isn’t the same as melty cheese with the salts. Each have their uses.
And there is no substitute for a slice of processed american cheese.
I used to say the plastic wrap on processed cheese actually grew on it naturally as part of the process.
I think the one exception is the “Laughing Cow” style wedges. Nice and tasty and spreadable. Last almost forever.