I make alfredo sauce from scratch. The recipe I use calls for 6tbsp. butter, 1cup cream or half and half, 1cup parmesan cheese. I hadn't made this in a while, but I have made it twice in the last month both times it broke. I did it he first time from memory and the last following the recipe with one exception I used a blend of four cheeses because I was out of parm. I don't know what I am doing wrong it was like thinned ricotta. I would love some ideas because all the times before it was perfect. I don't know what the difference is.