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Cheese sauce separates


Home Cooking 15

Cheese sauce separates

riverdale | May 6, 2007 03:50 PM

I seem to be incapable these days of making a milk based cheese sauce, without the cheese separating as soon as I add to the thickened milk. I do the usual butter & flour cooked for a minute or two, then three cups of milk heated till just boiling and then thickened. The last three times I added the grated cheese (after I had taken the pot off the stove) it separated. I have good pots, so I don't get it. For the past year I have been using 1% organic milk - could that have anything to do with it (not that I could see how).

Please help!


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