/ck/ - Food & Cooking

>>16813355
i've made more queso than you've had hot meals. i'm always about learning new ways to do things. by all means, stick to the well-trodden path.

>>16813346
in milk, casein and whey are the proteins. these form structures with fat and keep the whole thing "uniform" in your mouth. the fat stays dissolved, trapped by the proteins.

when you heat milk, or add an acid, the proteins straighten out and separates from the water and you get cheese or yogurt.

however in a cheese sauce, if you heat it too much or add too much acid, you really deform the proteins and the fat comes out of the protein complexes and you have oil sitting on top, and thick gritty cheese on the bottom.
you can't force that back together normally.
that is what is known as "broken cheese".

pic related is what it looks like.