To fix grainy queso, remove it from high heat, add 1-2 tablespoons of warm liquid per 2 cups of sauce, and whisk or blend until the fat and cheese proteins recombine. For severely broken queso, dissolve sodium citrate at 1-2% of the cheese weight before blending. Gentle heat matters more than extra cheese. Key Facts at a Glance What Causes Grainy Queso? Grainy queso forms when melted cheese loses its stable fat-in-water emulsion. Heat, evaporation, acidity, aged cheese, inadequate liquid, and sudden temperature changes can cause casein proteins to clump while butterfat escapes as oil. Cheese proteins normally surround and…
Author: Carlos_Antonio
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