This is lifted from Chef Steps.
Sodium citrate and sodium hexametaphosphate are emulsifying salts commonly used in processed cheese. They can make any cheese melt like Kraft singles instead of splitting in an oily mess.
- Chop cheese into smaller pieces.
- Measure and mix salts.
- Combine all ingredients in a bag then place in a 75°c water bath. Or, alternatively a double boiler should work.
- When cheese is melted, blend until smooth. A stick blender works fine.
- Pour into a greased, plastic wrap lined mould. I used a straight walled double rocks glass worked great.
- Chill in the fridge for at least 12 hours before slicing. Slicing is hella difficult with a knife.
Chef Steps has uses different ratios of ingredients for different types of cheese.