Put salted clean water (no salt, if desired) and curds into a pan and heat very slowly until cheese forms a ball. ... When making cheese sauce, stir shredded cheese into the completed white sauce and heat only enough to melt the cheese.
|Title||:||Commercial Foods Exposed!|
|Author||:||Gaye Horsley, Gaye Deamer|
|Publisher||:||Hawkes Publishing Incorporated - 1975-01-01|