Hi all, I had made an Alfredo sauce yesterday, and when I tried reheating it today it just kept splitting. The original sauce contains heavy cream, salt, pepper, Parmesan cheese (the Kraft stuff), butter, and garlic, today I tried reheating it on the stove and added some fat free milk to make it thinner, but as it heated up it kept splitting and I have no idea why. It looks like some cheese curds or something and it’s very frustrating. The liquid is also very thin like water despite not adding any. I’ve made Alfredo sauce with half cream and half skim milk and it turns into a similar situation but it’s still edible. Anyone know what to do and how to fix it? Thank you!!
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