This recipe calls for sodium citrate, which is a type of salt that works as an emulsifier. This means that when it is added to cheese sauce, it reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating. Instead, it helps to create a smooth, creamy texture to your cheese sauce. Look in speciality food stores and online for sodium citrate. It looks like salt and tastes salty and slightly sour. You will only need a very small amount of sodium citrate in the sauce for it to do it's job, so it is not upping the sodium level of your cheese sauce. If you can't find sodium citrate, you can use 2 teaspoons of citric acid (or sour salt) and 2.5 teaspoons of baking sodium as a substitute. Citric acid, or sour salt, can be found in the kosher section of most grocery stores. You should also use high-quality cheese for your fancy cheese sauce, such as Pepper Jack, Gouda, or Gruyere. These cheeses will likely come in blocks. Use a grater to make 1 cup of your chosen fancy cheese. In a medium saucepan, mix together the sodium citrate and the water, beer, or wine. There should be enough liquid mixture to just cover the bottom of your saucepan; the entire cup may not be necessary so pour the liquid in a little bit at a time. Place the medium saucepan on a medium heat and bring the liquid to a low simmer, but not a full boil. There should be small bubbles forming on the surface of the liquid. Add the cheese to the pan and stir with a spoon until the cheese has melted and is blended with the liquid. Thanks to the sodium citrate, the sauce should have a smooth, creamy consistency. Put your sauce in a bowl and dip chips or vegetables into it, or pour it over chips to make nachos. You can even pour it on top of steamed vegetables to make them more delicious. The sauce should maintain its creamy texture, even as it begins to cool. This sauce can be stored for up to a week in the refrigerator.
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One-sentence summary -- Gather your ingredients. Mix teaspoon sodium citrate with cup liquid. Heat the liquid mixture. Add the grated cheese to the pan. Serve the sauce.

If your fraction contains a sum of two terms in the denominator, at least one of which is irrational, then you cannot multiply the fraction by it in the numerator and denominator. 42+2{\displaystyle {
rac {4}{2+{\sqrt {2}}}}} To see why this is the case, write an arbitrary fraction 1a+b,{\displaystyle {
rac {1}{a+b}},} where a{\displaystyle a} and b{\displaystyle b} are irrational. Then the expression (a+b)(a+b)=a2+2ab+b2{\displaystyle (a+b)(a+b)=a^{2}+2ab+b^{2}} contains a cross-term 2ab.{\displaystyle 2ab.} If at least one of a{\displaystyle a} and b{\displaystyle b} is irrational, then the cross-term will contain a radical. Let's see how this works with our example. 42+22+22+2=4(2+2)4+42+2{\displaystyle {
rac {4}{2+{\sqrt {2}}}}\cdot {
rac {2+{\sqrt {2}}}{2+{\sqrt {2}}}}={
rac {4(2+{\sqrt {2}})}{4+4{\sqrt {2}}+2}}} As you can see, there's no way we can get rid of the 42{\displaystyle 4{\sqrt {2}}} in the denominator after doing this. The conjugate of an expression is the same expression with the sign reversed. For example, the conjugate of 2+2{\displaystyle 2+{\sqrt {2}}} is 22.{\displaystyle 2-{\sqrt {2}}.} 42+22222{\displaystyle {
rac {4}{2+{\sqrt {2}}}}\cdot {
rac {2-{\sqrt {2}}}{2-{\sqrt {2}}}}} Why does the conjugate work? Going back to our arbitrary fraction 1a+b,{\displaystyle {
rac {1}{a+b}},} multiplying by the conjugate in the numerator and denominator results in the denominator being (a+b)(ab)=a2b2.{\displaystyle (a+b)(a-b)=a^{2}-b^{2}.} The key here is that there are no cross-terms. Since both of these terms are being squared, any square roots will be eliminated. 42+22222=4(22)42=422{\displaystyle {
rac {4}{2+{\sqrt {2}}}}\cdot {
rac {2-{\sqrt {2}}}{2-{\sqrt {2}}}}={
rac {4(2-{\sqrt {2}})}{4-2}}=4-2{\sqrt {2}}}
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One-sentence summary -- Examine the fraction. Multiply the fraction by the conjugate of the denominator. Simplify as needed.

Use hot, clean water, making sure all the soap is gone. Soap left in the loofah could begin to smell. Put it in a place with good circulation so it can dry completely. Drying it out will prevent bacteria from forming inside the loofah. Store your loofah on a hook outside of the shower. Placing it near a vent or fan can also help it dry out quickly. Since many bathrooms stay humid, you might want to dry the loofah in a different room. You can run it through a hot wash cycle with your towels, run it through the dishwasher, microwave it for 30 seconds, or boil it in hot water for several minutes to kill any bacteria that might be growing. No matter what method you use, do it at least once a week to make sure the loofah stays healthy for use. Dermatologists have recently found that loofahs tend to harbor more bacteria than previously thought. That's why it's important to sanitize your loofah often. The same holds true for plastic bath poufs. Even though they aren't made from natural materials, they can still harbor bacteria. After this much time the loofah will be starting to fall apart from use and runs through the washer or boiling water. If you haven't been sanitizing your loofah, it's no longer safe for use after three weeks. Either way, time to get a new loofah. Many people have recently switched to using washcloths, since they're easier to run through the washer and they last much longer than loofahs. If you decide to stick with loofahs, make sure you dry them properly after each use and replace them frequently to keep your body healthy.
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One-sentence summary --
Rinse your loofah after each use. Dry the loofah completely between uses. Sanitize the loofah once a week. Replace your loofah every three weeks.