Anthony's Premium Sodium Citrate, 1.5 lb, Non GMO, Food Grade, Emulsifier

I can’t believe I went this long without using this to make liquid cheese. So pleased with this purchase, though now my diet is severely suffering

Needed sodium citrate for making cheese sauce and this worked great!

You will not believe me when I tell you the chemical formula for Sodium Citrate spells out Nacho!Trisodium citrate has the chemical formula of Na3C6H5O7. It is sometimes referred to simply as "sodium citrate"At the supermarket I but the cheap 8 ounce on sale mild cheddar, I grate it myself to avoid the saw dust added to already graded cheese to keep it from caking. Saw dust is cellulose, read the ingredients list "Powdered Cellulose (to prevent caking)" The cellulose added to processed foods usually comes from wood pulp (saw dust) or cotton lint. It can prevent caking, such as in grated parmesan cheese, but most companies use it as a cheap filler in their “100%” grated parmesan cheeseI tried using milk as the liquid but ( 1 ) there is already enough milk in your cheese and ( 2 ) since you need to bring the liquid to a boil just before adding the grated cheese, it tends to burn. Try just water. Experiment from 0.25 to 0.75 cups of water or more.Dissolved your 10 grams of Sodium Citrate into the boiling water. The nacho sauce clumped up for me when I added less than 10 grams, just so you know if that happens to you.When the powder is fully dissolved, add the grated cheese one small to medium handful at a time, stirring continuously until fully melted. I don't let the cheese bubble so I keep turning down the heat.Only at the end do I add sliced Jalapeños or whatnot.Always eat your Nacho cheese with some greens like shredded lettuce as this stuff tastes so good you will end up eating it all. Cheese is a digestive binder so you are asking for trouble if you do not balance it with enough greens.

If you use too much, especially when trying to make a good jalepeno jack cheese dip, it comes out very salty.

I purchased as a gift for a friend who has difficulty absorbing and utilizing sodium. This product helps him regulate his sodium and improves his life. He enjoys taking it on a daily basis.

For cheese sauce, fondue, and even cold process soap making this is key.Want rave reviews on your Mac and cheese? Learn how to use this.Anthony’s also consistently great products.

Used this emulsifier to make stove-top mac n cheese. Worked so well! Saw Sip n feast on the Youtubes use it, bought it and it is fantastic! The mac n cheese tasted great, and the cheese sauce was nice and consistent throughout. Outstanding product.

Sodium Citrate is a great emulsifier for binding ingredients like fat and water, that have a tendency to separate. I have a background in big food and have used it extensively, so have context others may not. Don't be afraid to experiment. Heat is helpful, so you may find differences in efficacy with cold recipes. Substitute equivalent amounts for corn starch or flour and adjust up or down as needed. A little is a lot.