Sodium Citrate Powder 7 Ounce - Food Grade, Non-GMO - Emulsifier for Cheese, Spherification, and Molecular Gastronomy Cooking

My husband bought this a few months ago and now he makes restaurant quality queso dip with only 3 ingredients. Highly recommend

This is the greatest stuff since butter ! I went by the directions on the bag and now I’m making homemade cheese sauces, blocks all with natural block cheeses and it comes out smooth as silk !! Works great

This is the missing link to a silky smooth cheese sauce that STAYS that way!! I was so tired of sauces that got thick and dry upon refrigeration. In making a sauce for a one pound box of macaroni; I added just 1 teaspoon of this to my sauce, and blended it in with my stick blender. It turned silky smooth; AND even after refrigeration, and freezing, (I make up freezer meals for busy days)….it was still smooth without having to add more liquid!! Perfect!!

I mix this in with his homemade dog food so I hope it is beneficial to his overall health.

Roux are for people who like their cheese sauce to be gritty. Instead just use cheddar (or really any flavorful cheese that's able to melt), milk, and 7% of this by weight. So if you're doing 100 grams of cheddar and milk put together, use 7 grams of this stuff. You can even heat it up in a microwave. With the sodium citrate it'll mix together real well and be the smoothest, creamiest cheese sauce you've ever had. No more flour grittiness from a roux. The name might sound scary "sodium citrate" sounds chemically, OooooOOOOOoooo. Nah, it's just the results of mixing citric acid and baking soda together. You can do it yourself. Mix 2.1 grams of citric acid, with 2.5 grams of baking soda, and then it'll go through a chemical process of creating a salt, which is what happens any time you mix an acid with a base. After it settles down you'll have 2.9 grams of sodium citrate suspended in 1.7 grams of water. Just evaporate off the water and you've got your sodium citrate. And if the thought of doing chemistry of any sort for food scares you, then stop cooking, because all cooking is chemistry; baking doubly so. Table salt, which is absolutely vital to both cooking and to human physiology (your tears and saliva are an aqueous solution of NaCL aka table salt, and your brain won't even work without at least some NaCL as its the primary electrolyte that allows the electrical currents in your brain to work in the first place) is the result of an ancient reaction of hydrochloric aid and sodium hydroxide. Likewise, sodium citrate is an emulsifying salt made with citric acid (lemon juice, silly), and sodium bicarbonate (baking soda). In otherwords, don't worry that it has a scary sounding chemical name, it's perfectly safe and is great for making cheeses mix with milk to make them sooooo meltable.

Yes, it does what you would expect it to. I use mine for making Mac and Cheese. A little goes a LONG way.

Yes indeed, This right here is the magic ingredient for Smooth & Creamy Cheese Sauce that you can make right in your own home kitchen. Recipes for using this abound on the internet. Look one up and have fun. Never buy store bought nacho cheese dipping sauce or cheese sauce for your vegetables, corn chips or french fries again. Now you can have control of what ingredients go in your cheese sauce and leave out the fillers, sugars and carbohydrates. Great for low-carb eating plans.

Makes the most stubborn cheeses into the smoothest cheese sauce for any occasion. There is no weird taste and the value for quantity recieved made me order multiple bags. Its a game changer indeed.

Not bad ..I used occasionally as electrolyte replenishment mixing with potassium carb