Royal Command 100% Pure Sodium Citrate Powder - 1 Kg (2.2 lb) | Molecular Gastronomy Cooking & Recipes, Seasoning, Sour & Salty Flavoring, Nacho Cheese or Mac & Cheese

Works exactly as planned.

Flour based cheese sauces always disappoint. They have a grittier texture and lackluster flavor. This solves both problems, delivering silky smooth texture, while preserving all the flavor of your cheese. This will allow the proteins and fats in your ingredients to melt at the same time, preventing you from having a greasy, separated mess. You may need to play with the ratios a bit depending on what specific cheese or liquid you are using, or what you are trying to make. For mac and cheese, what works for me is: 4 cups of liquid (I prefer 3 cups of whole milk and 1 cup of white wine) to start. I add 3 teaspoons of sodium citrate, then approx 1/3-1/2 a stick of butter whole (if you add to much fat at once it won't work, so leave it whole). Then I slowly add 1lb of grated cheese and whisk it in. You can use an immersion blender but this is not necessary. It might be a little watery, but when you bake it, it will thicken up, or you can just reduce it in the pot. Again, you might need to play around with the recipe a bit. Too much sodium citrate can make it come out a bit chalky. It took me two tries to get it perfect. If you have a sous vide, you can find great recipes online that require you to blend it together after cooking to form the emulsion. You can also find recipes to create solid cheese that can be sliced. This gives the gooeiness of processed cheese with the flavor of real cheese

I use to have issues with the oils separating from the milk solids when mixing together and melting some kinds of (primarily hard) cheeses. With just a bit of this salt, the problem has been completely fixed. It's really that simple: add a few grams of this stuff to whatever cheesy thing you're making (check online for amounts to use), and it'll prevent the oil from separating. I love it. It's great for cheese sauces, and dishes like mac & cheese. Additionally, it allows you to use harder cheeses for more flavour where you wouldn't normally be able to.

Call me weird but I use this product as a face scrub and it works wonders for my skin. I realized every face product that worked for my face had sodium citrate, I tried to make my own face cream that didn’t work. Instead, I use it as a face scrub! Works great!

[Pat’s True Review: I bought this. 2020] Exactly what it claims to be, in a resealable, thick plastic bag. Works great for making American cheese from cheddar, and didn’t detect off-taste or anything else unpleasant in the product. Perfect. A bit pricey, but the convenience was worth it. Saved me a shopping trip!

Mon amie , c’est elle qui fait la cuisine, elle fait beaucoup essaie avec des projets de nouvelles recettes, elle connaît certains produit qu’elle sait, d’autres elle suit son instinct qui la dirige , et toujours satisfaite, et je suis satisfait des résultas car je suis son « goûteur « et elle adore vos produit !!!