Pure Sodium Citrate ⊘ Non-GMO Gluten-Free Vegan OU Kosher Certified (Molecular Gastronomy) - 50g/2oz

This stuff is AWESOME and works exactly the way you'd hope, turning ANY cheese into ooey, gooey, creamy cheese sauce. Truly fantastic. If you want more ideas, do an internet search for "Sodium Citrate Will Turn A Block Of Cheese Into The Creamiest Nacho Sauce Ever" and look at the article on Huffington Post - yum! I raved about this on Facebook, and a friend told me he uses it for things like blue cheese... then spreads it out in a cookie sheet, cools it in the fridge, and cuts it into "singles" that he later uses on hamburgers. Yum! You know the salt content has got to be high (per the "sodium" part of the name :) ), and Modernist Pantry says that 100g has 26,670mg of sodium (1111% of US RDA)... and when I asked a question here on Amazon, the extremely-helpful Frederick J. Schillinger said "I just weighed a tablespoon of the stuff to be 16g... so a teaspoon is about 5.3 grams roughly. My scale isn't exactly accurate down to the gram, but that gives you a decent idea of about how much is in a teaspoon. Which means a half teaspoon of the stuff, if you do the math, does work out to be roughly ~700mg of sodium." So there you go - if you add 1/2 tsp to 8 oz of cheese, it's 700 mg of sodium. Enough that you wouldn't want to do this every day, but not enough to give you a heart attack... though the cheese itself might ;)

If you love making creamy cheese sauces but hate that processed cheese taste, Pure Sodium Citrate is a total game-changer! I started using it to make my cheese sauces, and the results are amazing—smooth, perfectly melted cheese that won't harden up without sacrificing the real flavor of my favorite cheeses. Just a small amount of Sodium Citrate lets you turn any cheese into a silky, melt-in-your-mouth sauce. It gives you all the gooey texture without that artificial taste you get with store-bought options like processed cheese. I’ve used it with sharp cheddar, Gouda, and even blue cheese, and it works like magic every time! I get asked a lot, How do you get your mac and cheese to stay velvety smooth the whole time? The best part is you get to control the flavor. No more settling for pre-made metallic salty cheese products—you can use the real, high-quality cheeses you love and still get that perfectly smooth texture. Whether you’re making mac and cheese, nacho sauce, or fondue, Sodium Citrate is a must-have ingredient in your kitchen. Highly recommend it to anyone who loves cheese but wants a more gourmet experience without having to adding the process chesse vibes!

My wife loves queso. You know...the kind made with fake cheese from a box and the canned tomato and pepper mixture. I hate the stuff, if for no reason other than knowing it is made with "cheese" the consistency of Silly Putty. I recently found a recipe online for a way to make queso from real cheese while still getting the silky smooth texture of the fake stuff using sodium citrate, so I bought this. It works great. The sodium citrate is a bit pricey if you're just looking to make some for a party or something, but the bag is big enough that it will last a very long time. I'm sure there are other applications for it as well, but I don't know what they are yet. A little sodium citrate, some real cheese (I've used gouda, cheddar, monterey jack, pepper jack, and chipotle cheddar with great success), and some water or beer and you get a great cheese sauce/dip. Class up your queso with some sodium citrate.

This was my first time using sodium citrate. I made macaroni and cheese from scratch for a large birthday celebration and needed sodium citrate to stabilize the sauce. I used 12g of sodium citrate powder (approximately a tablespoon) to a pound of shredded cheese along with two cups milk to make sauce for one pound of macaroni. I made a test run prior to the party and was so pleased with the results! The powder blended easily in the milk and didn't seem to clump at all. It doesn't have a taste or flavor that I could detect. I needed to make four more pounds of macaroni and cheese. There wasn't quite enough of the product left for that quantity of sauce so I had to order more. I ordered this brand and 2 oz package size because it was less expensive and didn't think I needed a large quantity. Unfortunately when I went to reorder I found many other items with greater volume for same or similar pricing. This means this package is not as great a value as I originally thought I was getting. It does work very well but because my family loved the mac and cheese recipe I decided to order a different brand with a larger volume the second time. I plan to use it more in the future on other sauces as well. Overall this product works and is good quality but not the best value.

Almost instantly smoothes sauces.. even cheese sauces! A little bit goes a long way.

For years, I could never quite nail broccoli cheddar soup. It's one of my favorites, but it never came out smooth and cohesive like it does in restaurants. This product is your fix! Adding a little bit of sodium citrate to cheese sauces and soups will make them come together nicely with no separation. This product doesn't affect taste at all, and since you don't need to add a lot, it lasts for quite a while too. I wish I had tried this sooner?

BEST CHEESE SAUCE EVER!

I have only used it once. Yes ,,it does what all recipes says it will . I am happy with what I ordered. Notes below*** This really works ................ you just have to follow EXACTLY the ratio of Sodium Citrate to the other ingredients ---- too little and the sauce will be runny -- too much and it will clomp/gloob and harden back to its ''cheese;'' state. Use little amount of product with a small amount of water ( 1/4 tsp of product with 1/4 cup of water. I would recommend this product with the caveat that you must follow instructions. Experiment with this product ,,,, I have and once I learned the ratio it works wonderfully.

Does exactly what it is supposed to. Uses a small enough amount that the sauce doesnt taste over-salted. Good quality packaging too: most foil and ziplock bags are worthless but this one opened and re-seals very well.

I think I bought a bag of this stuff in 2015 and here it is 2020 and i'm still using it at least once a month. generally if I'm rushed for time and have something that would taste better with cheese all over it, I use this to make some melted cheddar into a nice smooth sauce.

merci