Sodium Citrate Powder 14 Ounce - Food Grade, Non-GMO - Emulsifier for Cheese, Spherification, and Molecular Gastronomy Cooking

Perfect for the homemade Queso.

Love this, it has really kicked up my mac-n-cheese game.

Good quality

I've been on a mission for the perfect mac-n-cheese recipe for years. I still haven't found it but about 2 & 1/2 tsp of this dissolved in 2 cups of milk then adding 8 oz of sharp cheddar cheese block (I didn't even grate it - just added it to sauce in small pcs) made a very creamy sauce. Very simple.I need to experiment with adding other cheeses, mustard & who knows what else to get the right flavor. The taste of the mac-n-cheese was too bland but the creaminess was perfect so I'm halfway there.I thought the bag was small at first but you hardly use any of it so the bag will last a long, long time. I'd use it for chips & cheese or sauce for nachos too so it's a good value for these days of rising prices. Why have I never heard of this stuff before?

A little too smooth for my taste. I ended up with a Velveeta-like texture in a cheese sauce I made from an online recipe using sodium citrate. I'll try it again next time I make a fondue, probably with less of this ingredient than recipes call for.

It's what it says on the bag, sodium citrate. Great for making smoothy cheese sauces that don't get gritty from the emulsion breaking so easily like with a traditional roux. The bag is resealable, which is really about all I would say makes much of a difference between buying one bag of sodium citrate versus another so long the price is comparable. I guess a shaker or something might be more convenient since you use so little at a time as a home cook.

Just three ingredients; a meltable cheese, water or other liquid of choice and sodium citrate, and you have the BEST "melty" cheese for cheese dips, mac and cheese, etc. I have been using this brand of sodium citrate for years and it's always worked well.

Bag is too thin, got a couple of holes in it and leaked everywhere.