Pure Sodium Citrate ⊘ Non-GMO Gluten-Free Vegan OU Kosher Certified (Molecular Gastronomy) - 400g/14oz

This was my first time using this. It is a fabulous product and very easy to use. My first cooking project was to make Ro*Tel nacho cheese dip / sauce. No more velveeta that turns into gummy paste. I used a blend of freshly grated cheeses. It was smooth and decadent. As it cooled it 100% maintained the fresh made texture. Reheating was a pure delight. No globs, no pasty texture. It was identical to the moment I made it originally. Then I made Mac and cheese and Alfredo sauce. We all know how these break down and well reheating is edible but texture and taste are compromised. NOT ANYMORE!! Perfect texture and no breakdown / separation. The price may seem high for the size, but remember you are only using 1-2 tsp. And bonus there is a QR code to scan with tips and recipes!

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 ;)

I bought this b/c all the sauces I made from roux came out gritty and saw online that it was bc the cheese proteins would curdle if I was heating it too quickly or unevenly. Great, so cheese sauce is out of my reach unless I use Velveeta? (Not an option for us, since Velveeta is not kosher.) But wait, what's this? A cheat? A cheese sauce hack? Sodium citrate?Wow, I cannot believe how magically it works! Added 2 teaspoons of this stuff to a cup of skim milk (which makes the milk turn clear, very interesting), bring to a simmer, mix in 4 cups of cheese slowly (I used an immersion blender to break it up quickly), and TA DA! the most amazing cheese sauce and mac and cheese you will ever taste. It tastes so intensely cheesy, so smooth and creamy, I cannot believe it took me so long to find this stuff. I'm gonna put this stuff all over steamed veggies, baked potatoes, nachos. It's AMAZING. Love love love. And so easy!If you found this review helpful, please let me know.

In a very good way. I used the sodium citrate for the first time last night to make mac and cheese. I will never go back to the stuff in a box. I used a recipe from Serious Eats which called for SC. I intentionally used a variety of cheese shapes, fine and course grated, torn slices and chunks. I used three different types of cheddar. I dissolved five teaspoons of SC into three cups of simmering water and added the cheese in baseball sized amounts. I used an immersion blender to completely blend cheese before adding more. I also added some seasonings. I wound up with a rich pourable pan of cheesy goodness which I mixed with the mac. It was excellent. A couple of notes: I used water instead of milk and it turned out great. I was dreading the cleanup of my blender but I immediately hit it with hot water and it rinsed right off.I highly recommend this product. It makes cheese sauces very easy. I like this company and will see what else they have that I can't live without..

My niece is A1 b-casein intolerant, so I made queso using goat milk cheddar for her. It was wonderful - smooth, true cheese-tasting with no salty or chemical off-tastes. Everyone loved it. The key to success using most cheeses is to use the correct ratio of Na citrate to cheese BY WEIGHT: 4%.

I'm giving this 4 stars because it does what I expected it to do - emulsifies cheese to make smooth and creamy sauce. You can use this with hot liquid and shredded cheese and it makes a smooth, even sauce. However, the cheese sauce will form a film very quickly, so it's not the wonder cheese sauce of my heavenly dreams. But it does give you the flexibility to play around with flavors in your cheese sauce. I reduce white wine with garlic, a smidgen of dijon mustard, and shredded cheese (cheddar, gruyer, swiss, whatever) to make a tasty sauce. When it cools it makes a smooth and creamy cheese spread that has the texture of squeeze cheese but the flavor of fancy-pantsy gourmet food. Still, I like the texture of roux-based cheese sauces better. I'm just old fashioned.I have no idea what else this can be used in. I read about sodium citrate cheese sauces on a foodie website and bought this. Now I have enough to make a life time of cheese sauces, but I have a funny feeling that this will sit around in my pantry for a few years.

Fantastic product. It came with a lot of extra, environmentally friendly packaging to protect the chemical quality. Product description on the back was a nice touch. The sodium citrate itself works wonderfully. I bought this because I usually struggle to get a consistently smooth cheese sauce. I made a giant pot of cheese sauce for a party and it was perfect. A chart with proportions of how much to use would be nice. There are no instructions on how to use it, but you can figure it out easily. Just pour a little in with some cheese and other liquid and you're done.