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

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!

This stuff works great to make creamy, emulsified cheese sauce for nachos and dipping and mac & cheese (though I actually prefer regular roux+cheese sauce for mac & cheese). A bit on the pricey side, but you only use about 1 teaspoon at a time so it lasts a good long while if you buy the larger size. Using this to make cheese sauce is a great way to use up those random blocks of cheese in your fridge that you aren't sure what to do with.

If you like a creamy cheese sauce, you must use sodium citrate. Nothing else takes a good cheddar cheese and reduces it to a creamy chemical soup suitable for pouring over tortilla chips. It's chemistry folks . . .take it in high school (well, if you are in the smart kids classes).

Super easy to use, the videos on Modernist Pantry helped a lot. I had never heard of melting salts until Samin Nosrat mentioned it on her podcast Home Cooking and it saved me this Thanksgiving! I'm in charge of a Sweet Potato Gratin I call Sweet Potato Insanity (1 qt cream, sliced provolone, butter, Okinawan Sweet Potatoes, etc) and last year it broke epically. Epically. This year the sodium citrate got my game up, resulting in a creamy sweet luxurious dish that even our tiny group ate all up. Thank you Modernist Pantry! Game changer.

This did pretty much exactly what it claims to. I watched a few YouTube vids and browsed a few recipe forums and came up with a good plan to ecorporate it to the mac and cheese recipe I've been trying to perfect. Even using strong hard cheeses that would normally leave a cheese sauce grainy, this ingredient gave me a glossy smooth sauce. Unfortunately this came at the sacrifice of flavor. On several of the forums people talked about sodium citricate turning even the nicest and strongest cheese into a bland processed cheese flavor. This was my experience as well. Cut out all the extra steps and just use Velveeta. The end result will be nearly identical.

This product turned a natural block of cheese into a nice melty sauce just as promised. I was a little skeptical at first but I followed the directions and ended up with a smooth and creamy cheese sauce. I didn't use all of it at the time and so I put the rest in a container in the fridge and used it at a later time for a sauce for broccoli, a sauce for mac and cheese and drizzled warmed sauce over tortillas for nachos and everything tasted great. I'm looking forward to future experimentation.

I ordered this yesterday and received it for a cheese dip I was making. Reasonably priced and delivered fast!

We had trouble with a Mac and cheese recipe getting the cheese to be smooth. I used this and it came out perfect. I will keep this as a staple from now on