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

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 ;)

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!

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.

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..

OK, all you guys were right! This stuff makes the best and easiest cheese sauce. I just put 1/2 tsp of sodium citrate, 1/2 cup of water and grated 1/3 of a block of Tillamook cheddar and it was amazing (about 8 oz). The sauce was so liquid and yet so full of cheesy flavor. It was the easiest thing ever. And since my wife feels better on a gluten free diet, this is a much better alternative to Velveeta (and it tastes way better too). Buy it! It's magic. You won't be sorry.

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.

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.

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.

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.

merci