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

Very easy to use dissolves well in warm water.

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!

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?

Works great for making liquid cheese for fondue.

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.