It's Just - Sodium Citrate, Food Grade Thickener, Non-GMO, Cheese Sauce Emulsifier, Spherification, Preserve Foods, 11oz

I recently started using It's Just - Sodium Citrate, Food Grade Thickener, Non-GMO, Cheese Sauce Emulsifier, and it has completely transformed my cheese-based recipes. This product is great for keeping the cheese from separating, ensuring a smooth and velvety texture every time.Pros:Prevents Separation: No more gritty or oily cheese sauces. Sodium citrate acts as an emulsifier, keeping the cheese and liquids perfectly blended.Easy to Use: Simply dissolve a small amount in your liquid before adding the cheese. It’s straightforward and works like magic.Versatile Applications: Works with a variety of cheeses—cheddar, Swiss, Gouda—you name it. Perfect for mac and cheese, nacho cheese dip, fondue, and more.Non-GMO and Food Grade: I appreciate that it's a high-quality, food-grade ingredient without any unnecessary additives.Cons:Requires Measuring: You need to get the ratio right for the best results, but once you do, it's smooth sailing.Overall Impression:This sodium citrate is a must-have for anyone who loves cooking with cheese. It has elevated my homemade dishes to restaurant-quality levels. The sauces are now consistently creamy without any separation issues. If you're looking to perfect your cheese sauces and dips, I highly recommend giving this product a try. It’s a simple ingredient that makes a world of difference!

I can't say enough good things about It's Just - Sodium Citrate. As a food enthusiast and avid cook, this product has been an absolute game-changer, especially when it comes to making nacho cheese. Here's why I love it:Perfect Consistency: Sodium citrate acts as a food-grade thickener and emulsifier, ensuring that my cheese sauces come out with a smooth, creamy texture every time. No more clumps or grainy textures – just perfectly velvety cheese sauce.Versatile Uses: While I primarily use it for making nacho cheese, I've also experimented with using sodium citrate for spherification and preserving foods. Its versatility makes it a must-have in any kitchen.Non-GMO: I appreciate that It's Just - Sodium Citrate is non-GMO, giving me peace of mind about the quality of the product I'm using in my cooking.Easy to Use: This product is incredibly easy to use – simply dissolve it in water and add it to your cheese mixture. It helps cheese melt smoothly and evenly, saving me time and effort in the kitchen.Long-Lasting: With an 11oz container, a little goes a long way. I've been able to make numerous batches of cheese sauce and experiment with different recipes without worrying about running out.Overall, It's Just - Sodium Citrate has become a staple in my kitchen, particularly for making nacho cheese. If you're a fan of cheesy goodness or enjoy experimenting with different culinary techniques, I highly recommend giving this product a try.

Let me start by saying: Sodium Citrate, where have you been all my cheesy life?! This stuff is pure magic! If you've ever struggled to make a decent cheese sauce without ending up with a lumpy, sad mess, then listen up because this little gem is the cheese wizard you need in your kitchen.I used to have a love-hate relationship with cheese sauces. They either turned into a clumpy disaster or grainy texture. Enter Sodium Citrate, the unsung hero of my culinary escapades. With just a sprinkle of this miracle powder, my cheese sauces have undergone a transformation that could rival Cinderella's ball gown makeover. No more sad, lumpy queso for me!Now, my cheese sauces are so unbelievably smooth! It's like they've been to cheese finishing school and graduated summa cum laude. I'm talking velvety, dreamy consistency that makes nachos, mac 'n' cheese, and even veggies feel like they've ascended to gourmet status.The best part? It's ridiculously easy to use. Just add it to your cheese of choice, a splash of liquid, and presto! You're on your way to cheese sauce paradise. No PhD in molecular gastronomy required.I used to dread making cheese sauces, but now, it's become a delightful culinary adventure. I find myself looking for excuses to incorporate cheesy goodness into everything because, hey, Sodium Citrate has turned me into a cheese sauce maestro!So, if you're tired of lackluster cheese creations that taste like disappointment, grab yourself some Sodium Citrate and prepare for a cheesy revolution. Say goodbye to subpar sauces and hello to a world where your cheese game reaches levels you never thought possible. Trust me, your taste buds will thank you! 🧀✨

I have tried so many ways to make smooth, melted cheese without making a roux or using processed cheese, and it’s always been so frustrating. Then, I heard about using sodium citrate and decided to give it a shot. The package does not come with directions or proportions for use, but after a little research online I came up with a ratio for a beer cheese dip that is so simple that I can just whip it up with almost no effort.I poured about half of a 12-ounce beer into my saucepan with 1 tablespoon of sodium citrate. I heated the mixture over medium-high heat until the beer was hot and sodium citrate was dissolved. Then I added 16 ounces of shredded mild cheddar a handful at a time (stirring to melt in between additions). Finally, I added enough additional beer until I had the consistency that I wanted (I used about 2/3 of the total beer). The results were amazing!It looks as smooth as Velveeta, but it’s actually real cheese. Now that I have a ratio, I can use different liquids and different cheeses for any cheese sauce/dip application. Quesos and casseroles, here I come!