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.

I absolutely love this product. I made a Queso Dip for Super Bowl and it was a hit. Next time I make this dip, I will use less Sodium Citrate, the dip was slightly salty, but extremely good with lots of flavor, with a creamy thickness.

Works quickly and easily to make a delicious cheese sauce for mac and cheese or topping broccoli-stuffed baked potatoes. I used it with cheddar twice so far. Delicious!

This powder does indeed produce very smooth, melty cheese. Unfortunately, it also lends a slightly unpleasant taste. - sort of bitter/sour/chemically. Not terribly bad, but noticeable.

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

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.