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

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!

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 ;)

My niece is A1 b-casein intolerant, so I made queso using goat milk cheddar for her. It was wonderful - smooth, true cheese-tasting with no salty or chemical off-tastes. Everyone loved it. The key to success using most cheeses is to use the correct ratio of Na citrate to cheese BY WEIGHT: 4%.

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..

I bought this b/c all the sauces I made from roux came out gritty and saw online that it was bc the cheese proteins would curdle if I was heating it too quickly or unevenly. Great, so cheese sauce is out of my reach unless I use Velveeta? (Not an option for us, since Velveeta is not kosher.) But wait, what's this? A cheat? A cheese sauce hack? Sodium citrate?Wow, I cannot believe how magically it works! Added 2 teaspoons of this stuff to a cup of skim milk (which makes the milk turn clear, very interesting), bring to a simmer, mix in 4 cups of cheese slowly (I used an immersion blender to break it up quickly), and TA DA! the most amazing cheese sauce and mac and cheese you will ever taste. It tastes so intensely cheesy, so smooth and creamy, I cannot believe it took me so long to find this stuff. I'm gonna put this stuff all over steamed veggies, baked potatoes, nachos. It's AMAZING. Love love love. And so easy!If you found this review helpful, please let me know.

I'm so thrilled I bought this! I really wondered if I'd use this enough to justify the cost and I still wish that you could buy it in smaller quantities, but I love it so much I honestly think I'd have paid twice as much. I'm on a sugar and starch free diet, which means velveeta is a no-no. I've really been missing nacho sauce though, so this is the perfect solution. Using a good cheese makes this way better than velveeta ever dreamed of being, in fact. Here's my recipe for low carb spicy nacho sauce, as I had a hard time finding a good recipe that didn't require a food scale and maybe this will help someone else:1/4 cup water or broth1 tsp sodium citrate1 diced tomato, about 1/3-1/2 cup2 tablespoons chopped green chilies2 chopped mild jalapenos (if using spicy you may want to remove seeds)1/4 tsp onion powder1/8 tsp garlic powder6 ounces mild cheddar cheese- about two cupsmix water and sodium citrate in a saucepan until dissolved then place over medium heat on stove top, bring to a simmer. Add vegetables and seasonings and cook in water for about five minutes until soft, then gradually add shredded cheese, stirring well to combine.The tomato adds water to the sauce. If you don't use the tomato you need to increase the water to 1/2 cup. The ratio that works for me is: 1/2 cup water, 1 tsp sodium citrate, and 6 ounces of cheese.Hope this helps someone!