Sodium Citrate 250g (Buffer Salt) Premium Quality

Good stuff

So you want to make some cheesy goodness without it looking like an oily mess? This is what you need!Multitude of other uses but main one is stopping cheese splitting when heating. Sodium citrate reduces cheese's acidity, this makes the proteins in the cheese more soluble, and prevents it from separating into a grease & dairy lump mess, instead it creates a smooth, creamy texture.Can be used for cheese;- fondue- dip- sauce- pasta sauceEffectively anything you want gooey cheese for.To use thickness will be dictated by volume of liquid to cheese, remember it’s easier to thin than thicken so better to start with less liquid then add more to get desired texture.In the picture is some Stilton sauce I knocked up using this, recipe below1lt whole milk600g Stilton4tsp sodium citrateHeat milk but not to boiling pointAdd sodium citrate and stir till dissolvedCrumble in cheese gradually whilst stirring (don’t need to do this too Caerphilly but it’s easier than trying to stir a solid block of cheese in a saucepan and quicker to add a little and often)Brielieve me this stuff is worth having in the cupboard

Good amount, quality ingredient and packaging.

I have been prescribed Saint Marks Solution to take after the removal of what was left of my large intestine after my bowl was blocked.Saint Marks Solution is normally made with 6 x 5 ml level teaspoons Glucose powder,1 x 2.5 ml Sodium Bicarbonate and 1 x 5 ml level teaspoon of salt. Dissolve in 1000 ml of water.This solution tastes foul, the Sodium Citrate while not making it taste great at least makes it more palatable and the addition of some squash, orange or whatever does make it drinkable.Extract from NHS recipe.• 20g (six level 5mL spoonfuls) of Glucose powder• 2.5g (one heaped 2.5mL spoonful) of Sodium Bicarbonate powder (baking soda) / if the patient cannot tolerate sodium bicarbonate, use Sodium Citrate powder• 3.5g (one level 5mL spoonful) of Sodium Chloride (table salt)This dissolves well and works for me, and at the price is well worth paying for. The solution when mixed is perfectly clear and it does not precipitate out. This is good as I might well be on this for the rest of my life.

If your looking for cinema style cheese sauce look no farther!50ml Water100g Cheddar cheese (regular not mature)2g Sodium CitrateMix Sodium Citrate into the water until dissolved.Add cheese, mix. Microwave for 30 seconds.Mix. Microwave fir another 30 seconds.Keep doing that until it’s smooth.For beer cheese, replace the water with beer, add 1/2 teaspoon of garlic powder (not salt!), 1/4 teaspoon of paprika. Follow the same directions.Remember sodium citrate IS SALT! Go easy, measure everything!Makes great sauces, dips, cheese sauce for Mac n cheese, etc.This is the secret ingredient that makes all these work like you expect it to.Now, go get some tortilla chips and jalapeños and enjoy your movie!

Essential ingredient for queso and mac and cheese. Does what it's meant to, just watch your ratios.

This stuff is made from the gods! Myself and my wife use this for home made macaroni and cheese and it makes it wonderful!

Oh my. I had so much fun making cheese sauce with this and it has certainly helped make my sauce better