About this item:
1 LB (16oz) & 2 LB (32oz) of Sodium Citrate Per Bottle Use As An Emulsifier For Cheese Non-GMO, Food-Grade, Gluten free Preserve Food and Natural Flavor Enhancer Made in a GMP Compliant, FDA Registered Facility Nutricost Sodium Citrate contains... 1 LB (16oz) & 2 LB (32oz) of Sodium Citrate Per Bottle Use As An Emulsifier For Cheese Non-GMO, Food-Grade, Gluten free Preserve Food and Natural Flavor Enhancer Made in a GMP Compliant, FDA Registered Facility Nutricost Sodium Citrate contains 2lbs of sodium citrate in each bottle. Try using Nutricost sodium citrate as a natural food flavor enhancer as well as to preserve foods. It works great as a cheese emulsifier. Try in various cheese sauces and dips! This sodium citrate is food-grade, non-GMO, and made in a GMP compliant, FDA registered facility.
4.7 out of 5
94.29% of customers are satisfied
5.0 out of 5 stars Perfect for nacho sauce
We were looking for something to help with our nacho sauce without using velvet. This was perfect
5.0 out of 5 stars Perfect mac and cheese
I bought this to make homemade macaroni and cheese. It was perfect the first time. Cheese is basically a suspension of water, milk, milk fats, and other stuff turned solid. When you melt it, all that stuff separates and becomes gross. Sodium citrate stops that from happening, keeping cheese's ingredients mixed together. This is the same reason why Kraft Singles, Velveeta, and nacho cheese don't get all gross when melted. Why not use the same ingredient in your home kitchen?Cook one pound of elbow macaroni and drain. In the stockpot, mix about a pint of milk, half a stick of butter, and a teaspoon of this stuff. Let it get nice and hot, stirring constantly to mix it all together well.Now dump in four cups of whatever shredded cheese you want, a little bit at a time, stirring until melted. Once all that is all added and melted, mix in the elbow macaroni.Simple, and it works great. You can vary the amount of sodium citrate as well as milk to get different consistencies.
5.0 out of 5 stars This is a must for the integrity of the cream sauces.
I started using this whenever I needed to incorporate cheese and milk or cream together. It really works to keep the sauce from separating or breaking in my homemade cheese sauce for macaroni. I also add it to my famous baked potato soup with ham and cheese. After I prepare a large batch, I'm able to seal it in a vacuum seal bag, gently flatten and place in the freezer. Whenever I want some, gently reheat by placing bag in boiling water in a 10 or 12" pan and putting it on low. The cheese in the sauce will not separate!
3.0 out of 5 stars Not effective enough.
You have to use a lot of product to get what your looking for. Which, unfortunately, leaves a strong taste
5.0 out of 5 stars Quality product
Emulsifies everything wonderfully.....because you know...chemistry.
5.0 out of 5 stars Smooth
I’m a new chef at a little pub and this has made our cheese sauce so much better with it not binding.
5.0 out of 5 stars Perfect for cheese sauce.
Purchased for making cheese sauce (queso dip). Used one pound pepperjack cheese, 1 can evaporated milk, 1 small can chopped green chili peppers, and 1/2 teaspoon of this powder. Dissolve over low heat in evaporated milk before adding the cheese. Turned out great! This is a huge jug and will last a long time. Great price.
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BHD12521
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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