page: https://thecheesewanker.com/cheese-science/sodium-citrate-the-secret-ingredient-in-cheese-sauce/
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| Most cheese won't melt in liquid by itself. The oil and proteins will separate. Add sodium citrate, an emulsifying salt, to get cheese to melt in liquid. | ||||
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| Sodium citrate should be 2%-4% of liquid (not cheese, not total). Liquid from 35%-85% of cheese will be thick like for dips and queso. Liquid from 85%-120% will be thinner, for fondues and mac-and-cheese. | ||||
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| Thick | ||||
| 100 | g | cheese | ||
| 50 | ml liquid | |||
| 2 | g | sodium citrate | ||
| Silky | ||||
| 100 | g | cheese | ||
| 85 | ml liquid | |||
| 3 | g | sodium citrate | ||
| Soup | ||||
| 100 | g | cheese | ||
| 170 | ml liquid | |||
| 5 | g | sodium citrate | ||