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To best appreciate sodium citrate’s function in a cheese sauce, we must first recognize the molecular structure of cheese and what happens to that structure as it melts. It’s helpful to think of cheese as a three-part network consisting of fat, calcium, and casein protein.
Learn how to make a silky-smooth cheese sauce using sodium citrate. This ingredient acts as an emulsifier and stabilizer, ensuring your sauce stays smooth.
So, you're dreaming about preparing a velvety cheese sauce to drizzle over meals or dunk other savory delights into (fondue, anyone?). To yield the silkiest consistency possible, you're going to need sodium citrate, a special type of salt coveted by many culinary professionals.
Creamy Baked Mac and Cheese. Sodium citrate, a type of salt that is commonly added to club soda and processed cheese, can turn the cheese of your choice into a perfect cheese sauce. Extra grated cheese folded in creates tiny pockets of stretchy, intensely flavored melted cheese.
1 cup of liquid, 1 tsp of sodium citrate, and 1 pound of fresh cheese (not pre grated cheese). If your cheese has a coating of corn starch or some other additive it might not work. Dissolve the sodium citrate in the liquid and bring to a simmer.
The recommended amount of sodium citrate for cheese sauce can vary depending on the type and amount of cheese used, as well as the desired thickness of the sauce. As a general guideline, a ratio of 3% to 4% sodium citrate to the total weight of cheese is commonly used.
If you want to take your cheese sauce to the next level, then you need sodium citrate. This incredibly versatile salt will allow you to melt just about any cheese into an oozy, smooth sauce. The important thing to remember is that you need to be precise with the amount that you’re using.
The secret is sodium citrate, an inexpensive and widely available salt made from fruit-derived citric acid. A few grams added to warm milk allows almost any cheese (aside from hard cheeses like Parmesan) to melt smoothly, creating the perfect creamy sauce for pasta, vegetables or even just dunking hunks of bread.
While most people would hesitate to call these little squares cheese at all, what they do have is plenty of a helpful binding agent called sodium citrate. Sodium citrate not only helps to thicken and enrich your sauce, but it stops it from breaking, preventing a bunch of leaking fat from oozing out of your sauce and ruining everything.
Sodium citrate is a common processed cheese additive, a near-magical ingredient that can turn any cheese, no matter how hard or sharp, into a creamy sauce that won’t grease out or turn grainy. And while it may sound super synthetic, it’s nothing more than a simple salt—one you can synthesize in your kitchen with lemon juice and baking soda.