Extra cheese sauce? No problem

(8 year Ketogenic Veteran) #1

Sodium citrate ftw

http://m.molecularrecipes.com/?url=http%3A%2F%2Fwww.molecularrecipes.com%2Fhydrocolloid-guide%2Fsodium-citrate%2F&utm_referrer=#2806

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(Roxanne) #2

Still can’t find this in Canada, even online, and amazon.com says it won’t ship it to canada. I wonder why?

(Roxanne) #3

Oh, oh, just found one…but is it worth $17 plus $10 shipping?

(8 year Ketogenic Veteran) #4

Yes. Yes it is. Each batch of sauce (1/2 pound of cheese) only requires one teaspoon of sodium citrate.

#5

This looks great, just ordered some from Amazon :smiley:
Cheese sauce…thanks for the link Brenda!

#6

@Brenda What’s the best method to follow when making cheese sauce with sodium citrate? Best cheeses? I’ve tried this a few times and have always been disappointed. I know I’m doing something wrong. From what I remember, it turned out lumpy or seized, not creamy at all. I’ve tried a few different kinds of cheese, from Havarti to cheddar (and some mixed).

#7

It is also called sour salt I think. Many supermarkets have it where I live

Edit:

As @roxanne correctly points out, Sour salt is not sodium citrate, sorry for the error

@mikajomc

(Jordan) #8

@Saphire What section of the supermarket do you find it in?
Would love to try this!

@Brenda that looks yummy!

#9

Its with the other spices. If you have a kosher supermarket near you they usually have it for some reason but different brands make it, costs less than $5

Edit: Sorry but Sour salt is not sodium citrate as was pointed out to me below

(8 year Ketogenic Veteran) #10

Just try shredded cheddar. Dissolve one teaspoon of sodium citrate into 4 ounces of water, heat in a saucepan. Add 8 ounces shredded cheddar, stirring constantly. Medium heat. It will work :slight_smile:

(Roxanne) #11

Sour salt is citric acid, which isn’t the same thing as far as I know.

(Roxanne) #12

So 650 g would last me two lifetimes!

(Melissa ) #13

I made this for the first time last night. I tried to reduce the amount of ingredients because I didn’t need the whole recipe - not entirely successfully. Have you made the sauce and reheated?

(8 year Ketogenic Veteran) #14

Yes. Sometimes adding a few teaspoons of water helps.

(Mark Rhodes) #15

I make a sauce using Dubliner or Gouda cheese and add bacon or salami. Then I refrigerate in a pyrex like dish to mold it. The cheese becomes a Velveeta consistency PERFECT for cheese logs at the holiday ( and with keto-everyday is a holiday!) I place my home made cheese logs out and whoosh, they fly off that lunch counter at work. “This is your diet food?” No I respond, I didn’t add any butter out of consideration for you

(8 year Ketogenic Veteran) #16

Oh I would love to see a photo! I’m guessing a rectangular Pyrex dish?

(Mark Rhodes) #17

@Brenda next time I’ll take a picture. I use a pyrex butter dish that is oval so it comes out as haly an oval.