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Vexvertigo t1_iy0qmya wrote

Reply to comment by HighbrowUsername in [Homemade] Mac and Cheese by HighbrowUsername

Sodium citrate is a game changer for all things melted cheese

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AdorableMaximum4925 t1_iy244o4 wrote

What does it do

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Vexvertigo t1_iy257l6 wrote

You add a pinch to a cup of boiling liquid. Beer, milk, water, or whatever. Then add shredded/crumbled cheese a handful at a time. Now you have a smooth cheese sauce. Sodium citrate keeps the oil from separating out from the cheese. You can turn any cheese into a liquid

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JorisR94 t1_iy2uhw1 wrote

What's the advantage of using this with a liquid like milk (or evaporated milk) over using a classic béchamel sauce?

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Vexvertigo t1_iy2vddf wrote

It’s easier and less diluted by the binding liquid. It ends up tasting a lot closer to the taste of the cheese you use unless you melt it in something like beer. It’s also a lot more stable and can be reheated without breaking

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ZeldricTV t1_iy3wl39 wrote

Thank you for all of your explanations to the questions people are asking. I'm actually taking notes as I don't know any of this stuff but I love a good mac and cheese.

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newbies13 t1_iy2mq1f wrote

think of kraft singles, or American cheese in a grilled cheese. It's super melty and gooey, where if you just throw cheddar or another cheese in there, sure it melts but doesn't have the same smoothness. That's what it does.

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DankGurl85 t1_iy2pg10 wrote

Can you get that at the grocery store or where would I finding it?

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Vexvertigo t1_iy2qgiu wrote

Probably not, but it's not expensive to order it online. You can get more than you'll use in years for like $10. Just look for food grade trisodium citrate. It's just a type of salt. It's basically what they use to make American cheese and Velveeta.

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