Special Ingredients Sodium Citrate 100g (Buffer Salt) Premium Quality

Wouldn’t be without it really works fast

Oh aye! I have been using this for nachos and use the easy to remember ratio of 1/4 teaspoon sodium citrate:1/4 cup milk:4 ounces cheese(I'm using extra mature cheddar) So it's all the 4's.I heat my Sodium Citrate and milk until it's almost at a boil then turn it down to a bare simmer. Then I whisk in handfuls of grated cheese until its smooth - takes seconds.When pouring on nachos, I don't serve separate - I serve on top. At first I was worried it was a bit thin - it isn't, try tasting a tiny bit of the sauce - it's cheesy as can be. In fact - it's liquid cheese! No 'dullness' to the cheese taste at all.If it takes 4 minutes to go from solid cheese to liquid cheese then you are doing it wrong - it's magic.I estimate there are a 100 portions of sodium citrate (in my 100g container) to every cheese 'doused' 12" plate of nachos.

Reduces citric acid in your blood stream .

Ya know I gave this product 5 stars but I'll never use it again, it gets 5 because it does what it does great.I bought this to try a different method of making Mac n cheese - I do not recommend it. There is something awful about it I can't quite describe. For anyone reading this is what I do instead.Make a rue, whole milk, strong cheddar and 2 slices of 'american cheese' - that is a simple and delicious cheese sauce.Don't use this for mac n cheese.

Good for mccheese

Making runny cheese for your dips, loaded fries. Yummy

I'm not entirely sure it work but that just me

Makes for a really creamy cheese sauce. Good quality stuff