Judee’s Sodium Citrate 11.25 oz - 100% Non-GMO, Keto-Friendly - Gluten-Free and Nut-Free - Food Grade - Great for Molecular Gastronomy Cooking - Emulsifier for Cheese Sauce - Serves as Preservative

Judee's Sodium Citrate, I make my own Ketchups and BBQ sauces and I wanted to raise the amount of preservatives in them and so I added some Sodium Citrate to them and it seems to work fine and the ketchups and BBQ Sauces taste the same and so that was much appreciated and added value. I used in some Mac & Cheese and I have used some in some drinks and it seems to be pretty good and by that I mean I didn't notice any issues with the product. I think this Sodium Citrate plus some Monosodium Glutamate, Potassium Citrate, Magnesium Citrate, Potassium Bitartrate, and Sodium Chloride may have helped to save my life from Potassium Chloride. I cannot have KCL as it could take my life. I think that Amazon should consider pulling all KCL supplements and products and especially Glucosamine Sulfate KCL. There are people who can die from just one pill of Glucosamine Sulfate KCL and I am one of those people who can and could die from just one pill of Glucosamine Sulfate KCL so I think that Amazon should consider pulling those products and I think they should report it to the FDA and that's just a suggestion is all. Anyways, the Sodium Citrate is a great product! I hope that Judee's stays away from any and all Potassium Chloride supplements and products! I think the FDA made a mistake with Potassium Chloride and some supplements that contain Potassium Chloride or contain it as part of the molecule such as Glucosamine Sulfate Potassium Chloride and because it's a holocaust event for some! The molecule Cefuroxime Axetil seems to also mimic the action of the KCL supplements and so it to should be reported to the FDA and I don't know how to report those things to the FDA and yet they should be reported and I think Amazon should consider removing those products regardless and because they are very hazardous to some! Again, I wanted to say that the Judee's Sodium Citrate from what I can tell is a very good product. It's also very good with a sprinkle of Cream of Tartar with my Mac and Cheese! Thank You!

Saw this exact brand being used on Cook's Country America's test kitchen show about Mac & Cheese. Sodium Citrate is the ingredient used in American cheese and is what makes it melt nice and smooth. Simple to use and you can make amazing Mac & Cheese. I tried about 10 variations of the recipe on the package. Landed on 1 1/2 teaspoons Sodium Citrate with 1 1/2 cups half & half. Then shred or just slice thin 2 eight ounce blocks of pepper jack cheese and 1 eight ounce block of muenster cheese. Makes perfect amount of cheese sauce for 1 pound of cooked pasta. I prefer either large shells or large elbows. Make on stove top and then dump into a deep baking dish and top with 8 ounces pre-shredded italian blend just a couple of minutes on broil to get some nice color, that's it! Watch the test kitchen episode on youtube.....they used water instead of half & half, yes water.....

Works great... in fact it works so good, my bag of it was stolen after only 3 uses! (I GOTTAA ORDER MORE!) Baked regular cheese smooth and creamy. Better when you shred your own cheez because shedded cheez had little beads of silicon or starch that will make your nacho cheez gritty. Add slowly over very low heat with a dollar of heavy cream. Stir slowly and add fine ground cayenne for heat and in no time at all your bros will be over watching football eating nachos or you might have dudes over smokin leafy greenz and inhaling your nachos while sounding like Jeff Spicolli.

This is such a fun product to make my own American-style cheese. All I need is real cheese and this stuff. I don't need any other chemicals or weird things so I get to eat the creamy, smooth American cheese without guilt (except it is still fat and calories!). I found it works best when I use real cheese that I shred from a block and I have to use a little bit more of this than it says on the package.

Judee’s Sodium Citrate is the secret superhero of my kitchen, swooping in whenever I need to transform my cheese into pure, velvety bliss! You know that scene in every cheesy romance where two lovers run in slow motion toward each other? That’s me and my homemade nacho cheese sauce now.Before Judee’s, I tried making cheese sauces that turned into clumpy messes quicker than a 10-year-old spotting veggies on their plate. But with a little sprinkle of this magic dust? BAM. Silky, dreamy cheese that coats every chip, noodle, and carb in its cheesy path with perfect consistency.Mac and cheese? Oh, it’s gourmet now. Pretzel dipping sauce? An Olympic-level snacking event. I’d put it on a shoe if society would let me.The best part? No more wrestling with mystery clumps. Thanks to Judee’s, I’m living my best, meltiest life—and if cheese is wrong, I never want to be right. So if you’re ready to level up your cheese game, grab a box of this stuff and start singing your own cheesy anthem. Trust me, your taste buds will thank you!

Works well to make liquid cheese. And you can make your own flavors.

Finally, I can easily make cheese dips, sauces, and so on!I've tried all sorts of recipes, and all of them reduced the flavor of sharp cheese too much for my preference. Now, additional ingredients are a choice and not a necessity.Be sure to start with the smallest amount possible of the Sodium Citrate, because it has both a salty taste PLUS a sour taste, and too much will make your sauce/dip taste unpleasant. Also, use *LOW* heat and stirring constantly --- I used the 180 deg F setting on my induction cooktop. If heated too high, OR for too long, the oil **will** separate from the solids. The solids will still be somewhat soft, but the oil won't mix back into them. --- So, just start with a minimal amount, heat slowly, and stir constantly. Remove from heat as soon as it's the smoothness you want.Generally, you're supposed to also add some liquid to the the cheese --- you weigh the cheese, and then add liquid as a percentage of that, and then add an amount of sodium citrate that's between 2.0% to 3.0% of total of the liquid plus the cheese weight. But definitely look up how to use it to get the numbers correct.