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WTF Sodium Citrate & Sodium Hexametaphosphate – Craft Cheese
Beyond a basic cheese sauce, sodium citrate and SHMP can be used on these fine dairy products to reinvent the cheese wheel. Scott and Janie talk about the benefits of using both products together versus standalone, and share how to make delectable cheese slices out of any variety of fromage and our recipe for a hearty, gooey, cheese filled baked potato.
Product Links:
Sodium Citrate
Sodium Hexametaphosphate
Sodium Caseinate
Egg Yolk Powder
Recipe Link:
American Style Brie & Gouda Cheese Slices
Oozy Cheese Twice Baked Potato
Foodie Favorite Nacho Cheese
2 Step Homemade Sour Cream
References and Other Links you Might Like!
WTF – Sodium Citrate
WTF – Sodium Caseinate
WTF – Egg Powder
WTF – Sports Snacks
WTF – Fermentation Lids
WTF – Calcium Salts (spherification)
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
6 Comments.
Can I get amounts for 1# of cheddar.
Can I use water instead of milk.
Yes, you can replace the milk with water or any liquid.
454g (1lb) Cheese
13.5g sodium citrate
1.1g sodium hexametaphosphate
When using sodium citrate will extra sodium be detected in the taste?
No, such a small amount used does not add a taste, and it does not have a salty taste in general
I tried making a mozzarella sauce using the Nacho Cheese ratios. I didn’t think it would work but I cannot explain why. The mozzarella solidified in clumps separate from the milk after mixing with an immersion blender. Can you explain it? Is there a way to make a mozzarella sauce? I used BelGioioso Pre-Sliced Fresh Mozzarella Log
I have never had this happen. If the cheese was completely melted it usually works without have an issue. I would suggest using a stand blender is the hand blender didnt work. On top of that make sure the mozzarella is completely melted.