Special Ingredients Sodium Citrate 250g (Buffer Salt) Premium Quality

Use this to make melted cheese sauce and 'cheese slices' after. Works great, i use 4-8% weight sodium citrate of combined extra mature and gouda cheese, disolved into boiling water and add the cheese (grated) in to the water mix. Use hot on burgers or steak baguettes for immediate enjoyment or set in a suitable container and slice for melting into sausage muffins at a later date.This is now a cupboard must.Edit: realised the instructions for usage might be slightly confusing so heres a simpliar explanation125ml water (beer is a great substitute, adds a nice flavour profile)200g gouda400g extra mature24-48g (normally about 30g) sodium citrateIve also added finely diced chilli which is nice, liquid smoke also works just subsitute the smoke for some of the water.Update:Been using this now for quite a long time and it's pretty much a staple ingredient in my cupboard. I'm alot less methodical in terms of weights and measures but it's always seems to work. I mess with the types of cheese, sometimes using cream cheese and extra strong cheddar.Still highly recommend.

I have been prescribed Saint Marks Solution to take after the removal of what was left of my large intestine after my bowl was blocked.Saint Marks Solution is normally made with 6 x 5 ml level teaspoons Glucose powder,1 x 2.5 ml Sodium Bicarbonate and 1 x 5 ml level teaspoon of salt. Dissolve in 1000 ml of water.This solution tastes foul, the Sodium Citrate while not making it taste great at least makes it more palatable and the addition of some squash, orange or whatever does make it drinkable.Extract from NHS recipe.• 20g (six level 5mL spoonfuls) of Glucose powder• 2.5g (one heaped 2.5mL spoonful) of Sodium Bicarbonate powder (baking soda) / if the patient cannot tolerate sodium bicarbonate, use Sodium Citrate powder• 3.5g (one level 5mL spoonful) of Sodium Chloride (table salt)This dissolves well and works for me, and at the price is well worth paying for. The solution when mixed is perfectly clear and it does not precipitate out. This is good as I might well be on this for the rest of my life.

Reduces citric acid in your blood stream .

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.

Timely delivery although to wrong address was found next day

Bought with Glucose Powder to make St. Marks Solution has Dioralyte is hard to get hold of, I have short bowel so dehydration is a big problem for me. I’ve recently found out that what I bought is expensive and there are cheaper ones less than half the price I’ve paid for this so won’t be buying this one again as can’t really afford it. It arrived on time and well packaged.

If your looking for cinema style cheese sauce look no farther!50ml Water100g Cheddar cheese (regular not mature)2g Sodium CitrateMix Sodium Citrate into the water until dissolved.Add cheese, mix. Microwave for 30 seconds.Mix. Microwave fir another 30 seconds.Keep doing that until it’s smooth.For beer cheese, replace the water with beer, add 1/2 teaspoon of garlic powder (not salt!), 1/4 teaspoon of paprika. Follow the same directions.Remember sodium citrate IS SALT! Go easy, measure everything!Makes great sauces, dips, cheese sauce for Mac n cheese, etc.This is the secret ingredient that makes all these work like you expect it to.Now, go get some tortilla chips and jalapeños and enjoy your movie!

So you want to make some cheesy goodness without it looking like an oily mess? This is what you need!Multitude of other uses but main one is stopping cheese splitting when heating. Sodium citrate reduces cheese's acidity, this makes the proteins in the cheese more soluble, and prevents it from separating into a grease & dairy lump mess, instead it creates a smooth, creamy texture.Can be used for cheese;- fondue- dip- sauce- pasta sauceEffectively anything you want gooey cheese for.To use thickness will be dictated by volume of liquid to cheese, remember it’s easier to thin than thicken so better to start with less liquid then add more to get desired texture.In the picture is some Stilton sauce I knocked up using this, recipe below1lt whole milk600g Stilton4tsp sodium citrateHeat milk but not to boiling pointAdd sodium citrate and stir till dissolvedCrumble in cheese gradually whilst stirring (don’t need to do this too Caerphilly but it’s easier than trying to stir a solid block of cheese in a saucepan and quicker to add a little and often)Brielieve me this stuff is worth having in the cupboard

Ottimo per fare in casa il detersivo liquido per lavatrice

Ottimo prodotto lo uso per 1000 cose nei detersivi faidate principalmente

Lo uso per fondere formaggi duri, funziona benissimo, ma il prezzo per la quantità ricevuta è un po alto.

Eccellente prodotto per utilizzo in cucina in assoluta sicurezza. Spedizione e e consegna ineccepibili. Buon rapporto qualità prezzo.

Prodotto come le aspettative. Arrivato integro e consegna puntuale.