For every 2.1 g of citric acid, use 2.5 g of sodium bicarbonate and if everything goes well, you'll get 2.9 g of sodium citrate after evaporating all the water. Just mix the two ingredients with which ever liquid you're using (milk or water) and you should be good to go, clearly no need to evaporate the water.

2022年2月3日 · Trisodium citrate and sodium citrate are the same thing. Trisodium is just being more specific about the ratio of sodium ions to citrate ions (3:1), but without 'tri' it is is still implied (due to balance of charge - citrate has a charge of -3 while sodium has a charge of +1, they combine to give a compound with neutral charge of 0).*

So I decided to try just putting sodium citrate (I used 1.5 tsp for ~6oz of cheese) with just enough warm water to mix it in into a large pyrex measuring cup. Then I just dumped shredded cheddar (it was a medium cheddar) on top and put it in the microwave for a minute at a time. At each minute, I would whisk it up and add a little milk.

2022年12月14日 · Adding sodium citrate to cheese and a liquid gives that Velveeta style cheese sauce. The viscosity can be managed by your cheese to liquid ratio. I've found it reheats well, we use it every time I make mac and cheese because that's what the family likes.

2023年3月22日 · Without the citrate, the cheese will often form small little balls rather than stay smooth. Also help keeps hollandaise sauce from braking as well. I kept a hollandaise in the fridge and warmed it up days later without it breaking because I added sodium citrate to it. It is the emulsification easy mode additive.

2022年11月2日 · Sodium citrate is an emulsifier, it helps water and oil stay together. The substitute emulsifiers are: Roux - wheat flour cooked in oil is a emulsifier. Soy Lecithin - probably less common in grocery store than sodium citrate but sometime available at health food stores

2019年5月3日 · You’ll need some extra moisture when you do add it, as the sodium citrate “grabs” water as part of its chemical process. Mind you, it does not take very much sodium citrate or water. 1-2 teaspoons of sodium citrate and maybe 1/4 cup water.

2020年2月5日 · Sodium citrate is really just the sodium salt of citric acid. Baking soda neutralizes acid, creating a soluton of the coresponding sodium salt. Lemon juice has a lot of citric acid in it. So, if I carefully mix baking soda and lemon juice, the result is a crude sodium citrate solution.

2020年4月17日 · When I first dabbled in sodium citrate sauces, I stuck with a basic ratio of 38% water, 60% cheese and 2% sodium citrate. I just heat the water, mix in the sodium citrate and then add the cheese. This creates a thick sauce, but not a block of homemade processed cheese—except at room temperature.

Sodium citrate can "steal" that ionic response and prevent the transfer of electrons. A reduction in saltiness or sourness enhances the opposite effect; i.e. it won't balance the sweetness and will cause you to think something is more sweet.