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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. e.g. for the Modernist Cuisine at Home it calls for 11g of Sodium Citrate, so you'd need ~8g (7.96) of Citric Acid and ~9.5g (9.48) to get 11g of Sodium Citrate.
There’s not a lot of info to go on here. Generally I whisk in about 4% sodium citrate into my solvent (wine, beer, water, stock) over gentle heat and then use an immersion blender to add cheese in batches getting 100% smooth per batch. I just add a little Velveeta which contains sodium citrate and had the same effect.
A little processed cheese in your blend (American, Velveeta, etc) added to your Mornay will give you enough sodium citrate to get the effect. These products don't contribute a lot of flavor beyond salt, so whatever other cheese (cheddar, gruyere, emmantal, gouda, etc) you add will dominate the flavor profile regardless. 3.
i do: 4 tbs butter, red pepper to taste, 1 tsp onion powder, 2 tsp salt, 8 oz green chiles, 1 cup cream 1 1/2 cup sharp or medium sharp cheddar. Cook the green chiles and in the butter and add the onion powder, add cream and heat through, add cheese and melt. Use a blender to chop up the green chiles.
My Basic Sauce. 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 is the salt of citric acid and sodium. Citric acid can often be found at health food stores or in Latin or Asian food aisles as sour salt. The sodium can be derived from baking soda. Roughly, you'll want three parts baking soda to one part citric acid. Sodium citrate has three sodium ions for each citric acid ion, and each baking ...
You can cheat the sodium citrate back a little if you're including meltier cheeses, but my recipe assumes mostly cheddar and other harder cheeses. I use enough cheese sauce to soupify things just a bit for baked mac since it tightens when I bake it.
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.
Sodium Citrate for Cheese Dip -- Too Much? I've been hit or miss when using Sodium Citrate to make cheese dip. I used preshredded cheese package from the grocery store and added about a teaspoon for a fist full of shredded cheese, then add about 4 tablespoons of heavy cream on top. These are rough estimates because I don't measure exactly.
Searching online, all I ever find for uses for sodium citrate are mac and cheese recipes. Its used to neutralise acidic ingredients for spherification. It also binds calcium so is used in gels and ice cream. Free hydrocolloid pdf for a bunch of non-melty cheese modernist cooking applications.