On Sun, 9 Aug 2020 23:24:38 -0500, Bruce >
wrote:

>On Sun, 9 Aug 2020 06:50:08 -0700 (PDT), Bryan Simmons wrote:
>
>
>> Great. Now I'm going to have to buy another ingredient for my
>> kitchen. https://www.amazon.com/Citrate-Glute.../dp/B00BLPNMYY
>
>My recipe for home made sodium citrate:
>
>Here's my method for sodium citrate. You can also buy it online, but
>I had the ingredients at home to make it, so I did. Besides, it's
>fun to make :-)
>
>Sodium citrate for creamy, unbreakable quesos and mac & cheese.
>Works with most any cheese or combinations of cheeses.
>
>Yield: 75-80 grams
>
> 64 grams of baking soda ($.59/lb)
> 53 grams of citric acid ($4/lb in the bulk spice section)
> 235 ml (8oz) water
>
>Dissolve powders in water in a tall bowl. The solution will bubble
>furiously and diminish in about an hour. Stir to make sure the
>solution has finished reacting - the liquid should be clear when
>complete.
>
>Evaporate most of the water in a wide pan on the stove. Turn off
>stove when the solution reaches a paste consistency and let air dry
>the rest of the way in the pan, breaking it up with a spatula every
>so often. Run through spice grinder or mortar and pestle when
>completely dry. Store in an airtight container at room temp.
>
>Use about 12 grams of sodium citrate for each pound of cheese you'd
>like to gooify with either water, beer, milk, half & half, cream, or
>butter. Start with about 75% as much liquid as you did cheese for
>cheese sauces - adjust up to preferred consistency. Use 15% cream to
>make a velveeta like product you can mold and slice for hamburgers
>and such.
>
>-sw

I have an idea. Let's all start posting as Bruce. I like to be a
trendsetter for once.