Bruce wrote:
> 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.
>

You gonna get them all to pick up your hobby too? Won't that be
too much competition?