So, if you want to get really into the molecular gastronomy aspect of this, sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling. Citric acid cannot be used as a substitute, as it will lower the pH level and will result in a soupy or grainy texture instead of a silky emulsion. This info is directly from the Modernist Cuisine website. The amount of sodium citrate should be 2.8% of the combined weight of the cheese and liquid (which depending on your application could be water, white wine, beer, broth, etc.). The liquidity of your cheese (or cheese sauce, or fondue, or soup) is determined by the quantity of liquid. Fortunately, you don't need to be exact on the sodium citrate and if you find that your cheese is looking too thick to you before you pour it, you can always add liquid one tablespoon at a time. Also, as I think you've figured out from my previous videos, I rarely introduce a tool, ingredient, or process in a video that I don't plan on using in future videos. This method is no exception. 🙂
Serious Keto you’re simply amazing, man! Yes the sodium citrate is key for emulsified consistency in cheeses. That’s how I blend my cheddar and Colby for a good Amercan cheese! 🥰🥰👍
I just made this, but poured it into a small loaf plan instead. Came out perfectly. I can slice it thin to melt over hamburgers, or cut long cubes to melt inside corn dog creations. What a great and simple recipe!
Thanks for this video. I love learning new cooking techniques like this. Definitely not the sort of thing I see often in most other keto channels, which is why this channel is a cut above most.
Steve, I made this with sharp cheddar and a low carb beer (less than 9 g for the entire can which was only partially used). I made those white bread chaffles with the egg whites and cream cheese that you showed awhile ago, cut them into strips and we used it on those. We did it warm as a dip, so it was as close as I'm willing to go for beer cheese and pretzels. OMG, so delicious! I am going to use it as a sauce with those chaffles and make some "pub" burgers. This is amazing stuff.
Most addictive behaviors… Which include eating disorders… Are symptomatic of a trauma response. I am a therapist, and while I’m not a fan of Freud, there is something to finding pleasure in something you can control. Even if it’s not the result you want, you have the control over what you put in your body. This control is really what we’re seeking… Even more so than approval or pleasure. Being out of control makes us feel powerless. When we take control we feel powerful. This desire to regain control over something leads us to make choices over what we eat. It is only when we recognize those triggers that we realize we can still have control and make Positive healthy choices. I applaud you for your voyage of self discovery and your openness to sharing your journey
Thank you, thank you, thank you for this. I made little heart shaped cheeses for my child and she loves them. And the sliced cheese is amazing on burgers.
This video deserves so much more love... I have only recently discovered the magic of sodium citrate. I LOVE IT! I wish I had known about it years ago.
I always shred my own cheese mainly because I'm keto and don't want those carbs from the anti-caking garbage they put in pre-shredded bags of cheese. Shred it yourself, no carbs. :)
Yay! I'm back! I've been out of the country for 3 weeks and right before I left I got a notification that my debit card was hacked and my payment couldn't go through for serious keto, was so bummed. Just renewed my membership. Love the fermented jalapeno sauce! And I love the gadgets you always find, thanks so much ;)
This is perfection! I will definitely be doing this soon. I'm blown away I never knew this information, another great reason to binge watch your channel. This really makes me happy. Thank you Steve awesome video!
WOW. I finally was able to make these cheese slices. You aren't kidding about the ooey gooey! Very impressed with the creaminess of this! Thanks Steve!
I am new to keto and I love to see what you do with food. I been busy with chaffle love them .thank you and I am losing fat over 29 pounds so far. Bless you
I learn to do this from the guy that does grilling videos on TH-cam. He made a fairly large quantity of it and he put it in a container that was about a quart and slightly smaller at the bottom. After it solidified it was kind of a long shape and use a wire cheese slicer to slice round slices they were just the right size to put on A big hamburger. I love the idea because you can put things like jalapeño or habanero in there and flavor your cheese or use just about any kind of cheese to do it.
I hope you're still planning to do other recipes using the sodium citrate. I'm looking for cheese-based soups or cheese sauce. Thanks for all you do. I always enjoy your videos even if it's something I'm not interested in cooking myself.
Linda A. I actually did a fondue last weekend with sodium citrate. I’ll have to pay better attention to the ratios next time. I just kind of “wing it” when I’m not filming.
LOVE food science! What a great way to make your own cheese sticks. I have all kinds of silicone molds for candy making & now I can make my grandkids Christmas cheeses! :)
OK, I’m old enough to be your mom. So what are the odds of you all adopting a long distance (Texas) keto grandma. Kidding🤔. But you and your family are just adorable. I have learned so much from you and have tried most all of your recipes. Just made the cheddar cheese and I couldn’t believe the wonderful texture and it even improved the taste of the cheese. Thanks for helping me on my Keto journey and making it fun.
👍😃Cool. I think 🤔this will be a great science project / experiment for some kids I know and mentor that ends with a cooked food / meal that utilizes the cheese. Thanks! 💞
Wow! I love how unique your videos are, the science behind them is fantastic. No more buying expensive string cheese for me! I can't wait to try this technique for pepperoni cheese buns keto style.😄
Yahoo!! I already bought the citrate but hadn't tried it yet. Fantastic! Thanks again BTW, chia flour is nice. Works like flour, although a bit heavy so sub in
I just used some last night to make some super easy, super tasty queso fundido. After the cheese was melted, I threw in a can of diced tomatoes some roasted New Mexican chiles from my garden. Great for a smothered keto burrito.
How did I not know about this miracle of alchemy all my life? I made a great cheese sauce last night in barely five minutes. My only greater regret is the years wasted thinking ganache was a Hindu deity.
Oh, this looks just fab, love cheese in any form but this takes it to another level. Will use an extra mature cheddar and bring on the cauliflower etc! Thanks so much Steve from a viewer in the UK, appreciate your videos.
Serious Keto Thanks Steve, was thinking of just placing a couple over steamed veg and grilling but will also try as an instant sauce by adding cream. Appreciate you takingbthe time to reply 🤝👍
I want to try this but I’m really nervous because this is so foreign to me… also thanks for link to the wax paper squares and what a cool ice cube tray.
Vivian Carrasquillo I’m working on it. I’ve been looking at some other ingredients from the world of molecular gastronomy and chef Wylie Dufresne has made some interesting pastas without flour that I am trying to recreate.
Hi Steve, You are my goto guy for the best Keto awesomeoness stuff. For the last several downloads I have not been able to access your links? Help. What am I doing wrong.
this was awesome! I am still searching for the perfect recipe of keto "mac" n cheese (oven baked preferably) and this would make a great cheese sauce for that. right now I just use broccoli and cauliflower florets with cheese sauce when I get that hankering. But if you happen to discover a new "mac" for mac n cheese, please do a video! I'm a lacto-ovo vegetarian and keto can be challenging when you don't eat meat! Thank you for sharing such great content!
Keto without meat is definitely a challenge. I certainly couldn't do it. If I ever come up with a legit keto macaroni, you can be certain there will be a video.
You are so interesting to watch and have good keto ideas, I too use my garage for a fridge when weather permits as I am from Pound WI. Keep up the videos!
Well I just learned something new. Again. I’m definitely using this for my fondue and keto mac and cheese among other things. Have you tried this in any sauces or gravies to help keep them from breaking? Thanks for being such a wonderful teacher!! Sorry, I probably shouldn’t comment on these videos that have been out for a while. I’m sure there is some kind of weird social media etiquette but they are new to me. I’m really enjoying them.
Sodium citrate is sort of a "one trick pony", but it performs that trick really well. If you are looking to keep another sauce from breaking, there is an emulsifier from Modernist Pantry called 210S. It's a blend of acacia gum and xanthan gum and works wonderfully as a multi-purpose stabilizer.
A little off topic. Do you also have the Dash Griddle? I'm liking it more for sandwiches. Right now I'm doing 1/4 cup of Better than Eggs for convenience and 1 oz of mozzarella to make 2 buns for my bacon cheeseburger. Would love to see your creativity come up with something better.
Steve, can you make the ice cube tray cheese the same way with mozzarella or even your beautiful melted cheddar? Basically, any hard(ish) cheese that you enjoy the flavor of? (I do not like swiss or gruyere at all). Thank you.
Whoa! This is so cool! Thank you so much for sharing this fabulous tip! Do you know if citric acid will do the same thing? Are they about the same thing?
I don't believe that citric acid on its own will get you the emulsification we're looking for. In fact, it will probably cause the cheese to curdle. Fortunately, sodium citrate (link in description) is one of the cheaper modernist cuisine ingredients.
Question about Amazon links. I believe I heard you say that you are affiliated with Amazon, and get a commission from me using your link, is that correct? I would love to support you that way, but here is my question. The product in your link is $0.67 per ounce, and I found another one for $0.51 per ounce. Will you still get the commission if I use your link, but then click through to the other product?
So long as you go in through any of my links, ANYTHING you purchase in the next 24 hours, I get a small commission on. So you could use a link for my plunger whisk and instead order a $300K diamond ring and I’d get a commission on that.
I'd love to have this texture of cheese for pizza with mozerlla, of course. Would the measurements be the same? Also, would the cheese HAVE to be chilled, before using it on a pizza? Thx 💞LYV💞
I feel this method would be way too melty for a mozzarella pizza. If you think about the video with the cheese burger, you can see that when heated, this practically turns into a thick fondue. Now, if you you had a Dash waffle bowl maker, you could probably do a really interesting gooey cheese pizza bowl with this recipe.
I bought sodium citrate over a year ago for sauces and had not opened it yet. Never thought of using it as slices. Going to get some cheese today. Can't use the garage trick, garages in south florida are way too hot.
Very interesting video, thank you. Do you ever weigh your ingredients? Cheese & cups can’t be very accurate, can they? Does this method need precision?
No worries. For some Modernist Cuisine recipes, I consider weighing an absolute must. Having made this recipe multiple times, I found that the volume quantities I provide fall into the "horseshoes and hand grenades" category as close enough.
I used the corn dog maker to make the pizza cheese stick. how do I keep the cheese inside while the breading is cooking? Mine just came out the stick holes.
Are you referring to this video? th-cam.com/video/RnRN3LyuUzA/w-d-xo.html I find that mozzarella sticks need to be cut down to about 2/3rds size so that there's space on each end for the batter to seal the "stick". I use the piping bag method for everything I do in the corndogger and I always press my filling down so that batter comes up each side before running another bead of batter across the top.
I'm gratefully learning a lot from you and am especially delighted to discover that you crack me up at least once in every video! 😆 Also, do you think that potassium citrate might do the same thing?
O my gosh !! This was such an interesting video. You are some kind of cooking scientist.Can citric acid be used alternately in place of the sodium citrate? Looking forward to seeing the applications of those cheeses:-)
Do not substitute citric acid -- it's an entirely different beast. Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling. Citric acid will lower the pH level and will result in a soupy or grainy texture instead of a silky emulsion.
That will actually be an experiment I do soon, as I found that a batter I had created was absorbing some of the melted cheese before it had full cooked. I'll have an answer for you by the time I do the next video using melty cheese. 🙂
If it's a warm cheese dip, I'd say "yes". If making a cold cheese dip, I would think that you'd need to prep it warm to get the melting cheese to disperse, then chill it.
@@SeriousKeto for clarity. Yes I meant warm as in queso. And additionally I also guess I ment regardless of hot or cold I assumed I should chill it down like you did into squares and then remelt into the heavy cream etc
@@SeriousKeto basically if I'm making melted cheese queso should I let it chill down before making the queso or work with it already in its liquid state.
It's fine going straight from melted into a warm queso dip, though I would add more liquid to make it "dip-able". Otherwise it will get to firm and you're going to break a lot of chips. No need to chill it first.
Thanks Steve. My husband and I just stumbled across your channel when YT served up your “rock bottom” video 3 days ago. Boy could we relate! Went thru a similar experience back in 2015. Needless to say, your channel is our new favorite and we’ve been binge watching to catch up. Thanks so much for all you do. 💕
It also comes with a spiral bound book of the recipes on a liquid / stain resistant paper. It's expensive, but it's also the most value I think I've ever gotten out of a cookbook.
Is there a reason for this particular brand ? Amazon has some that are considerably cheaper. Thanks and ditto on all the positive comments below. Your content is my favorite. Keto Connect is fun but I get a lot more from your presentation. (There's room for everyone, though 😉).
Sodium citrate is one of the least expensive things I've used. I have some toys that would really put a hurting on your bank account (I know, because the hurt mine). 😄
To translate to Canadian, sharp cheddar is more like our medium aged cheddar, about 1 and 2 years old. Extra sharp is old cheddar so anywhere between 3 and 5 years.
@@SeriousKeto I think I'm closer to Letterkenny. I had to look it up, I don't watch TV. I watch a lot of TH-cam though. And certainly a lot of your videos. :-)
Sodium citrate is a sodium salt of citric acid, which is found naturally in citrus fruits. Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling.
So, if you want to get really into the molecular gastronomy aspect of this, sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling. Citric acid cannot be used as a substitute, as it will lower the pH level and will result in a soupy or grainy texture instead of a silky emulsion. This info is directly from the Modernist Cuisine website.
The amount of sodium citrate should be 2.8% of the combined weight of the cheese and liquid (which depending on your application could be water, white wine, beer, broth, etc.). The liquidity of your cheese (or cheese sauce, or fondue, or soup) is determined by the quantity of liquid. Fortunately, you don't need to be exact on the sodium citrate and if you find that your cheese is looking too thick to you before you pour it, you can always add liquid one tablespoon at a time.
Also, as I think you've figured out from my previous videos, I rarely introduce a tool, ingredient, or process in a video that I don't plan on using in future videos. This method is no exception.
🙂
Serious Keto you’re simply amazing, man! Yes the sodium citrate is key for emulsified consistency in cheeses. That’s how I blend my cheddar and Colby for a good Amercan cheese! 🥰🥰👍
hey have you try to use Sodium bicarbonate to see if it will work just curious?
john farnsworth jr it is actually a mixture of sodium bicarbonate and citric acid
So you need to buy citric acid (and use your baking soda). Dang.
chadzwife1 you can also purchase the sodium citrate
He's like the keto Alton brown 😂 so glad to have found this channel!
If you want to see a picture of pre-keto Steve with Alton, check out my video on the tomato paste hack.
I just made this, but poured it into a small loaf plan instead. Came out perfectly. I can slice it thin to melt over hamburgers, or cut long cubes to melt inside corn dog creations. What a great and simple recipe!
That's what I loved about growing up in RI. All the holiday leftovers were put in the back hallway. Worked, and smelled great!
Cool. I need to get some sodium citrate.
Thanks for this video. I love learning new cooking techniques like this. Definitely not the sort of thing I see often in most other keto channels, which is why this channel is a cut above most.
Steve, I made this with sharp cheddar and a low carb beer (less than 9 g for the entire can which was only partially used). I made those white bread chaffles with the egg whites and cream cheese that you showed awhile ago, cut them into strips and we used it on those. We did it warm as a dip, so it was as close as I'm willing to go for beer cheese and pretzels. OMG, so delicious! I am going to use it as a sauce with those chaffles and make some "pub" burgers. This is amazing stuff.
Glad to hear you're having fun with the recipe.
Most addictive behaviors… Which include eating disorders… Are symptomatic of a trauma response. I am a therapist, and while I’m not a fan of Freud, there is something to finding pleasure in something you can control. Even if it’s not the result you want, you have the control over what you put in your body. This control is really what we’re seeking… Even more so than approval or pleasure. Being out of control makes us feel powerless. When we take control we feel powerful. This desire to regain control over something leads us to make choices over what we eat. It is only when we recognize those triggers that we realize we can still have control and make Positive healthy choices. I applaud you for your voyage of self discovery and your openness to sharing your journey
Did you mean to post this under the melty cheese video?
@@SeriousKeto no! hahaha. I giess it went to the next video when I started typing. I will re-post on the correct video.
Thank you, thank you, thank you for this. I made little heart shaped cheeses for my child and she loves them. And the sliced cheese is amazing on burgers.
Wonderful!
This video deserves so much more love... I have only recently discovered the magic of sodium citrate. I LOVE IT! I wish I had known about it years ago.
I always shred my own cheese mainly because I'm keto and don't want those carbs from the anti-caking garbage they put in pre-shredded bags of cheese. Shred it yourself, no carbs. :)
Steve, your curiosity and creativity amaze me! Keep it up, please!! 👍
Thank you. There's more to come...
Made these and even my J&W chief was impressed! Thank you 😊
Oh ! AND ! How many Cool Shirts Do You Have ! Always Fun to wait and see what you You say and have on and what IT Says !!
I've had to purchase essentially a wardrobe as a result of losing 70 lbs. So I figured I might as well get some fun shirts to wear during my videos.
Yay! I'm back! I've been out of the country for 3 weeks and right before I left I got a notification that my debit card was hacked and my payment couldn't go through for serious keto, was so bummed. Just renewed my membership. Love the fermented jalapeno sauce! And I love the gadgets you always find, thanks so much ;)
This is perfection! I will definitely be doing this soon. I'm blown away I never knew this information, another great reason to binge watch your channel. This really makes me happy. Thank you Steve awesome video!
Totally looking forward to all future videos! My curiosity is peaked! Thank you for all you do for this KETO-LCHF community! You are awesome!
Wow you never cease to amaze me. Congratulations to your wife for picking such a cute and creative guy.
Thank you so much 😀
I’m so glad I found your channel! Your videos are very informative and I use your recipes the most.
Thank you
WOW. I finally was able to make these cheese slices. You aren't kidding about the ooey gooey! Very impressed with the creaminess of this! Thanks Steve!
Glad you like them!
This is amazing! Perfect for making cheese sauce too!
I am new to keto and I love to see what you do with food. I been busy with chaffle love them .thank you and I am losing fat over 29 pounds so far. Bless you
That's fantastic! Well done!
I learn to do this from the guy that does grilling videos on TH-cam. He made a fairly large quantity of it and he put it in a container that was about a quart and slightly smaller at the bottom. After it solidified it was kind of a long shape and use a wire cheese slicer to slice round slices they were just the right size to put on A big hamburger. I love the idea because you can put things like jalapeño or habanero in there and flavor your cheese or use just about any kind of cheese to do it.
I hope you're still planning to do other recipes using the sodium citrate. I'm looking for cheese-based soups or cheese sauce. Thanks for all you do. I always enjoy your videos even if it's something I'm not interested in cooking myself.
Linda A. I actually did a fondue last weekend with sodium citrate. I’ll have to pay better attention to the ratios next time. I just kind of “wing it” when I’m not filming.
I appreciate all your hard work! I sure love cheese, so I'll be using this!
LOVE food science! What a great way to make your own cheese sticks. I have all kinds of silicone molds for candy making & now I can make my grandkids Christmas cheeses! :)
OK, I’m old enough to be your mom. So what are the odds of you all adopting a long distance (Texas) keto grandma. Kidding🤔. But you and your family are just adorable. I have learned so much from you and have tried most all of your recipes. Just made the cheddar cheese and I couldn’t believe the wonderful texture and it even improved the taste of the cheese. Thanks for helping me on my Keto journey and making it fun.
Thank you for the kind words. I'm glad your enjoying my recipes. 😀
👍😃Cool. I think 🤔this will be a great science project / experiment for some kids I know and mentor that ends with a cooked food / meal that utilizes the cheese. Thanks! 💞
I never heard of this method! Thank you and I am looking forward to ideas and recipes using this!
If I ever make real Mac ‘n cheese again, I now know what to do so that my sauce doesn’t go grainy. Thanks!
It works great for that. Use more than you think you should, as noodles seem to soak up the sauce. I have yet to try it on keto pasta.
Wow! No more processed cheese for me? Fantastic...thank you so much for the lesson! Amazing outcome, bravo.
Thank you for this video. Am going to make some cheese slices.
Wow! I love how unique your videos are, the science behind them is fantastic. No more buying expensive string cheese for me! I can't wait to try this technique for pepperoni cheese buns keto style.😄
This has been a gamer changer for me, many thanks steve... It has become a staple in my house 😍
Glad you like it.
i am in AHHH!t This is the first time i saw this video.. im gona get some of your tools you used,..i was like WOW! thank you Steve
Very interesting. I'm looking forward to your use of these cheeses in upcoming videos!
We're definitely going to have some fun with this technique. 😀
Yahoo!! I already bought the citrate but hadn't tried it yet. Fantastic! Thanks again
BTW, chia flour is nice. Works like flour, although a bit heavy so sub in
I just used some last night to make some super easy, super tasty queso fundido. After the cheese was melted, I threw in a can of diced tomatoes some roasted New Mexican chiles from my garden. Great for a smothered keto burrito.
I’ll have to check out chia flour. Thanks.
Love kitchen science. Be aware there are some contraindications for a few rare conditions using sodium citrate.
How did I not know about this miracle of alchemy all my life? I made a great cheese sauce last night in barely five minutes. My only greater regret is the years wasted thinking ganache was a Hindu deity.
If you have an induction burner, it's crazy how fast you can whip this stuff up. One little ingredient that opens up so many possibilities....😄
Oh, this looks just fab, love cheese in any form but this takes it to another level. Will use an extra mature cheddar and bring on the cauliflower etc! Thanks so much Steve from a viewer in the UK, appreciate your videos.
If you are making this as a sauce, you will want to up the liquid amount, otherwise this will firm up very rapidly on your veggies.
Serious Keto Thanks Steve, was thinking of just placing a couple over steamed veg and grilling but will also try as an instant sauce by adding cream. Appreciate you takingbthe time to reply 🤝👍
I want to try this but I’m really nervous because this is so foreign to me… also thanks for link to the wax paper squares and what a cool ice cube tray.
Hi! from Puerto Rico. I love all your videos but this one is awesome I love cheese. Do you have some ideas for Keto Mac&Cheese?
Vivian Carrasquillo I’m working on it. I’ve been looking at some other ingredients from the world of molecular gastronomy and chef Wylie Dufresne has made some interesting pastas without flour that I am trying to recreate.
@@SeriousKeto Thanks! I know is going to be great.
Carl on 2 Keto Dudes also mentions this product, I have some but have not used it yet. I think I might now!
Now I need to have fondue. Great video. Will definitely have to try that. I hate having processed cheese. What a great alternative.
Hi Steve, You are my goto guy for the best Keto awesomeoness stuff. For the last several downloads I have not been able to access your links? Help. What am I doing wrong.
this was awesome! I am still searching for the perfect recipe of keto "mac" n cheese (oven baked preferably) and this would make a great cheese sauce for that. right now I just use broccoli and cauliflower florets with cheese sauce when I get that hankering. But if you happen to discover a new "mac" for mac n cheese, please do a video! I'm a lacto-ovo vegetarian and keto can be challenging when you don't eat meat! Thank you for sharing such great content!
Keto without meat is definitely a challenge. I certainly couldn't do it. If I ever come up with a legit keto macaroni, you can be certain there will be a video.
Wondering if these can be frozen?
Srs Keto, I am srsly impressed with this channel. Kudos.
Thank you. I hope to continue to bring you fun and/or innovative new foods and techniques to add to your keto cooking arsenal. 😀
Oh this is amazing! I can already see so many uses for it and the holidays are coming...Thank you for this!!!!!
Ordered sodium citrate from amazon and can’t wait to try this! Interested in the taste of these. Does it change the taste much from regular cheese?
Not at all
You are so interesting to watch and have good keto ideas, I too use my garage for a fridge when weather permits as I am from Pound WI. Keep up the videos!
One of the few upsides of the long winters in the Great Lakes. You have infinite fridge space.
Well I just learned something new. Again. I’m definitely using this for my fondue and keto mac and cheese among other things. Have you tried this in any sauces or gravies to help keep them from breaking? Thanks for being such a wonderful teacher!! Sorry, I probably shouldn’t comment on these videos that have been out for a while. I’m sure there is some kind of weird social media etiquette but they are new to me. I’m really enjoying them.
Sodium citrate is sort of a "one trick pony", but it performs that trick really well. If you are looking to keep another sauce from breaking, there is an emulsifier from Modernist Pantry called 210S. It's a blend of acacia gum and xanthan gum and works wonderfully as a multi-purpose stabilizer.
And yes, it's complete okay for you to comment on old videos. I see them all. 🙂
@@SeriousKeto Kool thanks! I will check it out!
A little off topic. Do you also have the Dash Griddle? I'm liking it more for sandwiches. Right now I'm doing 1/4 cup of Better than Eggs for convenience and 1 oz of mozzarella to make 2 buns for my bacon cheeseburger. Would love to see your creativity come up with something better.
I do have the griddle. I use it in my McGriddle video (if you haven't seen that).
@@SeriousKeto cool. Will look for that. Just realized I forgot 1 Tspb of Carbquik also.
Steve, can you make the ice cube tray cheese the same way with mozzarella or even your beautiful melted cheddar? Basically, any hard(ish) cheese that you enjoy the flavor of? (I do not like swiss or gruyere at all). Thank you.
Absolutely. I don't know that there'd be a lot of reason to do it with mozzarella, since that already melts well without oil separation.
Intriguing!!! I cant wait to see what's next!
Steve, I’ve been waiting for more sodium citrate videos. I bought the citrate and was hoping for a cheese sauce.
I’ll definitely do a cheese soup soon.
Hey man just want to say your story is amazing and I love all your recipes keep up the good work. by the way go Bears. Lol
I love the Bears -- I wish we could play them 16 games each season. 😆 All good-natured joking aside, thank you for the compliment.
Ewwwww‼️⁉️⁉️⁉️Are YOU Elton Browns Brother ⁉️ Love this and intro ‼️ Thank you, Debra
I hope that's a "that's cool" Ewwwww, rather than a "that's gross" Ewwww...
Whoa! This is so cool! Thank you so much for sharing this fabulous tip!
Do you know if citric acid will do the same thing? Are they about the same thing?
I don't believe that citric acid on its own will get you the emulsification we're looking for. In fact, it will probably cause the cheese to curdle. Fortunately, sodium citrate (link in description) is one of the cheaper modernist cuisine ingredients.
Question about Amazon links. I believe I heard you say that you are affiliated with Amazon, and get a commission from me using your link, is that correct? I would love to support you that way, but here is my question. The product in your link is $0.67 per ounce, and I found another one for $0.51 per ounce. Will you still get the commission if I use your link, but then click through to the other product?
So long as you go in through any of my links, ANYTHING you purchase in the next 24 hours, I get a small commission on. So you could use a link for my plunger whisk and instead order a $300K diamond ring and I’d get a commission on that.
Invaluable information. Thank you!
I'd love to have this texture of cheese for pizza with mozerlla, of course. Would the measurements be the same? Also, would the cheese HAVE to be chilled, before using it on a pizza? Thx 💞LYV💞
I feel this method would be way too melty for a mozzarella pizza. If you think about the video with the cheese burger, you can see that when heated, this practically turns into a thick fondue. Now, if you you had a Dash waffle bowl maker, you could probably do a really interesting gooey cheese pizza bowl with this recipe.
I bought sodium citrate over a year ago for sauces and had not opened it yet. Never thought of using it as slices. Going to get some cheese today. Can't use the garage trick, garages in south florida are way too hot.
I want a Keto Soft Pretzel 🥨 with that gooey shard cheddar 🤩
That makes two of us. 😉
Very interesting video, thank you. Do you ever weigh your ingredients? Cheese & cups can’t be very accurate, can they? Does this method need precision?
I answer this in the pinned comment.
😊 Thanks for answering the already answered questions, I did read the description under the video but not the pinned post, sorry.
No worries. For some Modernist Cuisine recipes, I consider weighing an absolute must. Having made this recipe multiple times, I found that the volume quantities I provide fall into the "horseshoes and hand grenades" category as close enough.
Steve, I have GOT to stop watching videos like this in the middle of a 3 day fast, lol!
oops
Excellent! I’ve been so busy lately that I haven’t had a chance to get my recipes to you...so sorry about that
This could also be used as fondue, then, right?
Gena Suarez if you increase the liquid, absolutely.
I used the corn dog maker to make the pizza cheese stick. how do I keep the cheese inside while the breading is cooking? Mine just came out the stick holes.
Are you referring to this video? th-cam.com/video/RnRN3LyuUzA/w-d-xo.html I find that mozzarella sticks need to be cut down to about 2/3rds size so that there's space on each end for the batter to seal the "stick". I use the piping bag method for everything I do in the corndogger and I always press my filling down so that batter comes up each side before running another bead of batter across the top.
You had me at cheese soup.
Looks like that will have to me one of my future videos. 😀
Wow. That's amazing. Great info. Thanks.
Very Interesting!! Thanks Steve!
Would this work on euro mature cheddar?
From a chemistry perspective, I don’t see why not.
This is a game changer!!! Thank you so much!! I’m such a fake cheese kinda girl!!!!
The cool thing is that while it looks like fake cheese, the taste is real cheese. Best of both worlds. 😀
I'm gratefully learning a lot from you and am especially delighted to discover that you crack me up at least once in every video! 😆 Also, do you think that potassium citrate might do the same thing?
Janet F I’m going to say “no” on the potassium. And thank you for the compliment. 🤗
O my gosh !! This was such an interesting video. You are some kind of cooking scientist.Can citric acid be used alternately in place of the sodium citrate? Looking forward to seeing the applications of those cheeses:-)
Do not substitute citric acid -- it's an entirely different beast. Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling. Citric acid will lower the pH level and will result in a soupy or grainy texture instead of a silky emulsion.
This is gold! Thank you!
Too much work, I'll stay w my weepy cheddar burger. You really love cooking!
Do you know if/how this holds up to freezing??
That will actually be an experiment I do soon, as I found that a batter I had created was absorbing some of the melted cheese before it had full cooked. I'll have an answer for you by the time I do the next video using melty cheese. 🙂
Steve do you think making cheese in this form AND THEN using THAT cheese to make cheese dip can result in a less texturely odd cheese dip?
If it's a warm cheese dip, I'd say "yes". If making a cold cheese dip, I would think that you'd need to prep it warm to get the melting cheese to disperse, then chill it.
@@SeriousKeto for clarity. Yes I meant warm as in queso. And additionally I also guess I ment regardless of hot or cold I assumed I should chill it down like you did into squares and then remelt into the heavy cream etc
So did I answer your question, or is there still a question I left dangling out there? 🙂
@@SeriousKeto basically if I'm making melted cheese queso should I let it chill down before making the queso or work with it already in its liquid state.
It's fine going straight from melted into a warm queso dip, though I would add more liquid to make it "dip-able". Otherwise it will get to firm and you're going to break a lot of chips. No need to chill it first.
Steve can you do the same thing with potassium citrate? I have a ton of the stuff!
Why is the Sky Blue totally different ingredients. Sorry.
Thanks Steve. My husband and I just stumbled across your channel when YT served up your “rock bottom” video 3 days ago. Boy could we relate! Went thru a similar experience back in 2015. Needless to say, your channel is our new favorite and we’ve been binge watching to catch up. Thanks so much for all you do. 💕
This is news I can use. Thanks!
Wow pretty neat!
There will be more of these food science videos coming in the new year. Stay tuned. 😀
Awesome video. TFS ❤️
Oh yeah I will use this for my macaroni and cheese on top of my zucchini noodles
You may want to use additional water or broth then, as the recipe in this video firms up pretty quickly.
INGENIOUS!!!
This is so cool 😎! ❤️🇺🇸🧚🏻♀️
Oh I gotta get that book!
It also comes with a spiral bound book of the recipes on a liquid / stain resistant paper. It's expensive, but it's also the most value I think I've ever gotten out of a cookbook.
Serious Keto nice 👍! Now I know I’m gonna get it!
Woo! My hubs is gonna lerv this! Also, excellent shirt.
Is there a reason for this particular brand ? Amazon has some that are considerably cheaper. Thanks and ditto on all the positive comments below. Your content is my favorite. Keto Connect is fun but I get a lot more from your presentation. (There's room for everyone, though 😉).
DeLinda Hess-Sump this was the cheapest brand when I posted the video at less than $7.
that is so cool
Genius!!! You're making my keto experience so much better. But my poor bank account lol.
Sodium citrate is one of the least expensive things I've used. I have some toys that would really put a hurting on your bank account (I know, because the hurt mine). 😄
@@SeriousKeto 🤣🤣🤣🤣
Thank God!!!
To translate to Canadian, sharp cheddar is more like our medium aged cheddar, about 1 and 2 years old. Extra sharp is old cheddar so anywhere between 3 and 5 years.
Say “how’s it going, eh?” to Bob and Doug McKenzie for me. Are you on the Trailer Park Boys part of Canada, or more Letterkenny?
@@SeriousKeto I think I'm closer to Letterkenny. I had to look it up, I don't watch TV.
I watch a lot of TH-cam though. And certainly a lot of your videos. :-)
@@Susan.Lewis. Well, that's the important thing. :)
What is sodium nitrate doing ?
The very first (pinned) comment explains.
Hi. Could you please share how to make cheese wrap? thank you for sharing amazing cheeseeeeee melting.
I haven’t tried that yet. I just buy the ones from Costco.
Ha! Love ur shirt!
How to keep that liquid , i want use Like a Sauce ,
Like this? th-cam.com/video/enS8WEUlhgQ/w-d-xo.html
I’d love to see what happens in the final product if you do the same method just without the sodium citrate! #curious
You wind up with oil and some melted cheese that can't be re-melted.
November this year in WI the garage is our freezer. ;)
Winter came way too early. 😒
What is sodium citrate and what does it do?
Sodium citrate is a sodium salt of citric acid, which is found naturally in citrus fruits.
Sodium citrate allows the proteins in the cheese sauce to become more soluble without lowering the pH of the sauce, which creates a smooth emulsion without curdling.