Homemade Liquid or Nacho Cheese With Sodium Citrate
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- เผยแพร่เมื่อ 5 พ.ค. 2020
- Ingredients List and Tips Below..
This is a quick and easy liquid cheese sauce made with sodium citrate. If you'd like to make beer cheese, just substitute the water for beer. :)
You can add more beer and the sodium citrate will continue to absorb a fair bit more moisture.
You can also add some cayenne pepper to turn it into nacho cheese. Just add 1 teaspoon to start and add to taste. Chili powder or Masterfoods Mexican chili powder for Aussies is a great addition in the same amounts.
Garlic powder and onion powder is nice too. Start with a teaspoon at a time and adjust as you like.
Ingredients
350 grams of a good melting cheese. I used American Cheddar and Cheddar mix and Provolone
1/2 a cup of water
14 grams of sodium citrate
For Nacho Cheese
Add 1 teaspoon of Cayenne pepper or to taste
Add 1/2 to 1 teaspoon of garlic or onion powder or to taste
If you’re in Perth, check out Red Spoon Company:
www.redspooncompany.com/sodiu...
In the Australia you can find Sodium Citrate via this link on eBay.
100 grams can be found here: ebay.us/8M6FTw
500 grams can be found here. : ebay.us/YQOBvA
In the US you can find Sodium Citrate via this link on Amazon.
www.amazon.com/Citrate-Gluten...
If you'd like to have a go at making sodium citrate yourself, here's a TH-cam link:
• How to Make Sodium Cit...
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Good work, brother - love it!! Sophie's a rock star!!!!
Cheers brother! Haha! Yeah I think she was a bit mesmerised by the lights. I hope you're well! :)
The hunt is over. I knew there was a missing ingredient. Great vid, liked and subscribed. Thanks!
Love the recipe! I have been searching for a simple liquid cheese recipe for along time! I have a question David, for reheating, how long would you microwave it for?
Thank you!
That's an awesome question. When I reheated it for the video, I did 15 second intervals and stirred and that worked the best but I have at times done it for 30 second intervals and it caused no harm but just pop a cover on, so it doesn't splatter everywhere. It usually takes around a minute to get hot.
You might notice it thickens up. If it gets too thick, you can just add more liquid and stir. :)
hi i'm your new subscriber i'm from switzerland i have a question if i make a larger quantity do i have to keep it in the fridge? thank you very much if you answer me❤
Hey mate. Thanks for the video. Came out great but for some reason it's setting almost instantly. Is that a case of more water needed or less citrate? Cheers again.
You're welcome. Good question Sam! Yeah if that ever happens, just add more liquid. It's amazing how much liquid the sodium citrate will hold but if left to sit, it will require either heating and/or more liquid.
Love your vids ongy! Your girls a cutie!
Cheers mate! Really appreciate it!
Yeah she's a bundle of joy. :)
It'll dissolve much easier if you heat the water
Hey ongy love ya videos im also in Perth just wondering where ya get ya cheeses from?
Cheers mate! I usually just use whatever is available at the time and lately have been using gruyere or provolone from our local IGA and mixing that with Perfect Italiano pizza cheese and some Colby or Tasty. I think American cheddar adds a nice depth to it too but you can add things like mustard and garlic powders to give it a bit of a lift. I get the American cheddar from Spud Shed but various IGA's have it too. Re Store in Leederville is a good spot too for rarer cheeses.
Cheers brother im heading to spudshed tonight anyway so ill have a look
Hey Ongy - where abouts in Perth did you find your American cheddar?
Good question mate! We get all our cheese at Costco.
Cheers for watching and please let me know how you go. :)
The whole reason to use Sodium Citrate is to make "melt cheese" out of non "melty cheese". It keeps the oil from separating from the proteins in the cheese. You should be able to use any kind of cheese.
Edit: Also it helps it stay creamy smooth as it starts to cool.
How do I measure 14 grams of sodium citrate? I that 1 Tbsp?
food scale
What does the sodium citrate actually do for the recipe?
stops the cheese separating into a puddle of oily goop when melted - www.molecularrecipes.com/hydrocolloid-guide/sodium-citrate/ - it's acting as an emulsifier in this situation
Really good question and @prosserd sums it up well, in that it holds everything together. It's amazing how much liquid you can add and it still hold.
For my beer cheese, I added over double what the recipe calls for to incorporate more beer flavour and it held well. Lots of the moisture evaporates but it leaves the flavour. Upon reheating, you may need to add some more moisture.
Where do you get your American cheese from?
@@AlinatheDoula "I get the American cheddar from Spud Shed but various IGA's have it too." - Pitmaster University