With the addition of a little sodium citrate almost any cheese can be made into a smoothly melting cheese. Sodium citrate reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating into an undesirable consistency; creating a smooth, creamy texture that stays together.
My recipe for Sodium Citrate;
125g (1/2 cup) Pure Water
97g (3.42oz) Sodium Bicarbonate
74g (2.61oz) Anhydrous Citric Acid
The thickness of the cheese sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:
- Cheese plus 0% to 35% liquid - firm, moulded cheese, cheese slices
- Cheese plus 35% to 85% liquid - thick and flowing cheese sauce, good for dips and quesos
- Cheese plus 85% to 120% liquid - thin cheese sauce, cheese foam, fondues, mac and cheese
- Cheese plus 120% liquid or more - continues to become thinner and thinner.
- The final ingredient is sodium citrate, which causes the cheese to stay together as it melts. It's typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.
Since sodium citrate brings a salty, sour taste it's important to use appropriate proportions while keeping the flavour of the dish in mind.
Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin or becoming a member of the channel; https://www.youtube.com/channel/UCE31MqUy6nIMJ_f8y4R3_AA/join
Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=WcElPT6Azlo
Gavin's cheese shop; https://www.littlegreenworkshops.com.au/shop/
Gavin's Amazon cheese shop; https://www.amazon.com/shop/greeningofgavin
Curd Nerd Academy Beginners Course; https://courses.littlegreenworkshops.com.au/p/cheese-making-beginner/
Merch; https://teespring.com/stores/cheesemantv
To purchase a curd harp; https://www.etsy.com/shop/TheWoodJunkieStudio?coupon=CHEESEMAN18
Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
For written recipes; https://www.littlegreencheese.com/category/recipes
My Little Green Cheese Podcast, visit https://www.littlegreencheese.com/category/podcast
Facebook;
https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/
My recipe for Sodium Citrate;
125g (1/2 cup) Pure Water
97g (3.42oz) Sodium Bicarbonate
74g (2.61oz) Anhydrous Citric Acid
The thickness of the cheese sauce will depend on the ratio of liquid to cheese. If you weigh the cheese and then add the liquid as a percent of the weight you will get:
- Cheese plus 0% to 35% liquid - firm, moulded cheese, cheese slices
- Cheese plus 35% to 85% liquid - thick and flowing cheese sauce, good for dips and quesos
- Cheese plus 85% to 120% liquid - thin cheese sauce, cheese foam, fondues, mac and cheese
- Cheese plus 120% liquid or more - continues to become thinner and thinner.
- The final ingredient is sodium citrate, which causes the cheese to stay together as it melts. It's typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight.
Since sodium citrate brings a salty, sour taste it's important to use appropriate proportions while keeping the flavour of the dish in mind.
Help fund the next cheese making video by pledging your support at Patreon; https://www.patreon.com/greeningofgavin or becoming a member of the channel; https://www.youtube.com/channel/UCE31MqUy6nIMJ_f8y4R3_AA/join
Please help contribute to translations and subtitles for this video: http://www.youtube.com/timedtext_video?ref=share&v=WcElPT6Azlo
Gavin's cheese shop; https://www.littlegreenworkshops.com.au/shop/
Gavin's Amazon cheese shop; https://www.amazon.com/shop/greeningofgavin
Curd Nerd Academy Beginners Course; https://courses.littlegreenworkshops.com.au/p/cheese-making-beginner/
Merch; https://teespring.com/stores/cheesemantv
To purchase a curd harp; https://www.etsy.com/shop/TheWoodJunkieStudio?coupon=CHEESEMAN18
Check out my other cheese tutorials; https://www.youtube.com/playlist?list=PLJeLu-keUCHZPJnyxwuDOJyeB2EcoFLQB
For written recipes; https://www.littlegreencheese.com/category/recipes
My Little Green Cheese Podcast, visit https://www.littlegreencheese.com/category/podcast
Facebook;
https://www.facebook.com/LittleGreenCheese/ or
https://www.facebook.com/LittleGreenWorkshops/
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