What do I do with this sodium citrate?

July 8, 2019 4:54 PM

I bought some sodium citrate to make mac and cheese/cheese sauce. I have much more than I'll be able to use. What can I do with the rest?
posted by any portmanteau in a storm to Food & Drink (7 answers total)

Best answer: Give it to guests that love the mac and cheese.

You can throw a little in water for a salty sour flavor that can be pleasing in the summer.

It's used in spherification if you want to play with more molecular gastronomy.

But seriously, I gave a bunch of mine to people that wanted to make the mac and cheese themselves.
posted by Candleman at 5:23 PM on July 8, 2019 [3 favorites]

Make bespoke "american" cheese slices with cool cheeses.
posted by slkinsey at 5:42 PM on July 8, 2019 [4 favorites]

Also? Bulletproof cheese fondue.
posted by slkinsey at 5:42 PM on July 8, 2019 [1 favorite]

You can use it to make chile con queso. Linked recipe with pepper jack is not what I'd do, I'd want at least some cheddar. And I'd add a bit of Rotel tomatoes and other spices. Anyway, the key thing is you can use any cheese you want and then jazz it up with chiles and spices. You're not constrained to processed cheese with the sodium citrate.
posted by Nelson at 8:23 AM on July 9, 2019

Citric acid is used when canning tomatoes, not sodium citrate.
posted by kjs4 at 12:16 AM on July 10, 2019

Mod note: One deleted, per kjs4's correction above (confusion of sodium citrate with citric acid).
posted by taz (staff) at 12:23 AM on July 10, 2019

Response by poster: I was thinking of non-cheese related things, and probably not spherification because that looks like I'd need to buy more kitchen chemicals that I wouldn't be able to use up, so giving it away looks like the way to go.
posted by any portmanteau in a storm at 1:43 PM on July 18, 2019