Sodium Citrate Will Turn A Block Of Cheese Into The Creamiest Nacho Sauce Ever. Get Some.

There will be a nacho cheese fountain at my wedding reception someday. (If a wedding never happens, this is a formal request that there at least be one at my funeral.) Knowing this, you should now understand that the importance of nacho cheese in my life is paramount . So heed my advice: Sodium citrate is a magical tool of scientific wizardry that will forever change your nacho game.

There are all tastes in nacho cheese — some people enjoy it sprinkled atop tortilla chips and baked, meaning those people enjoy miniature cement blocks of cold, hardened cheese. Those people are not me. Lovers of creamy nacho cheese sauce (that’s me) must either make it at home with any combination of bechamels, creams and butters to coax it into a sauce-like consistency, or they can buy it pre-made. But if you look at the ingredients on a can of store-bought nacho cheese sauce (yes, it comes in a can, how terrifying), it’ll look a little something like this:

Cheese Whey, Partially Hydrogenated Soybean Oil, Modified Food Starch, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Jalapeno Puree, Sodium Phosphate, Salt, Natural Flavors, Monosodium Glutamate, Sodium Stearoyl Lactylate, Vinegar, Color Added (Including Caramel —> Read More Here


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