cross-posted from: https://belgae.social/post/2229041
I found only two sources in Brussels for “citrate de sodium”:
- pharmacy: €50 for 250g
- in a packet of lemon chicken flavoring in an Asian shop
I’m not going to pay €50 to a pharmacist in order to make a smoother macaroni and cheese. I’m also not interested in bringing in flavored Asian sauces. One option would be to go to the American section of a large grocery store and buy a Kraft mac & cheese kit. Fuck that. I boycott Kraft Heinz. Probably would not find Velvita, but if I did it’s a bit off to be making mac & cheese from scratch and then having to resort to a kit of sorts anyway.
Is there a better option?
It seems fondu with cheese is a thing here. How are people emulsifying their cheese for that?
Update: it’s apparently European additive “E331” which groups 3 different things. Are they about the same for emulsifying cheese? Note as well that it’s not in the emulsifier grouping of additives for some reason.
If you really can't find any off the shelf, you could try making it yourself. The reagents are cheap and common -- anhydrous citric acid (powder), water, and sodium bicarbonate (baking soda).
e.g. https://survivorshipnowvt.org/...
I see other instructions online for making it with sodium hydroxide (lye). Don't try that unless you have a hot plate, pH test strips, and safety gear like goggles, gloves, and a lab coat. Lye is strongly alkaline and fairly dangerous at high concentrations.
save