Sodium citrate lets almost any cheese melt smoothly without splitting, from a firm sliceable cheese to a thin soup. The texture comes down to one ratio: liquid as a percentage of the cheese’s weight. Adapted from a Reddit r/AskCulinary thread.
Liquid ratios
| Liquid (% of cheese weight) | Result | Use |
|---|---|---|
| 0–35% | Firm to soft, sets when cool | Sliceable cheese, moulded cheese |
| 35–85% | Thick and flowing | Dips and queso |
| 50–90% | Dippable | Fondue and queso for chips |
| 85–120% | Thin sauce | Mac and cheese, fondue for bread, cheese foam |
| 120–175% | Soup | Cheese soup (heartier at 120%, thinner at 175%) |
Sodium citrate: 2–3% of the combined weight of the cheese and liquid. It adds a salty, sour note, so stay near the low end and season to taste.
Method
Pick a cheese or two for the flavour you want. It doesn’t need to be a traditionally melty cheese; anything that isn’t very dry works.
Pick a liquid that complements it: beer, wine, cider, stock, milk, or juice.
Weigh the cheese, then measure the liquid and sodium citrate from the table. Dissolve the citrate in the warm liquid, then add the cheese a handful at a time over low heat until smooth. An immersion blender gives the smoothest sauce; a whisk gives a stringier one.
For parties, a slow cooker on low keeps it melted on the counter.
For sliceable cheese, pour it into a lined mould and chill until set.