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.

Should I try a vet?

  • Deconceptualist@leminal.spaceEnglish
    2·
    13 minutes ago

    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/how-to-make-sodium-citrate/

    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.

  • Catoblepas@lemmy.blahaj.zoneEnglish
    2·
    41 minutes ago

    For cheese emulsification purposes any of the chemicals listed under E331 should be fine, as the only difference is the amount of salt attached to the molecule. It shouldn’t affect the taste, since you use such a small amount.

  • SpaceNoodle@lemmy.worldEnglish
    3·
    54 minutes ago

    One option is to use a different recipe. Evaporated milk can serve as your emulsifier; equal weights of dry pasta, that, and your choice of cheese can yield great results.

    • autonomousPunkOPEnglish
      1·
      40 minutes ago

      Thanks for the suggestion. I might go that route but I generally try to avoid non-vegan options. I can’t avoid cheddar without making a notable compromise, but I use almond milk instead of dairy. I’ve seen evaporated milk sold in cans. So I suppose I would use ¼ of a can, then try to find a use for the rest of it before it spoils.