Has anyone made the melty cheese recipe with Chèvre? I'd like to make it for burgers this weekend but I can't get my hands on any sodium caseinate. I was hoping it could be left out. I already have the s-citrate and s-hexadoodledoo. Looking at the recipe though, it seems there's a good amount of the caseinate being called for.
I'm not quite sure what it does either.
Any feedback would be appreciated!
