Cheese Sauce/Dip question

Hi guys! I finally managed to get my hands on a bag of SHMP and i want to start experimenting on Cheese sauce with local cheeses here in Venezuela.

As i never used these ingredients before (because they´re not easy to find here o even available) i would like to know how can i calculate the amount of SHMP and sodium citrate that i gonna be needing, or if is even necessary to change it from the original recipe here. I wonder if the fact of work with fresh, acidic and softer cheeses would affect the proportion of the melting salts, all the cheeses i want to try have an average PH of 4.5 for example.

I know is a long post and and a lot of questions, but i waited so long to get the ingredients here that i don´t want to waste them. Thanks for the help here guys and sorry if there are some errors on my english hehe!

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Diego_Peguero_113146

Since everything is not written sometimes you have to experiment with ratios. I havent worked on SHMP but I have heard that Sodium hexametaphosphore raises the pH a lot! Remember to post your knowledge when you are finished with these experiments!

Alejandro_39378

Hey! Test is done! made 2 different batches with the 2 formulas that i made after sooooooome on-line investigation about processed cheese, and the second one came out just perfect. The original flavor of the different cheeses didn't get altered by the sodium citrate.

The Formula was 49% from the total weight of cheeses mix, 40% milk, 9% whey, 1.5% Sodium Citrate, 0.375% Salt and 0.125% SHMP. In this case was 200 gr of cheese, 164 gr of milk, 36 gr of whey, 6 gr of SC, 1.5 gr of salt and 0.5 gr of SHMP.

Wanted to upload the video of the end result here but i cant, so i leave a still of the video and the link if someone want to see it and check the texture of the sauce and how runny it was. I served it for today breakfast with a sunny side egg and "Funche Aliñado" which is a sort of seared polenta with sofrito. Thanks guys for the advices!

https://instagram.com/p/8wAsKSMOBh/

fisher23

I use a recipe for cheese sauce for great mac & cheese and nachos : 265g water or milk, 11g sodium citrate and 285g grated cheese and no SHMP at all. I use an immersion blender and mix in the cheese about a table spoon at a time in the simmering liquid. It makes a very smooth cheese sauce, for a thinner sauce add less cheese.

By the way you can make your own sodium citrate if you can't find it or run out and need some. Here is the recipe that makes 11 grams, mix 8 (7.96) grams of citric acid and 9.5 (9.48) grams of sodium bicarbonate (baking soda) in your liquid. It will foam and after the foam subsides the liquid will contain about 11 grams of SC. If you want to make SC and save it here are the ratios, for every 2.1 grams of citric acid, use 2.5 grams of sodium bicarbonate in a little water, this ratio will yield about 2.9 grams of SC. Then on medium heat evaporate off the water and the remaining powder left in the pan is sodium citrate. It's just chemistry.

Alejandro_39378

Man awesome tip that one of making SC since here is hard to find and pretty expensive, my pockets will appreciate that to hehe. Thanks!