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JOHA SDS2 the best melting salt?

brandon.balin

So I purchased Sodium Citrate and Sodium hexametaphosphate to do the Melty cheese recipe. (The cheapest price for both was on Modernist Pantry's Amazon store for the 400g bags)

During my search JOHA SDS2 kept popping up, but I'm new to all of this so I didn't pay much attention at the time. Modernist Pantry says JOHA SDS2 is a superior melting salt compared to sodium citrate and others. It's "kind of" like a special blend of melting salts and better for the cheese.

I still need to get through the salts I bought, Amazon won't allow a return due to food safety protocols. I'll just have to make a lot of Mac and cheese and nacho cheese ;-). But when it comes time, is there a substitutional measurement for using JOHA SDS2 in the cheese recipes?

Thanks!!

-Stay Melty My Friends.

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Comments

tshewman

would recommend emailing them directly. They are awesome in responding.

fisher23

I think it's JOHA SDS2

brandon.balin

Yes, you are right I forgot the S before the 2

brandon.balin

Getting close to the end of my salts and was wondering if there is an update on this topic? Has anyone used JOHA SD2 for meaty cheese yet? If so what was the ratio?

Thanks!!!

brian_martin2001

Did you take Todd's advice? I'm pretty sure your post was the first (and possibly last) time this was brought to the forum's attention. I'm not sure anyone else has really invested much energy in researching this. So far as I've seen, everyone has stuck with the tried and true ingredients: sodium citrate and sodium hexametaphosphate. Honestly, by your post, I'm not even sure if your JOHA SD2 is supposed to replace one of the ingredients or both. Get in touch with Modernist Pantry, they are your best bet.

brandon.balin

Hi Brian,

The funny thing is I had originally asked Chef steps directly and their initial response was :

Hi Brandon!

Thanks for your question—We rely on our chef's expertise as well as that of folks in the community and would love if you could post it on our forum:

http://www.chefsteps.com/forum

That way, everyone can benefit from the answer and it's fully searchable so that people with the same questions can find the answer. Thanks so much, and please let us know if you think of anything else you'd like to see from us!

Cheers,

Ellen

That was March 2016.

I didn't want to respond to Todd's post with a snarky sounding yeah I did that, I was happy he responded.

I had also before asking Chef steps and posting called modernist pantry

The JOHA SDS2 replaces all salts but they couldn't tell me the amount to use because that depends on what you're doing. And that I should contact Chef steps for the proper substitution amount.

So I guess it's a bust it would be cool to know because Modernist said one of the benefits of this new blend is the cheese is less sour tasting.

I guess nobody is really passionate about melty cheese. :-(

brian_martin2001

I've been using the sodium citrate for a few years now with the melty cheese. I've never noticed a sour taste, and still have quite a bit of sodium citrate left. When I do run out of it, because of how well it works and because I have noticed no off flavors, I'm most likely going to stick with the sodium citrate. While I do agree with your statement that most folks are not as gungho about making melty cheese, the unfortunate (for you) truth is that there is already a tried and true method with chemicals that folks are already familiar with. Why mess around with a brand new chemical that no one else has ever heard of because the company marketing it says it's better. Modernist Pantry has a monetary incentive to try and sell this stuff. I'm not saying it's not better, but I never take the company's word for it that it's better than something I already get great results from.

If you'd just responded to Todd saying "Yes, I did email them, this was their reply..." it would not have come off as snarky.

Regardless as to whether or not people are passionate about melty cheese, they already have something that works wonderfully, so it's unlikely they're going to try something brand spanking new, just because.

My only advice to you would be experiment, write down all your weights, and what you use, and see what you get. I do still make melty cheese, and probably will off and on for a good long while, but I can almost promise you i'm not going to go out and buy this new stuff just because a company says it's better, especially when they can't even offer ways to use it.

Good luck, and if you do play around with it, let us know your results. Due to the age of the original post, I would recommend maybe starting a new post if/when you do get the results. This current one is buried deep, and I'm not sure how many folks are going to come across it on their average comings and goings.