Keto Cheese Dip: Sodium Citrate's Magic

Sodium citrate is a common ingredient in pasteurized processed cheese products, acting as an emulsifying salt to prevent fat and proteins from separating when cheese melts. This results in a smooth and fluid cheese sauce or dip, which can be made with any type of cheese or combination of cheeses. To make keto cheese dip with sodium citrate, simply heat and whisk the sodium citrate into a liquid of your choice, such as water, milk, or beer, before gradually adding in your desired cheese.

How to make sodium citrate at home

To make sodium citrate at home, you'll need citric acid and baking soda (sodium bicarbonate). These are readily available at most grocery stores. For every 2.1 grams of citric acid, use 2.5 grams of sodium bicarbonate. Dissolve the citric acid in water and gradually add small portions of baking soda. Each time you add baking soda, a reaction will start, producing carbon dioxide gas. Keep adding baking soda until the reaction stops—this may take several hours. If you're making 11 grams of sodium citrate, for example, you'll need about 8 grams of citric acid and 9.5 grams of baking soda.

You can also grow sodium citrate crystals at home. First, prepare a saturated solution of sodium citrate at room temperature. Put a small portion of solid sodium citrate in it, then heat the solution while stirring. Don't worry if it doesn't dissolve completely. Cool the solution down, then put a seed crystal attached to a thin thread (like fishing line) into the solution. The crystal will start growing quickly (several millimetres per hour). After several hours, extract the crystal, then re-saturate the solution and repeat the process.

The science behind sodium citrate

Sodium citrate is a salt of citric acid and is commonly known as sour salt. It is used as a food additive to enhance flavour or as a preservative. It is also used as an emulsifier for oils and as an acidity regulator in food and drinks.

Sodium citrate is particularly useful in cheese-making as it helps to prevent proteins from coagulating, ensuring that cheese sauces stay smooth and velvety even at high temperatures. This is because sodium citrate is an emulsifying salt, which induces emulsification by disrupting the tightly knit protein structure of cheese and allowing for smoother, more cohesive melting.

Sodium citrate is also used in medicine as a blood clotting inhibitor and as an alkalinizing agent to neutralise excess acid in the blood and urine.

In hydration science, sodium citrate is preferred over sodium chloride due to its higher absorption rate in the small intestine, gentler effect on the stomach, milder taste, and buffering capacity to regulate pH levels in the body.

The best cheeses to use

When it comes to keto cheese dips, the cheese you use is key. While you can use any cheese you like, some cheeses are better suited to dips than others. Here are some of the best cheeses to use when making a keto cheese dip:

Cheddar

A classic, sharp cheddar is a popular choice for keto cheese dips. Its strong flavour and smooth texture make it a great base for your dip. Cheddar also melts well, which is important for achieving that creamy, silky texture.

Monterey Jack

Monterey Jack is another excellent melting cheese, and its mild flavour makes it a good choice if you want the other ingredients in your dip to shine. It also has a nice stretch, which is perfect for dips.

Cream Cheese

For an extra creamy and rich keto cheese dip, cream cheese is a must. It has a high fat content, which makes it ideal for keto diets, and its soft texture ensures a smooth and creamy dip.

Manchego

Manchego is a Spanish sheep's milk cheese with a nutty, buttery flavour. It has a higher melting point than some other cheeses, which means it retains its creamy texture and doesn't become greasy.

Pepper Jack

If you want to add a little spice to your keto cheese dip, pepper jack is an excellent choice. It has a nice kick and melts well, making it a great addition to any keto cheese dip.

When making a keto cheese dip, it's important to shred your own cheese. Pre-shredded cheese often contains anti-caking agents and other fillers that can interfere with melting and affect the texture of your dip.

How to adjust the consistency of the cheese dip

The consistency of your keto cheese dip is dependent on the ratio of liquid to sodium citrate. The more liquid you add, the thinner and runnier your cheese dip will be. Conversely, adding less liquid will result in a denser and thicker sauce.

For a successful emulsion, it is important to use the right amount of sodium citrate. Too little, and your sauce may turn out watery, dense, or grainy. The general rule is to use sodium citrate in the range of 2% to 4% of the total weight of your cheese. However, you can add more or less to tweak the consistency to your preference. If your cheese sauce is too runny, simply let it stand for a couple of minutes and give it a stir; it will thicken as it cools. On the other hand, if your cheese is having trouble melting and combining, adding a bit more sodium citrate can help bring it together.

Additionally, the type of cheese you use can impact the consistency of your dip. Pre-shredded cheese often contains anti-caking agents that may interfere with melting, so it is recommended to grate your own cheese. Also, sharper cheeses may require more sodium citrate to achieve the desired consistency.

Finally, the type of cookware you use can make a difference. Some cooks have found that a ceramic saucepan works better than stainless steel for achieving a smooth sauce.

Storing and reheating the dip

Storing and reheating keto cheese dip is a simple process. If you have any leftover cheese dip, you can store it in an airtight container in the refrigerator for up to 3 days. However, it tends to harden when refrigerated, so you will need to reheat it to melt it again.

There are several ways to reheat your keto cheese dip. You can use a stove, toaster oven, microwave, or sous vide. If you made a baked cheese dip, it is better to reheat it in the oven. For simple queso dip, heat it on the stove over low to medium heat, stirring regularly until it is fully heated through. You can also use a slow cooker or crockpot to keep your dip warm during a party. Set it to the "warm" setting, and it will stay at the perfect temperature for dipping. If you're short on time, you can also use a microwave. Place the dip in a microwave-safe dish, cover it, and heat in 15-second intervals, stirring until it's fully melted.

Now you know how to store and reheat your keto cheese dip, so you can enjoy it again and again!

Frequently asked questions