I don't have immediate access to any sodium citrate at the moment, but I'd like to try emulsifying cheese a la Modernist Cuisine. It's come to my attention that it's possible to synthesize it with an aqueous solution of citric acid (which I can cheaply find at any grocery store) and the addition of sodium bicarbonate. I'm assuming the visible reaction is just the release of carbon dioxide, but I'm just guessing. I'd really like to know if this is food safe and, if so, what proportions should I use to avoid undesirable amounts of reactants and reagents? Also, would it be stupid to use beer instead of water.? I don't know what else is in beer aside from water and alcohol, and I'd really prefer not to hurt anybody