Anonymous Modernist 16331

The milk was not sour. Could it be a reaction caused by the sodium citrate in the milk? The milk became somewhat translucent when mixed with the sodium citrate. I will try: Milk + Mild cheddar Water + Aged cheddar I will post my results after trying.

Update: I tried again with water instead of milk and I used mild cheddar; it tastes great. I suspect using milk was the problem... I will try again with an aged cheddar and water.

The bottle was clearly labeled as sodium citrate. I purchased it from a local molecular gastronomy restaurant. Would citric acid yield the same texture as sodium citrate? Is there a test I can do to differentiate the two?

I made Mac and Cheese using the recipe posted here: http://modernistcuisine.com/recipes/sodium-citrate-creates-silky-smooth-macaroni-and-cheese/ Ingredients Aged chedar cheese - 200 grams Milk (1%) - 186 grams Sodium citrate - 8 grams The texture was perfect, smooth and silky. However the taste was really bad, sour, salty. The one thing that comes to my mind is cardboard. Does anyone have an idea what I could have done wrong? I am thinking of trying again with water and maybe half the sodium citrate...