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jimb0

jimb0

Yeah, there's the calculator but I'll mention I tend to add 4.5% sodium citrate by weight of cheese (that way you don't need to look it up every time to use). The amount of water that gets added depends on what I'm doing with it. Dips get more water (say, nearly 1:1) than some other things. You can even use quite a bit less water and make cheese slices.

jimb0

jimb0

Yeah, there's the calculator but I'll mention I tend to add 4.5% sodium citrate by weight of cheese. The amount of water that gets added depends on what I'm doing with it. Dips get more water than some other things. You can even use quite a bit less water and make cheese slices.

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