Gooey Cheese from ANY Cheese - Easier and More Versatile Method
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YouTubeSerious Keto (Steve)
Gooey Cheese from ANY Cheese - Easier and More Versatile Method
I've done a number of videos showing uses for sodium citrate. This ingredient (a salt derived from citrus) binds the fat to cheese so that the oil doesn't separate, keeping the cheese moist and gooey when heated. Because the macros will vary depending on the type cheese and/or liquid you use, I am not including them here. Link to my original ...
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