ottawa foodies

I want to try to make my own cheese slices for burgers and the following recipe calls for some sodium metahexaphosphate. Wikipedia says it is used in a lot of foods, from ice cream to roast beef and beer. Just hoping someone might have an idea where to find some.

It's hexametaphosphate (as in the video) just so other readers aren't confused.

I made American Cheese recently. It didn't require any strange additives and while it tasted good (but salty), it did not look like those slices of heaven.

check CA Paradis. they have a bunch of molecular gastronomy stuff or I think Marc Lepine/Atleier has a website where you can order additives

Marc Lepine's site powdertothepeople.ca/ doesn't seem to be active anymore, but you can order it online from modernist pantry by following the links in the ChefSteps recipe. For those who have not seen it, ChefSteps does some pretty neat things. Good on ya Rizak for taking one on! I'd love to hear how it works out.

I just checked my copy of Modernist Cuisine at Home and they have a recipe for "Perfectly Melting Cheese Slice". They use cold wheat beer (or water), sodium citrate, gruyere cheese and sharp cheddar. Is it possible for you to use sodium citrate instead? In the same book they also give instructions for Aged white cheddar cheese slice, Stilton cheese slice, Feta cheese slice, Camembert and gruyere cheese slice and goat cheese slice, Jack and Stilton, Sharp cheddar as swiss, gorgonzola and fontina, and Goat gouda and cheddar. All of them use sodium citrate.

The recipe also calls for sodium citrate, so yes. Modernist Cuisine at Home, you say? I'll take a look through their library.

Yes, I messed the chemical name up in the description. At least I managed to get it right in the title.

Okay, no need to track it down. Here is a link on their blog.
modernistcuisine.com

This recipe thecanadianfamilycow.proboards.com won't give you slices, (it is more like a Velveta cheese) but it only requires milk, rennet, and bacteria.

No crazy chemicals unless you are using store milk, then you need to use calcium chloride.

You can get everything but the milk at New England Cheese, Glengarry Cheese, or Berry Hill.

bacteria: www.cheesemaking.com
rennet: www.cheesemaking.com
Calcium chloride: www.cheesemaking.com