Step 1

Prepare a greased 8 ½ x 4 ½ x 2 ½-inch loaf pan and set aside.

Step 2

Add water and sodium citrate to a medium-sized pot over low heat. Stir until the sodium citrate dissolves in the water.

Step 3

Slowly whisk in the cheese by the handful, and continue whisking as the cheese melts.

Step 4

Keep whisking and cooking for 2 - 3 minutes until the mixture becomes smooth and creamy.

Step 5

Pour cheese mixture into the prepared loaf pan and let it sit in the fridge for one hour or overnight.

Step 6

Remove from the fridge and knock onto a cutting board. Slice cheese using a cheese knife or floss to get thin slices of cheese.

Step 7

Store each slice between parchment paper and place in a sealed air-tight container. Fresh cheese will last up to a month. Enjoy!