Citric Acid is used to make a variety of cheese including 30 Minute Mozzarella, Ricotta and Paneer. Adding citric acid to milk raises the acidity level which is an important step in cheese making.
- Citric Acid (Non-GMO Corn based)
This Citric Acid contains no Glutamate, Glutamic acid or hydrolyzed protein. Glucose syrup from maize is a fermented raw material and is not contained in the final citric acid.
Store in a cool, dry location
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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Dissolve the proper amount of citric acid in 1/4 cup cool, non-chlorinated water. Add to milk when specified in recipe.
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- mozzarella recipe
May have been the milk I used -- First batch, skimmed off cheese, & had most of milk left. Added another bit of citric acid, & almost all milk turned into Ricotta ! Easy to use.
Quality product. Great packaging!
I have used this citric acid for quite a while and when directions are followed it works every time.