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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- citric acid
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Have been making fresh mozzarella using this citric acid as well as vegetarian rennet from New England Cheese Company and I've had success every time!
I made this last week and the mozzarella came out great!! I will continue to make the mozzarella and will make the ricotta next. Glad I found this store!
I am new to cheese making and this is the first thing I bought. I wish it came with a recipe or list of cheeses it is used in.
Citric acid power works better than any other acidifier I have used. I make a batch of cheese at least once a week, and this has worked better than any other.
Not much to say other than it is citric acid. The price is great and the encouragement from New England Cheese Making is amazing. My wife gets responses from the business that is a great encouragement to her.