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.
- Q & A
- Related Recipes
- citric acid
- cheese making
Makes Prime Mozzy!
I used this to make the quick mozzarella cheese and it turned out really good and stretched well.
Arrived promptly and packed well. Two things though, I should have gotten a bigger package and when using this some sort of ph tester should be used.
Just as planned
What can I say? It’s citric acid! Works exactly as it should with an even consistency and clean looking crystals. Does wonders when trying to get that last little bit of whey to turn into ricotta :) (pictured is the cheese that I used the whey from)
I had never made Mozzarella before. It came out perfect, nice and stretchy the first time using citric acid!
I have bought citric acid from the stores before.. I thought one is as good as the other. However after buying this.. nope.. nope.. I was wrong. I love this this company!