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
Shipping was quick and item arrived in good shape. As a beginner in cheesemaking it was very easy to use and did the job!
It helps me a lot to get my cheese to have a great consistency and flavor!!! Shipping was fast and, as a new 'cheese maker', it made my first experience just amazing! I'm never buying grocery store cheese ever again!!!
I’ve been attempting to learn how to make different kinds of cheeses and the New England cheese making products have not failed me yet! I tried making mozzarella cheese with this citric acid and it looks like it did it’s job, it took me about an hour and I got to say, I was very impressed!
Always works great for mozzarella making
I love this product! I used to make ricotta with lemon juice but fresh lemons aren't always around in our household and I often ended up using too much ending up with lemon-y ricotta. Now I can perfectly dose the acid. I've used it to make regular ricotta, added to whey for extra yield in whey ricotta, and used it to make perfectly creamy mascarpone.