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
We have always had trouble making paneer with vinegar or lemon juice. This has solved the problem.
So far the results are as expected. Good
This citric acid is so much less expensive than the grocery store brands. The quality of the product is excellent, as is EVERYTHING from New England Cheese Making.
We put it in a mason jar to seal the lid and use batch after batch without attracting moisture.
The citric acid available here is awsome because it is different with that one for which purpose we use vinegar.It is specified citric acid which we use for making cheese and it is an integral part in ingrediants of making cheese. Thankyou for reading my experience of making cheese.