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
This citric acid is fresh and worked well in my cheese.
I've tried other citric acid, but my cheese turned out grainy or just didn't set up like it should. I'll never try any other one again!
Absolutely love making ricotta with this product. Never had issues and comes out perfectly every time.
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!