Cheese Making Citric Acid is a natural acid isolated from citrus fruit (it gives lemons their acidity) and is commonly used for direct acidification of milk/cream to produce quick set acid cheeses such as “cheats” mozzarella, paneer, ricotta, mascarpone and more.
Cheese Making Citric Acid (95g)
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67 in stock
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67 in stock
Product Description
Citric Acid for Cheese Making (100g)
Description: Citric Acid is a natural acid isolated from citrus fruit (it gives lemons their acidity) and is commonly used for direct acidification of milk/cream to produce quick set acid cheeses such as “cheats” mozzarella, paneer, ricotta, mascarpone and more.
Throughout history and still today, cheese makers use white vinegar or lemon juice to acidify their milk/cream. While this may be suitable for a few basic cheeses, most cheeses rely on a specific PH (the correct acidity) – which can only be achieved through careful measurement of an isolated acid such as this.
Dosage: Dosage can be dependent on the cheese recipe, however as a general rule, 1 tsp citric acid is used to treat 2L of milk. Please refer to each recipe specifically.
Additional information
| Weight | 10 g |
|---|---|
| Dimensions | 5 × 5 × 5 cm |
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