Citric Acid is used for making the 30 Minute Mozzarella and Ricotta Cheeses.CONTAINS:
8oz. Citric Acid (Non-GMO Corn based)DIRECTIONS:
Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe.STORAGE:
Store in a cool, dry place. Will last indefinitely when stored properly.DISCOUNTS:
Buy 12 or more 8oz. packages and receive our price break of $3.00/8oz. package.NOTE: 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 end product.)
NOTE: We purchase this product Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
CLICK HERE to view a copy of the kosher certification for the bulk form of this product.
Citric acid (sometimes referred to as 'sour salt') exists in a variety of fruits and vegetables. It is used as a flavoring and preservative in many juices, soft drinks and seltzers. It is recognized as safe for use by all national and international food regulatory agencies.
1. Where does your citric acid come from?
Ours is made in the US from corn which is non-GMO and gluten-free. It contains no glutamate or glutamic acid and no hydrolyzed protein. Glucose syrup from maize is a fermentation raw material, but it is not contained in the end product. We are working on obtaining citric acid that is not corn based, because we know it is better for the environment.
Unfortunately, we do not know of a source for Kosher citric acid.
2. Can I substitute lemon juice, or ascorbic acid, or vinegar for the citric acid?
We do not recommend this. There is no reliable way to determine what amount of lemon juice you will need. Citric acid is standardized and has the best taste. If you would like to experiment with any of these substitutions, keep in mind that your target range is 5.4 – 5.6 pH. For vinegar, add 4 oz per gallon. This amount may need to be adjusted for the milk you are using.
3. How do I add citric acid to my milk?
The key to adding citric acid to your milk is to do it slowly while stirring briskly, this helps to ensure even distribution. Some folks prefer to add their citric acid solution to the pot first and then pour their milk in on top of it before stirring.
If your milk starts curdling right after you add the citric acid, it may mean that the citric acid was not distributed quickly enough through the milk. Note:Do not mix your citric acid into a small amount of milk and then add that to the rest, because it will result in uneven distribution.
4. I accidentally heated the milk beyond 90F after I added the citric acid. Can I cool it down to 90F and proceed?
Yes, you can. It's primarily the rennet that is affected by the heat.