Citric acid, a food-grade fine white crystalline powder, serves as a means to acidify milk and brine solutions in cheesemaking. It is commonly employed in curd acidification processes, particularly when making mozzarella or ricotta. The one-pound size is packaged in a resealable container, while the five-pound size does not feature resealable packaging.
Contains: Citric acid
Primary Applications: Mozzarella, Ricotta
Storage Conditions: Store in ambient temperature
Usage Info: Use 1-1/4 tsp. citric acid per gallon of milk for mozzarella. To make a storage brine for feta, add 1/4 tsp. citric acid, 1/4 tsp. calcium chloride and 1 oz. salt (approx. 2 tbsp.) to 13 oz. water.