Citric Acid

Citric acid is a quick and dependable acidifier used in cheesemaking to separate milk into curds and whey.  By binding with calcium in the milk, it helps produce a softer curd too, which is why ricotta made with citric acid is usually softer than ricotta made with vinegar as the acidifier.  It is also useful for creating stretchier, more pliable curds, making it a popular choice for mozzarella.

Citric acid works quickly, so add it with care. Dissolve it completely in water before adding it to the milk, then stir gently to distribute it evenly.

Available in the following sizes: 350g and 500g

Storage: in a cool, dry place to maintain its effectiveness