Citric Acid

฿50

An easy way to acidify your milk to make a stretchy mozzarella and the byproduct of whey to make ricotta. You can use other methods but this will give you more consistent results.

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Description

Citric Acid is used for acidifying the milk for Mozzarella and Ricotta Cheeses and some other cheeses.

100 grams is good for up to 56 liters of milk.

CONTAINS: Citric Acid (Non-GMO Corn based)

DIRECTIONS: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe.

Store in a cool, dry place. Will last indefinitely when stored properly.

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.)

Additional information

Weight 0.10 kg

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