Citric acid is found naturally in citrus fruits, especially lemons and limes, giving them their tart, sour taste.
A manufactured form of citric acid is commonly used as an additive in food, cleaning agents, and nutritional supplements. So, a bit strange, keeping a tin under the sink to descale the kettle and in the larder, along side baked beans, pickles and jams, for cheese making. For this reason, you may wonder whether Citric Acid is good or bad for you. Of course this manufactured form differs from what is found naturally in citrus fruits, but like so many other natural ingredients, we have harnessed this compound, deriving originally from lemons.
Just to recap, a perfect food preservative and flavour enhancer, with many other uses. It’s an environmentally safe cleaning product, as well as being best known for use in Elderflower Cordial, Home Brew, Kettle de-scaler and of course, cheese making.
Add when making Mozzarella to achieve a better elastic stretch to the curds. May also be used for Ricotta.
Directions:- Dissolve amount according to recipe, in 1/4 cup of cool boiled water then add to milk. Store in a cool dry place. Keeps indefinitely when stored correctly.
Following the 30 Minute Mozzarella Recipe. Dissolve 2 level teaspoons of citric acid in some hot water, and add to the cold milk, mixing thoroughly.