Randy Chandler
Citric acid is used in the process of making cheese to acidify milk and encourage the milk to separate into curds and whey. The milk must increase in acidity before it can be coagulated into curd. Adding citric acid to milk raises its acidity level and instantly adjusts the pH so that it's ready for rennet, in the case of mozzarella and burrata. The process of adding citric acid to milk involves dissolving the acid in water and then adding it to the milk, after which the milk is heated.
| Characteristics | Values |
|---|---|
| Use | Citric acid is used to make a variety of cheeses, including 30-minute Mozzarella, Ricotta, Mascarpone, Paneer, and Cream Cheese. |
| Function | Citric acid raises the acidity level of milk, aiding in the coagulation of curds. |
| Benefits | Cheeses made with citric acid are called "quick-set" recipes as the time required for acidification and coagulation is reduced. |
| Substitutes | Lemon juice, vinegar, or rennet tablets can be used as substitutes for citric acid. |
| Availability | Citric acid can be purchased online or from homebrew supply stores and some Indian food stores, where it may be labelled as "sour salt". |
| Storage | Citric acid should be stored in a dark, cool environment. Refrigeration is not necessary. |
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What You'll Learn
- Citric acid is used to make a variety of cheeses, including mozzarella, ricotta, mascarpone, and paneer
- It raises the acidity level of milk, which is necessary for the cheese-making process
- Citric acid can be substituted with lemon juice or vinegar
- It is added to milk to adjust the pH, preparing it for the addition of rennet
- Citric acid is often included in home cheesemaking kits
Citric acid is used to make a variety of cheeses, including mozzarella, ricotta, mascarpone, and paneer
When making mozzarella, citric acid is added to milk to raise the acidity level. The milk is then heated, and the curds are removed and placed in a colander lined with cheesecloth to drain. The curds are then cut into slices and stretched and shaped into mozzarella balls. The mozzarella can be stored in oil or enjoyed fresh within a week.
For ricotta cheese, milk is heated, and citric acid is added to it. The mixture is allowed to sit as the milk separates into curds and whey. The curds and whey are then poured into a cheese basket lined with cheesecloth and placed over a large bowl. Cheese salt is added to the draining curds, and the mixture is drained until the desired firmness is achieved. The ricotta can be enjoyed fresh or stored in the fridge.
Mascarpone cheese is also made by adding a citric acid solution to milk once it reaches a certain temperature. The heat is reduced and maintained for a couple of minutes, and then the mixture is removed from the heat and allowed to sit. The cream is then poured into a cheese basket lined with cheesecloth and placed in the refrigerator for several hours. The mascarpone can be enjoyed immediately or stored in the fridge.
Paneer, a type of Indian cheese, is made by curdling milk using an acidic ingredient such as lemon juice, vinegar, buttermilk, yogurt, or citric acid. The curdled milk is then rinsed to remove any excess acid, and the curds are drained and set. The amount of acid added affects the texture of the paneer, with too much acid resulting in a harder and grainier cheese.
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It raises the acidity level of milk, which is necessary for the cheese-making process
Adding citric acid to milk raises its acidity level, which is necessary for the cheese-making process. Citric acid is an organic acid found in citrus fruits and other fruits. In cheesemaking, milk must become more acidic before it can be turned into curd. This process is called acidification.
Traditionally, this is achieved by adding a starter culture, such as Lactobacillus, which consumes the lactose in the milk and converts it into lactic acid, lowering the pH and increasing acidity. However, this method requires specialised equipment to maintain a specific temperature.
An alternative method is to add acid directly to the milk, which is where citric acid comes in. Citric acid instantly adjusts the pH of the milk, preparing it for the addition of rennet, which is used in cheeses like mozzarella and burrata. In whole milk ricotta, the combination of citric acid and heat coagulates the curds without rennet.
Citric acid is particularly useful for making fresh Italian cheeses like mozzarella, mascarpone, and ricotta, as it speeds up the acidification and coagulation process. These recipes are often called "quick-set" because they are faster than traditional fermentation methods.
Citric acid can be purchased from online sources, homebrew supply stores, and some Indian food stores, where it may be labelled as "sour salt". It is also included in many home cheesemaking kits, which bundle hard-to-find ingredients with equipment like ricotta baskets, cheesecloth, and milk thermometers.
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Citric acid can be substituted with lemon juice or vinegar
Citric acid is added to milk to raise its acidity level, which is an important step in the cheese-making process. However, citric acid can be difficult to find. In North America, it is usually found in the canning aisle of Walmart and some grocery and hardware stores. It is easier to find in late summer and early autumn.
Lemon juice or vinegar can be used as a substitute for citric acid in cheese-making. Unlike citric acid, lemon juice and vinegar do not need to be mixed with water before being added to milk. Lemon juice and vinegar are less consistent than citric acid, which is why citric acid is often called for in home cheesemaking recipes.
If you are making mozzarella, it is important to note that the "quick mozzarella" recipe that uses citric acid is not the traditional way to make mozzarella. Traditional mozzarella is made with a starter culture such as yogurt. It is also nearly impossible to find recipes that do not use vinegar or citric acid.
If you are making ricotta, Claudia from Urban Cheesecraft has a recipe for homemade ricotta that can be made in less than an hour and uses lemon juice or vinegar as a substitute for citric acid.
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It is added to milk to adjust the pH, preparing it for the addition of rennet
Citric acid is added to milk in cheese-making to raise its acidity level and adjust its pH. This process prepares the milk for the addition of rennet, which is crucial in forming cheese curds.
Cheese-making is a fun and delicious kitchen project, but some ingredients, like citric acid, can be challenging to find. Citric acid is an organic compound found in citrus fruits and is used to make various cheeses, including 30-minute Mozzarella, Ricotta, Paneer, and Mascarpone.
In traditional cheese-making, starter cultures like Lactobacillus are used to increase the acidity of milk. These cultures consume lactose in the milk and convert it into lactic acid, lowering the pH. However, this process requires specialised equipment to maintain specific temperatures.
Citric acid provides a convenient shortcut by directly lowering the pH of milk without the need for culturing. This method is known as a "quick-set" recipe, reducing the time required for acidification and coagulation. The amount of citric acid used does not alter the flavour of the cheese.
To use citric acid in cheese-making, it is typically mixed with water and then added to milk at the specified temperature in the recipe. The milk is then heated, causing the curds and whey to separate. This step prepares the milk for the addition of rennet, an essential enzyme in cheese-making that further coagulates the milk and forms curds.
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Citric acid is often included in home cheesemaking kits
In traditional recipes, starter cultures like Lactobacillus are used to increase the acidity of the milk. The bacteria consume the lactose in the milk and convert it into lactic acid, which lowers the pH, making the milk more acidic. However, this process requires specialised equipment to maintain a specific temperature for a certain period of time.
Citric acid provides a shortcut by allowing cheesemakers to lower the pH of the milk without culturing it. This is why recipes that use citric acid are called "quick-set" recipes. The small amount of citric acid used does not alter the flavour of the cheese. It is also more consistent than other acids sometimes used in cheesemaking, such as lemon juice or vinegar.
Citric acid is particularly useful for making fresh Italian cheeses like mozzarella, mascarpone, ricotta, and burrata. These cheeses can be made at home relatively quickly and easily with the help of a cheesemaking kit. In addition to hard-to-find ingredients like citric acid and rennet, these kits also include equipment like ricotta baskets, cheesecloth, and milk thermometers.
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Frequently asked questions
Citric acid is used to raise the acidity level of milk, which is an important step in the cheese-making process.
Citric acid is usually added to milk in place of a starter culture. The recipe will advise on the proper temperature to heat the milk before adding the citric acid.
Citric acid is mixed with water and then added to milk.
You can replace citric acid with white vinegar or lemon juice.
