Citric Acid (455 g)

To be used as an acidifier instead of cheese cultures when making the quick version for Mozzarella cheese or to replace vinegar or lemon juice when making Ricotta. Can also be used in conjunction with specific bacteria to produce diacetyl (which imparts a pleasant buttery aroma and flavour) and carbon dioxide (for the formation of small eyes, especially in Dutch style cheeses like Gouda). Rate of use: 2 teaspoons per 4 Liters (1 gallon) of milk. (455 G)