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    Wiki: Acids

    In general, three forms of coagulation are popular in making cheese, rennet coagulation, starter culture lactic acid coagulation, and direct acid coagulation. This article discuses different popular food grade acids used in direct acidification of milk, their availability, and the cheese type they are commonly used in making.

    Citric Acid

    Store Bought Juices For Direct Acidification & Coagulation - CheeseForum.org

    Store Bought Juices For Direct Acidification & Coagulation - CheeseForum.org

    Citric acid (sometimes called Sour Salt) is a weak organic acid that are in a variety of fruits and vegetables, most notably citrus fruits, with lemons and lime having the highest concentration. Citric acid is commonly used as a natural food preservative, to add an acidic, or sour taste to foods and soft drinks. Most commercially used citric acid come a bacteria and sugar process and is sold as a white crystalline powder or in solution with water.

    Availability

    • Canning or ethnic or spice sections sections of large grocery stores.
    • Large bakeries.
    • Wine, beer, and cheese making supply stores.
    • Candy making section of cake supply stores.

    Uses

    • Ricotta Cheese
    • Paneer/Panir Cheese

    Citrus Fruit Juices

    Key Limes For Direct Acidification & Coagulation - CheeseForum.org

    Key Limes For Direct Acidification & Coagulation - CheeseForum.org

    Citrus fruit juices are used in cheese making due to their high natural citric acid content and as they impart their flavour on the cheese. Commonly used citric fruit juices are from lemons, limes, grapefruit, and oranges.

    Availability

    • Made by hand by squeezing fruit.
    • Buying from grocery stores.

    Uses

    • Lemon Cheese
    • Paneer/Panir Cheese

    Tartaric Acid

    Tartaric acid is colorless, odorless, and transparent white crystalline organic acid that occurs naturally in many plants such as grapes, bananas, and tamarinds and is a product of fermentation in wine. It’s primary uses are in the food, pharmaceutical, and chemical industries. In food it is used as an additive to give a sour taste and as an antioxidant. Cream of tartar, often used in cooking, is a derivative of tartaric acid and thus not the same as tartaric acid.

    Availability

    • Wine, beer, and cheese making supply stores.

    Uses

    • Marscapone Cheese

    Acetic Acid (Vinegar)

    Table Vinegars For Direct Acidification & Coagulation - CheeseForum.org

    Table Vinegars For Direct Acidification & Coagulation - CheeseForum.org

    Pure vinegar is a combination of acetic acid and water and is made by the fermentation of ethanol. Common grocery store table vinegar is 5% by volume Acetic Acid, pickling vinegar can be significantly higher. Commercially there are many flavoured vinegar available such as apple cider, balsamic, fruit, malt, rice, white, and wine vinegar. Different cheese making recipes may call for different ones, and normally refer to table type acetic acid concentration vinegars. The word vinegar is derived from French “vin aigre”, or “sour wine”.

    Availability

    • Almost every grocery store.

    Uses

    • Queso Blanco
    • Ricotta

     

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