Author Topic: Vinegar vs Citric Acid in Mozzarella  (Read 1237 times)

Offline ElJardinOmetepe

  • New Cheese
  • *
  • Location: Isla de Ometepe, Nicaragua
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Vinegar vs Citric Acid in Mozzarella
« on: March 08, 2014, 03:06:47 PM »
Hi There-
I have been making quick mozzarella a couple of times a week now for several months. I have been using raw milk and adding citric acid with very good results. However I just ran out of my citric acid and I live in Nicaragua and have yet to find more. Vinegar is much easier for me to come by and if I can get good results with that I'd love to change my recipe. Does anyone know the exact amount of vinegar I should use if I switch? My milk is a bit acidic to start with so currently I use 1 tsp of citric acid dissolved in 1 cup of water per gallon of milk. I stir the citric acid into the milk and if I see the slightest bit of clabbering I stop adding the citric acid mixture. I found this a good method for me not having a pH tester. 

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 205
    • Washington Cheese Guild
Re: Vinegar vs Citric Acid in Mozzarella
« Reply #1 on: March 09, 2014, 11:05:54 AM »
start with 100 ml per 1 gallon milk of 5% acidity vinegar. Increase/decrease as necessary
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.