Citric Acid

[Babywearer]

The recipes I've seen recently for mozzarella use citric acid. Is there any substitute I could use with lemons or limes? We live in Wyoming and I doubt I'll be able to find citric acid local!

[Tea]

Citric acid is a common ingredient in cooking, and is used in making preserves and jams.  You may be able to find in at your local grocery store.  I know that I substitute it for lemon juice when making jam, but as I have not make the mozz recipe that you are looking at using, I am not sure whether it can be used for that.  Maybe someone else can advise you better than me.
Best of luck and let us know how it turns out.

[Babywearer]

Huh - maybe it won't be so hard...we do have Safeway. I'll check there tomorrow or Monday. Thanks!

[Cheese Head]

Babywearer, just FYI but a made a webpage on acids used in cheese making, some ideas there on where to find Citric Acid. Let us know if and where you find some.

[Cartierusm]

Citric acid can be found at any home brew or wine making store.

[brent]

can/is citric acid a alternative to rennet as i am haveing a very hard time finding anything other than junket rennet here in nz

[Cheese Head]

Brent, in my opinion, no, nothing replaces rennet. In the Links > Cheese Making Supply Stores webpage there is a New Zealand supplier, rennet looks expensive though. Junket will work, not sure how much needed, good luck!

That said there are a few cheeses that use Citric Acid.

[Cartierusm]

I don't think it's a substitute when making hard cheese. One of my books says not to use Jenket Rennet for making hard cheese, but it also says that Jenket is 4-5 times weaker. So if you wanted to try, try it but times the recipes tablet amount by 5.

[brent]

I don't think it's a substitute when making hard cheese. One of my books says not to use Jenket Rennet for making hard cheese, but it also says that Jenket is 4-5 times weaker. So if you wanted to try, try it but times the recipes tablet amount by 5.

my book "home cheese making" says the same ,junket no good for hard cheese but ill give it a try and see when i build a press

[DeejayDebi]

I have used Junket Rennet for years without trouble. You will get a much firmer curd set with standard rennet but Junket works fine if you used the right amounts as listed o their website.

[GBoyd]

I use junket too, at one tablet for one gallon. My curd set is usually fine, so I don't worry about buying more powerful rennets.

[DeejayDebi]

It also seems to last for a very long time. Maybe it's the sealed packets? I have used 2 year old Junket  with no change.