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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH DIRECT ACID COAGULATED - Primarily Non-Lactic & Non-Rennet => Topic started by: Daisy on July 01, 2012, 11:03:16 AM

Title: Paneer: Any advantage in using citric acid?
Post by: Daisy on July 01, 2012, 11:03:16 AM

I've been using the recipe I learned from my predeccesor. He would add 3 scoops (about 1/2 a cup) of citric acid, and 3L of lemon juice to 150L of milk to make paneer. I prefer using just the lemon juice. Is there any advantage in using a combination?

Title: Re: Paneer: Any advantage in using citric acid?
Post by: Tomer1 on July 01, 2012, 11:35:49 AM

Not really, using citric acid is more percise as its of known strength and can be easly measured\weighted.

Title: Re: Paneer: Any advantage in using citric acid?
Post by: Daisy on July 01, 2012, 11:44:33 AM

I've actually found it less efficacious, which is why I want to stop using it. I can't get a good clear whey until I add the lemon juice. Thank you :)