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Title: using Lactic acid or Acetic acid in place of Citric Acid for Mozzarella
Post by: shotbyasavage on December 30, 2016, 04:44:24 PM

Does anyone have any experience with using other acids for direct acidification mozzarella?

It seems that we should be able to use any food grade acid to a ph of 5.2-5.6 and avoid the Chelation problems with citric acid. My goal is to have a more stable cheese.

If you do can you please give share your recipe / steps?

Thank you in advance.

Title: Re: using Lactic acid or Acetic acid in place of Citric Acid for Mozzarella
Post by: MrsKK on January 03, 2017, 04:19:25 PM

I don't have any experience with this but am interested to hear if anyone else has tried this.

You may just have to pioneer it...

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: shotbyasavage on December 30, 2016, 04:44:24 PM