First Cheese, Sub Lemon Juice Instead Of Citric Acid?subbing lemon juice for acid
Posted 20 September 2011 - 04:26 PM
i couldnt find any citric acid could i just use lemon juice?
if so how much? as long as i end up with a decent tasting cheese i dont care if its exactly mozzarella... just close
Posted 10 October 2011 - 05:33 AM
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Posted 10 October 2011 - 04:51 PM
Using lemon juice for mozz is not a good idea since you need to reach a specific acidity content and PH. with lemon there is far too much variability in the amount of acid vs using citric acid in a recipe which calls for X tsps.
You can also use acid blend if you have it,perhaps use 15% less then required since the blend is stronger then citric acid.
I really suggest using the longer methos with perhaps a yogurt starter (if you dont have DVI), much better flavor then direct acidification but of course the make is much longer.
Posted 18 December 2011 - 11:12 PM
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