An easy way to acidify your milk to make a stretchy mozzarella and the byproduct of whey to make ricotta. You can use other methods but this will give you more consistent results.
Citric Acid is used for acidifying the milk for Mozzarella and Ricotta Cheeses and some other cheeses.
100 grams is good for up to 56 liters of milk.
CONTAINS: Citric Acid (Non-GMO Corn based)
DIRECTIONS: Dissolve proper amount in 1/4c. non-chlorinated water. Add to milk when specified in recipe.
Store in a cool, dry place. Will last indefinitely when stored properly.
NOTE: This Citric Acid contains no Glutamate, Glutamic acid or hydrolyzed protein. (Glucose syrup from maize is a fermented raw material and is not contained in the end product.)