A Closer Look: Citric Acid


Today we are going to take a closer look at the Cultures for Health Citric Acid product.  Citric Acid can be used to make Mozzarella and Ricotta Cheese.  Now you might be thinking, isn’t all Citric Acid the same?  There are some things worth noting about the Cultures for Health Citric Acid product that you may not have considered.  Join us for this week’s closer look.

Product Highlights

  • 6 oz. Citric Acid used for making Mozzarella and Ricotta Cheese.
  • Non-GMO Corn based 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.



Product Q&A

Here are some customers who have taken advantage of the Q&A feature to take their own “Closer Look”:

From Calcheese
Q. Can Citric Acid be used in making cottage cheese. as well as ricotta and other “soft” cheeses?

A. Citric acid is not necessary for making cottage cheese.

From Antonio Marra
Q. I bought powdered citric acid. Do I dilute it when making Mozzarela and in what proportion?

A. When making 30-minute mozzarella, mix 1-1/2 teaspoons citric acid into 1 cup water and stir until the citric acid is dissolved.

From Juan Manuel Reyes
Q. I know how to make Ricotta with vinegar.If I used the Citric Acid is it a replacement for the vinegar? Or Is it an enhancement for the cheese flavor? Thank you very much I love your Web-site, lots of valuable information. Best Regards

A. We have two recipes on our website for making ricotta.

This recipe uses vinegar and whey and is considered the traditional method.

This recipe uses citric acid and there is no vinegar in the recipe.

Do you use Citric Acid for any of your cheesemaking?  If so, is yours Non-GMO?


Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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