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-   -   No Citric acid? Use lemon juice. (http://www.homebrewtalk.com/f130/no-citric-acid-use-lemon-juice-124862/)

jamesnsw 06-21-2009 08:35 PM

No Citric acid? Use lemon juice.
 
I wanted to make some 30-minute mozzarella the other night, and realized my bottle of citric acid was nowhere to be found. Did some searching, and saw that a 1/3 cup of lemon juice would work. I was somewhat unconvinced, but it turned out exactly the same as with citric acid. Probably won't even bother buying more citric acid- unless someone knows of a problem with using lemon juice.

juvinious 06-24-2009 01:34 PM

This is how paneer is done, I don't see what can be wrong with this except perhaps the taste.

weirdboy 06-24-2009 02:32 PM

I believe lemons and limes have the greatest natural concentration of citric acid.


You could also use vinegar.

lemon_maid 09-04-2009 02:35 PM

I just wanted to know the answer to this question, because I can't buy Citric Acid locally.

Apparently 1 teaspoon CA is equivalent to the juice of one lemon.

Citric Acid for elderflower cordial, lemonade, elderberry and fruit wines buy online @ Simply Natural

HSM 09-12-2009 05:57 PM

Lemons vary from fruit to fruit in acidity. I've used it in a pinch.

Ysgard 10-21-2009 07:14 PM

Quote:

Originally Posted by lemon_maid (Post 1526922)
I just wanted to know the answer to this question, because I can't buy Citric Acid locally.

Apparently 1 teaspoon CA is equivalent to the juice of one lemon.

Citric Acid for elderflower cordial, lemonade, elderberry and fruit wines buy online @ Simply Natural

Homebrew USA has it in Janaf shopping center on Military.

Evets 10-22-2009 11:07 AM

Quote:

Originally Posted by lemon_maid (Post 1526922)
I just wanted to know the answer to this question, because I can't buy Citric Acid locally.

Apparently 1 teaspoon CA is equivalent to the juice of one lemon.

Citric Acid for elderflower cordial, lemonade, elderberry and fruit wines buy online @ Simply Natural

You should be able to find it in any grocery store, in the spice section or where they keep canning supplies.

jcobbs 01-17-2010 10:08 PM

Quote:

Originally Posted by jamesnsw (Post 1392392)
I wanted to make some 30-minute mozzarella the other night, and realized my bottle of citric acid was nowhere to be found. Did some searching, and saw that a 1/3 cup of lemon juice would work. I was somewhat unconvinced, but it turned out exactly the same as with citric acid. Probably won't even bother buying more citric acid- unless someone knows of a problem with using lemon juice.

SWMBO got me a cheese-making book for Christmas and I decided to try the 30-minute Mozzarella. Only I forgot to get citric acid when I got the rennet & stuff. Luckily I found this thread--this works perfectly. The recipe calls for 1 tsp dissolved in 1/2 cup water, so I used the 1/3 cup lemon juice and made it up with water to 1/2 cup. Worked great as far as I can tell--my first try at cheesemaking and everything seems to have gone smoothly.

BTW--don't know about other parts of the country, but here ordinary Walmart store brand milk is fine--it's not ultrapasteurized.

Going to have some wine & cheese - homemade Mozzarella and homebrewed Apfelwein! :)

fomiko 05-31-2012 02:01 AM

No to vinegar
 
I should point out that vinegar is a 2% solution of Acetic acid wheras Lemons are Citric acid - I would not use Acetic acid in place of Citric


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