jamesnsw

Recipes 

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.

__________________
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
What to Brew for iOS (free)

juvinious

Recipes 

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

__________________
Primary: None
Conditioning: None
Kegged: Nut Brown Ale
Bottled: Pyment | Strawberry Melomel

weirdboy

Recipes 

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


You could also use vinegar.

lemon_maid

Recipes 

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

Recipes 

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

__________________
"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis."
www.TheFreeSpeak.com

Ysgard

Recipes 

Homebrew USA has it in Janaf shopping center on Military.

Evets

Recipes 

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

__________________
If I'd known I was gonna live this long, I'd have taken better care of myself!

jcobbs

Recipes 

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!

__________________
Hickory Glynn Winery & Brewery

fomiko

Recipes 

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