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Old 06-21-2009, 08:35 PM   #1
jamesnsw
 
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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.
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Old 06-24-2009, 01:34 PM   #2
juvinious
 
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This is how paneer is done, I don't see what can be wrong with this except perhaps the taste.
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Old 06-24-2009, 02:32 PM   #3
weirdboy
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I believe lemons and limes have the greatest natural concentration of citric acid.


You could also use vinegar.

 
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Old 09-04-2009, 02:35 PM   #4
lemon_maid
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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

 
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Old 09-12-2009, 05:57 PM   #5
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Lemons vary from fruit to fruit in acidity. I've used it in a pinch.
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Old 10-21-2009, 07:14 PM   #6
Ysgard
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Quote:
Originally Posted by lemon_maid View Post
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.

 
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Old 10-22-2009, 11:07 AM   #7
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Quote:
Originally Posted by lemon_maid View Post
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.
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Old 01-17-2010, 11:08 PM   #8
jcobbs
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Quote:
Originally Posted by jamesnsw View Post
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!
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Old 05-31-2012, 02:01 AM   #9
fomiko
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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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