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Citric acid

Citric acid powder (Food Grade USP/FCC): fine white crystalline powder used in acidifying milk and brine solutions for cheesemaking. Often used to acidify the curds when making mozzarella or ricotta. One-lb size is resealable package, five-lb size is NOT resealable packaging. 


Mozzarella, Ricotta
Citric acid
SKU MI-6023-PL
Weight 17.00 oz
Starting at: $8.95
Choose a Size
Used to make  Mozzarella, Ricotta
Usage Rate Hobby Level  Use 1-1/4 tsp. citric acid per gallon of milk at time of culturing for mozzarella. To make a storage brine for feta, add 1/4 tsp. citric acid, 1/4 tsp. calcium chloride and 1 oz. salt (approx. 2 tbsp.) to 13 oz. water.
Kosher status  OK Kosher
  • From Lenithe cook at 12/20/2013 7:45 AM
    1/4 tsp. calcium chloride is in your recipe for brine to store feta but I don't find it on the site - I searched but it didn't come up.
    Hi Lenithe,
    Calcium Chloride can be found at this location within our website: It can also be found manually under the Equipment and Supplies section. I'm sorry for the confusion on this product!
    GetCulture Support

    GetCulture Support
  • From Carol at 01/04/2013 12:14 PM
    What is the best way to store citric acid?
    Hi Carol,
    The key to citric acid storage is to keep it dry. Keep your citric acid sealed away from moisture in a cool, dry place and it will last indefinitely.
    Get Culture Support

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