Citric acid (E330) – 200 g powder for cheese making, juice, preserving and cooking

Natural citric acid for cheese making, juice and pickling Citric acid (E330) in powder form is an indispensable aid in home production - perfect for adjusting the acidity (pH) in cheese, juice, jam and other homemade products. It is used, among other things, in the production of mozzarella cheese, where the pH must be around 5.2 to give the right consistency and taste. Usage Citric acid can be used for: - Acidification of milk during cheese production (e.g. mozzarella, ricotta and fresh cheese) - Production of juice, elderflower drink and jam - Pickling and preserving fruit and vegetables - General pH adjustment in home-made food and drink Here's how - Dissolve the citric acid in a small amount of water - Add while stirring until the desired degree of acidity is achieved For precise pH control For a consistent result, the use of pH indicator strips (pH 4.0–7.0) is recommended for measuring acidity in cheese making, cider and fermentation. Specifications - Content: 200 g - Type: Citric acid (E330), powder form - Dosage: 8.5 g per 10 liters of liquid A stable help in the kitchen and home production Citric acid makes it easy to achieve the right balance between acid and flavor in your homemade products - from cheese and juice to pickling and preserving. A simple, safe and effective remedy that you should always have at hand.