Citric Acid

Citric acid is commonly used in cheesemaking, particularly in quick or fresh cheeses like mozzarella, ricotta, and paneer. Its primary role is to acidify the milk rapidly, helping to lower the pH and encourage the milk proteins (casein) to coagulate. By adjusting the acidity, citric acid assists in forming a consistent curd without the need for a bacterial starter culture, which typically takes longer to develop acidity. This makes it ideal for simple, fast cheeses that can be made in a single session. It’s usually diluted in water before being added to the milk and allows for greater control over the final texture and moisture content of the cheese.