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yibyib
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How much lime juice to be used iso. citric acid??
Dear all,
I'm now trying to make mozzarella cheese. The recipe wrote that use 1 1/4 tsp. for a gallon of milk (I think US gallon). The problem is I can't find citric acid right now. If I want to try lime juice instead of it, how much of lime juice do I have to use for 1 1/4 tsp. of citric acid??
FYI, acidity is what allows the curds to stretch: no acidity, no stretch but, too much acidity make curds become hopeless mess .
Thanks all.
Dear all,
I'm now trying to make mozzarella cheese. The recipe wrote that use 1 1/4 tsp. for a gallon of milk (I think US gallon). The problem is I can't find citric acid right now. If I want to try lime juice instead of it, how much of lime juice do I have to use for 1 1/4 tsp. of citric acid??
FYI, acidity is what allows the curds to stretch: no acidity, no stretch but, too much acidity make curds become hopeless mess .
Thanks all.