For Cheesemaking: Citric Acid is used to make a variety of cheese including 30 Minute Mozzarella, Ricotta and Paneer. Adding citric acid to milk raises the acidity level which is an important step in cheese making.
Dissolve the proper amount of citric acid in 1/4 cup cool, non-chlorinated water. Add to milk when specified in recipe.
For Winemaking: Citric Acid is the primary acid found in fruits such as oranges, lemons, and pineapples. It is typically used in wines that are naturally lacking in acid. Raises the acidity in Fruit Wines resulting in an increased crisp, fresh flavour.