Acid mix for making cheese - 22g

Acid mix for the production of acidic and acid-rennet cheeses. Ideal for paneer cheese, mozarella, ricotta, curd cheese and any cheese that requires acidity reduction and changing the pH value.
Recipe:
Heat the milk up to 85°C, add the acid mix to it and continue heating for approx. 5 min. on low heat. Mix it thoroughly to separate the whey. Put the cheese mass into the cheesecloth and press it gently in the metal press for approx. 1 hour (instead of a press you may use gravitational effluent). After that place the cheese on paper towers to let it drain, and put it in a fridge. Cheese tastes best the next day.
Ingredients:
citric acid E350, dried lemon juice, dried lactic acid