Do you need citric acid to make homemade cheese?

Here's why:

* Citric acid is mainly used for adjusting pH in cheesemaking. It helps to lower the pH of the milk, which is crucial for the coagulation process and can enhance the texture of the cheese.

* However, many traditional cheese recipes rely on natural acidity. This comes from the use of starter cultures (like buttermilk, yogurt, or commercial cultures) that produce lactic acid during fermentation. This naturally lowers the pH of the milk.

* Citric acid is more commonly used in specific cheese varieties. These include some fresh cheeses, like ricotta, where it's used to acidify the whey and encourage separation. It's also used in some hard cheeses to accelerate the coagulation process and promote faster aging.

Here's a breakdown:

* If you're making cheese with starter cultures: Citric acid is usually not necessary. The lactic acid produced by the cultures will sufficiently lower the pH.

* If you're using store-bought milk: You may want to consider using a small amount of citric acid to ensure adequate acidity.

* If you're making a specific cheese that requires a lower pH: You may need to add citric acid. Refer to your chosen recipe for specific instructions.

Ultimately, whether or not you need citric acid depends on the specific cheese you are making and the method you are using.