Type what you have

Ingredients

• ✓ citric acid
• water
• milk
• heavy cream
• salt

Instructions

1. 1 Combine water and citric acid in a small bowl; mix until dissolved.
2. 2 Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
3. 3 Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
4. 4 Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

By ChefJackie

Ingredients

• ✓ citric acid
• water
• sugar
• lemon extract
• ice cube
• lemon

Instructions

1. 1 Stir water, sugar, citric acid, and lemon extract together in a punch bowl until sugar and acid are completely dissolved; add ice and lemon slices.

By Karen Monson

Ingredients

• ✓ citric acid
• water
• sugar
• lime
• lemongrass
• cinchona bark

Instructions

1. 1 Bring water and sugar to a boil in a saucepan, stirring until sugar dissolves.
2. 2 Reduce heat to low; stir in lime zest, lime juice, lemon grass, citric acid, and powdered cinchona bark. Simmer until cinchona is thoroughly dissolved, about 30 minutes.
3. 3 Remove from heat; let mixture cool, about 15 minutes. Strain through a colander. Run the syrup through coffee filters or cheesecloth to remove sandy bits of bark.

By Lorem Ipsum

Ingredients

• ✓ citric acid
• water
• liquid rennet
• milk
• salt

Instructions

1. 1 Combine 1/4 cup water and rennet in a small bowl; mix well.
2. 2 Combine remaining 1/2 cup water and citric acid in another small bowl; mix until dissolved.
3. 3 Pour milk into a large pot set over medium heat. Stir in citric acid mixture.
4. 4 Heat milk, stirring occasionally, until it registers 90 degrees F (32 degrees C) on an instant-read thermometer, about 5 minutes.
5. 5 Remove milk from heat and stir in rennet mixture in a figure-8 motion for 30 seconds. Stir counterclockwise for 30 seconds to still the milk. Let stand, covered, until milk sets into curd, 5 to 10 minutes. Press edge of curd gently with a palette knife or the back of a spoon to check for firmness.
6. 6 Slice vertically into the pot to cut curd into 3/4-inch cubes with a palette knife. Stir curds gently, but leave cubes mostly intact.
7. 7 Return pot to the heat; cook over medium heat, stirring curds gently, until temperature reaches 109 degrees F (43 degrees C), about 5 minutes. Remove from heat.
8. 8 Ladle curds into a colander set over a large bowl using a slotted spoon. Press curds gently to extract liquid whey. Pour drained whey back into the pot.
9. 9 Heat whey to 185 degrees F (85 degrees C), about 5 minutes. Wearing gloves, tear off a piece of curd and place on a slotted spoon. Dip curd into hot whey for 5 to 10 seconds. Stretch, fold, and knead curd. Repeat until mozzarella is smooth and elastic. Knead in salt and form curd into a ball. Repeat dipping and kneading process with remaining curd.
10. 10 Allow mozzarella to cool. Wrap tightly in plastic wrap and transfer to the refrigerator.
11. 11 Enjoy!

By ChefJackie

Ingredients

• ✓ citric acid
• strawberry
• rhubarb
• water
• white sugar
• butter
• fruit pectin
• basil

Instructions

1. 1 Inspect four 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place strawberries in a large bowl and crush with a potato masher. Transfer to a 4-cup liquid measure and add enough rhubarb to reach the 4-cup mark.
3. 3 Pour fruit mixture into a large, heavy pot and sprinkle citric acid over top. Stir sugar and butter into the fruit mixture. Bring to a rolling boil, stirring constantly. Mix in pectin and return to a boil. Cook for 1 to 2 more minutes, then turn off heat and skim off any foam. Quickly mix in chopped basil until fully incorporated.
4. 4 Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let sit 8 hours to overnight to completely seal; you should hear popping sounds as each jar seals. When completely cool, the middle of each lid should be sunken inward and should not spring back when touched.

By Diana71

Ingredients

• ✓ citric acid
• lemon juice
• cornstarch
• strawberry
• soy milk
• white sugar
• sucralose sweetener

Instructions

1. 1 Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
2. 2 Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss

Ingredients

• ✓ citric acid
• elderflower umbel
• apple cider
• white sugar
• fruit pectin

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
3. 3 Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
4. 4 Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
5. 5 Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Nora

Ingredients

• ✓ citric acid
• white sugar
• elderberry flower
• lemon juice
• water

Instructions

1. 1 Combine sugar, elderflower heads, lemon juice, and citric acid in a large acid-proof container. Pour boiling water over top; steep for 24 hours, stirring occasionally.
2. 2 Strain liquid through muslin or cheesecloth into a large bowl; discard solids. Ladle liquid into bottles; refrigerate. Or pour liquid into freezer containers and freeze.

By Ollie Martin

Ingredients

• ✓ citric acid
• vegetable broth
• silken tofu
• green onion
• egg
• portobello mushroom
• cabbage
• thai chile sauce
• rice vinegar
• soy sauce

Instructions

1. 1 Measure broth into a saucepan, and bring to a simmer over medium-low heat. Add tofu and green onions. Slowly drizzle in the beaten egg to make long strands of egg. Add mushrooms and cabbage, and simmer for 5 minutes. Remove from heat, and season with chili sauce, vinegar and soy sauce. Stir in citric acid if using.

By Cressida

Ingredients

• ✓ citric acid
• milk
• egg
• white sugar
• salt
• baking soda
• all-purpose flour
• vegetable oil
• water
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Beat together milk and eggs in a large bowl until combined.
3. 3 Beat in sugar and salt. Mix in baking soda and citric acid until incorporated.
4. 4 Blend in flour, a little at a time, until combined. Beat in oil. Pour in boiling water, stirring constantly, until batter is thin and watery. Let rest for about 20 minutes.
5. 5 Brush a small frying pan with 1 tablespoon melted butter over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan, so batter forms a circle and coats the bottom. The blini should be very thin.
6. 6 Return the pan to the heat. Cook blini for 90 seconds. Carefully lift up edge of blini to see if it's fully cooked: edges will be golden and bottom surface should have brown spots.
7. 7 Flip blini over and cook for 1 minute more.
8. 8 Transfer blini to a plate lined with a clean kitchen towel.
9. 9 Continue cooking remaining batter, adding 1 tablespoon butter to the pan for every 4 blinis. Stack blinis and cover with another kitchen towel to keep warm.
10. 10 Spread desired filling in the center of each blini.
11. 11 Fold 3 times to make a triangle shape or fold up all 4 sides, like a small burrito.

By Kangaroo495

Ingredients

• ✓ citric acid
• water
• white rice
• cabbage
• ground beef
• ketchup
• egg
• garlic powder
• salt
• pepper
• tomato
• onion
• raisin
• white sugar

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove cabbage from pot; cool for 15 minutes. Repeat with remaining 1 head cabbage.
3. 3 Add ground beef, cooked rice, ½ cup ketchup, eggs, 1 ½ teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
4. 4 Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; set aside smaller cabbage leaves.
5. 5 Chop reserved cabbage leaves; add to a large pot. Add crushed tomatoes, sliced onion, raisins, ½ cup ketchup, remaining 1 ½ teaspoons garlic powder, citric acid powder (sour salt), salt, and black pepper. Stir in ½ cup white sugar; bring to a boil.
6. 6 Taste sauce; add remaining ½ cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.
7. 7 Cook rolls for 3 hours, basting every 30 minutes.

By merri rosenthal