Tartaric Acid Recipes
Sonia Said:where to get tartaric and cirtic acid from?
We Answered:To save money, you don't actually need both tartaric and citric acids. I used to make sherbet with my students starting science and just used citric acid, sodium bicarbonate and icing sugar. It was excellent. Food stores or pharmacists can supply citric acid.
50g icing sugar
teaspoon bicarbonate of soda
teaspoon citric acid[finely powdered]
Lollipop or liquorice stick to dip
This site gives a slightly different recipe:
Look at http://www.bbc.co.uk/dna/h2g2/A4175228 for a discussion on this.
Basically you can adjust the taste so it's right for you.
To make sharper, more lemony, add more citric acid.
To sharp/ bitter, add a LITTLE more sodium bicarbonate. If still bitter, try more icing sugar
Brent Said:Why isn't my supposed mascarpone cheese curdling when I put in 1/2 tsp tartaric acid to 1 pint heavy cream?
We Answered:I think that is great i love the idea ! I wish i had the time here are some suggestions
check this out I hope that this helps you
Mesophilic Starter Culture
Cheese cultures are necessary to inoculate the milk with friendly bacteria. These bacteria serve two functions. First, they cause the milk to become more acidic aiding its coagulation. Second, the bacteria help develop the flavor of the cheese.
Cheese cultures are divided into two basic types mesophilic and thermophilic. These terms describes at the temperature the culture thrives at. Mesophilic (from the Greek words meso - meaning intermediate and philic - which means loving) cultures thrive around room temperatures. Thermophilic (from the Greek words thermo - meaning heat and philic - which means loving)cultures require a higher temperature. Professional quality cultures can be bought from a cheesemaking supply company. They are usually available in a freeze dried form. A home-spun method is to use cultured buttermilk as a mesophilic starter or fresh yogurt as a thermophilic starter.
This simplest of cultures can generally be used for all recipes requiring a Mesophilic Starter. The taste of the final product will vary slightly from that of a true cheese culture.
Start with 2 cups of FRESH store bought Cultured Buttermilk.
Let the 2 Cups of buttermilk reach room temp. (70 F/ 21 C).
Then allow the buttermilk to ripen for about 6-8 hrs. (Store bought buttermilk does not have a high enough concentration of bacteria to serve as a starter culture without ripening.)
The resulting buttermilk will be much thicker and sour then what you started with. It should have the consistency of fresh yogurt, if it doesn't let it sit a few more hours.
Pour this culture into a full sized CLEAN ice cube tray and put into your FREEZER. As with all steps of cheesemaking, cleanliness is next to godliness.
Once frozen, remove the cubes and put into a CLEAN sealed container or plastic freezer bags. It is a good idea to label the container to distinguish it from your thermophilic culture.
The resulting ice cubes are each 1 oz of mesophilic starter.
Add these cubes (thawed) to your recipes as required. The cubes will keep for about one month.
To make more starter simply thaw one cube and add into 2 cups of fresh milk. Mix thoroughly with a fork or a whisk. Allow the milk/culture to stand at room temperature (70 F/ 21 C) for 16-24 hours or until the consistency of fresh yogurt. Then follow from step 5.
recipe incase yours was bad
1 qt Light Cream
1/4 teaspoon Tartaric Acid**
Heat 1 qt of LIGHT CREAM to 180F (82C)
Add 1/4 teaspoon TARTARIC ACID
Stir for about 10-15 minutes
The cream should thicken with small flecks of curd.
Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour.
Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours).
In the morning, scoop out the cheese and put into an airtight container.
Franklin Said:should I use citric acid or tartaric acid when making elderflower cordial?
We Answered:The recipe I have calls for lemon juice, which is needed because flowers have low acidity and the yeast needs some acid to begin its action. Citric will do instead, since this is the main acid in lemon juice.
Dean Said:can i substitute cream of tartar for tartaric acid in my chocolate mousse recipe?
We Answered:No, cream is the by-product of the acid yes, and cottage cheese is the by-product of milk, they come from the same place but I wouldn't drink a glass of cottage cheese
Leona Said:Is tartaric acid the same as cream of tartar?
We Answered:Yes it is :)
Terry Said:beer making suppliers?
We Answered:UK - Try Boots the chemist, or a health food shop.
Edith Said:Tartaric Acid, Can I use crem of tartar?
We Answered:I am a former chef and it is the same thing, I would use 1/4 teaspoon, add it with the starch when thickening the mix.