Comments on: Why Cheesemakers Use Citric Acid To Make Cheese https://cheesescientist.com/science/why-cheesemakers-use-citric-acid-to-make-cheese/ Making cheese science accessible Wed, 28 Jan 2026 10:22:37 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Jonah Kincaid https://cheesescientist.com/science/why-cheesemakers-use-citric-acid-to-make-cheese/#comment-198 Fri, 06 Dec 2024 11:03:32 +0000 https://cheesescientist.com/?p=30310#comment-198 In reply to Samuel Jacobus Steyn.

Hey Samuel, thank you for reading my post and leaving a comment. New England Cheesemaking have a great recipe for Cream Cheese. You can find it by clicking here. Unfortunately, Cream Cheese has to be eaten fresh unless you want to add preservatives to it.

]]> By: Samuel Jacobus Steyn https://cheesescientist.com/science/why-cheesemakers-use-citric-acid-to-make-cheese/#comment-193 Wed, 04 Dec 2024 10:45:21 +0000 https://cheesescientist.com/?p=30310#comment-193 Hi, Jonah
Your cheesemaking subjects are very interesting, I love it… could you please sent me a receipt for making cream cheese spread, and how to extend the shelf life. E-MAIL sjsteyn@hotmail.com Thanks
Regards
Samuel

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