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WTF Culinary Acids – Tartness Done Right!
Discover how to add balance with sour, and the technique behind faux-mentation … on this week’s WTF
Product Links:
Citric Acid
Lactic Acid
Malic Acid
Tartaric Acid
Ascorbic Acid
Recipe Links:
Quick Pickles
Instant Homemade Ricotta Cheese
Sour Patch Bears
Episodes and Links Referenced that you Might Like!
WTF – Fermentation Lids
Acidity Reference Chart:
| Ph in a 2% Solution | Flavor Profile | Color | Dry Appearance | Suggested Uses | |
| Citric Acid | 2.34ph | Sharp, Fresh | Clear | White Crystalline | Candies, Gummies, General Acidity Promotion |
| Description | Citric acid (E330) is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits like lemons and limes. It can be added to ice cream as an emulsifying agent to keep fats from separating, to caramels to prevent sucrose crystallization, or to recipes in place of fresh lemon juice. Citric acid is commonly employed in wine production as a substitute or improver where fruits containing little or no natural acidity are used. It is one of several acids used by home brewers to modify brewing water for making beer. Additionally, citric acid is used as the main ripening agent in the first steps of making mozzarella cheese | ||||
| Malic Acid | 2.19ph | Sharp, Clean | Clear | White Crystalline | Candies, Gummies, General Acidity Promotion |
| Description | Malic acid (E 296) is an organic compound, which is the active ingredient in many sour or tart foods. Malic acid is found mostly in unripe fruits, notably apples. It is more tart than either ascorbic or citric acid. | ||||
| Lactic Acid | 3.00ph | Mild, Lingering | Clear | White Crystalline | Vegan Cheeses, Beer Making, Sour Dough Bread |
| Description | Lactic acid, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough breads. This acid is used in beer brewing to lower the pH and increase the body of the beer. It is also used in various beverages and cocktails to impart a sour taste. Our lactic acid is made from cane sugar or beet sugar and is vegan certified. | ||||
| Tartaric Acid | 2.17ph | Sharp, Clean | Clear | White Crystalline | Candies, Gummies, General Acidity Promotion |
| Description | Tartaric acid (E334) is a white crystalline organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds; is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant. | ||||
| Ascorbic Acid | 2.38ph | Mild, Fresh | Clear | White Crystalline | Promoting color in fruits and vegetables that oxidize. |
| Description | Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is found in citrus fruits, melons and berries. Acorbic acid is used to prevent oxidation in green vegetables helping them to maintain their color. It is also used in acidulated water to prevent cut fruits and vegetables (like apples, potatoes and avocados) from browning. | ||||
| GDL | 2.68ph | Mild | Clear | White Crystalline | Tofu Making |
| Description | Glucono delta-lactone [GDL] (E575) is a naturally-occurring food additive. It is used as a sequestrant, an acidifier, and a curing, pickling, or leavening agent. It is also the coagulant used to make silken tofu. | ||||
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
Comments (14)
May 6, 2019 11:13 am
This was great! Can’t wait to make ricotta cheese. Thanks, guys.
May 6, 2019 11:44 am
Could you please send me the recipe for your curry that you had with pickle. Thanks.
Cheers,
Peter
May 6, 2019 7:55 pm
Ditto, we live here on St. Barth and have goats galore can’t wait to give that a try
May 20, 2019 9:42 am
Do you have any recipes to make mozzarella?
May 20, 2019 11:12 am
Stay tuned for an upcoming Ask a Chef!
May 20, 2019 7:14 pm
How about the differences in making ricotta making mozzarella. Is it the same process?
September 29, 2019 1:11 pm
Wonderful series you guys. Please forward the mango/mint/passion fruit recipe.
March 25, 2020 1:47 pm
I would love to try the mango passion fruit mint pickle. Sounds fantastic. I am going to start making vegan cheese too.
June 3, 2020 11:49 am
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February 8, 2021 4:19 pm
I would appreciate the goat with mango,mint, passion fruit, fennel pickle too please. Thanks
July 19, 2021 3:20 pm
the sour bears look awesome! I can never get the texture right.
Would you be able to tell me what gelling agents/ingredients you used to make the texture similar?
Thank you!
July 19, 2021 3:23 pm
Sure, here’s the recipe