Lactic Acid Vegan ⊘ Non-GMO Gluten-Free OU Kosher Certified - 8 oz.

The best Vegan Cream Cheese EVER! One cup Cashews soaked for 30 minutes. 1 Heaping teaspoon of lactic acid, 5oz can coconut cream, 1/2 tsp salt. Blend in blender until smooth. Refrigerate overnight. I got this recipe somewhere on YouTube. I make this once a week and it is delicious on flaxseed crackers, toast, pasta, mac & cheese. I love the taste of this lactic acid. I am a repeat buyer. So easy to have great cream cheese on hand with this terrific product.

Good

This stuff is amazing. I cook vegan from scratch for seven people every day, and one of the things that is most tricky is homemade vegan cheese. I have been refining my recipes to try to match the tang of dairy cheese, and the options for tanginess I've had so far were lemon, mustard, garlic, onion, vinegar, all of which are good in small amounts and combinations, but all of which impart their own specific flavor to the finished product. If you go too far with one of them in pursuit of tang, you will end up with lemon-flavored "cheese" which is not what I am looking for.Reading the labels on commercial vegan cheese, lactic acid is alway an ingredient, so I went searching. I hesitated to purchase this expensive product, but I am so glad I did. Just 1/8 teaspoon gives as much tang as 1 or 2 tablespoons of lemon juice or vinegar, but without the flavor of these. It brings a complexity to the finished product that I have not been able to achieve prior to finding this ingredient. Although it is expensive, using it 1/8 teaspoon at a time, this container will last me for a very long time, even given the amount of vegan cheese we eat in this family!I believe this can also be used in baked goods such as bread, but I have not tried it in this way so far. I am delighted to finally be able to make cheese that my 4 kids have pronounced "better than Daiya!" Whoo-hoo! It's also healthier and way cheaper! Mac and cheese, quesadillas, pizza and grilled cheese, we are BACK!

I used to always brew my own lactic acid from sprouted rye to flavor my vegan "cheeses". This powder is a lot more convenient. But, in brewing with sprouted rye, there are other flavors that make the final cheese more complex in its favor. I found adding a bit of citric acid (the stuff used for canning) in addition to this lactic acid powder makes for a better favor-- still not quite there, but the trade-off is worth the convenience when I am busy (I never added citric acid to "cheese" made with lactic acid brewed on sprouted rye, but something is missing when using this lactic acid powder alone).Also, a little goes a long way.

This is what you use to make yogurt. I have recipe in my bread maker for yogurt and it uses this. Really no flavor but used for gelling agent and help prevent discoloration. Also suppresses bacteria but still helps make yogurt. Not totally sure how it works in that use.

Apple juice tastes like liquid candy with this in it.

I've used this lactic acid after seeing it recommended by Watson, aka Thee Burger Dude in his Vegan Instant Mac and Cheese recipe.Needless to say, it works great and offers that tang/acidity that is typically missing from homemade vegan cheese.Would buy again, although a little does go a long way with this powder. Just a pinch is enough to add that zing. So it might take me a while to refill my stock!

Druids Grove lactic acid is a valuable kitchen tool for us. It adds that dairy "tang" to many of our dishes. Add to plant based mayo or sour cream to boost the flavor for salads, sandwiches, and more. I use it in tofu based "mayo" and dressings, such as our silken tofu based "Caesar" dressing, in dips, and especially in my vegan/plant based pea salad, which has a dressing of plant based mayo and plant based sour cream, plus white pepper and kosher salt. Adding a half teaspoon of lactic acid completely changes the flavor to a more traditional mayo/sour cream flavor and boosts the dish tremendously. With the water chestnuts, red onions, frozen and thawed (on paper towels, to remove as much water as possible), and some soy based bacon bits, it is a fantastic salad. I use lactic acid in a lot of dishes and dressings. One of the Druids Grove 14 ounce bags lasts a LONG time, too. It only takes a half teaspoon in most things I make. Try it!