Druids Grove Lactic Acid ☮ Vegan ⊘ Non-GMO ❤ Gluten-Free ✡ OU Kosher Certified - 8 oz.

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!

Perfect for creating vegan cheeses.

This product has been a game-changer for my vegan cheese recipes! It actually adds that 'Zing' that is found in dairy-based cheese, to my home-made Vegan cheeses. My recipes went from tastes ok, to tastes Awesome! Highly recommend! Downside: it's on the expensive side to buy, however, you don't need a lot per recipe, so it should last a long time.

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!

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.