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.

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!

I love this stuff! It's really great for vegan baking to get a tangy cheesecake, cream cheese frosting, or whatever. As anyone who has tried Tofutti's (and really any other brand's) cream cheese knows, it is not very tangy. Adding some of this will do the trick. Also, if you add it to softened vegan butter and then let it solidify, you've got European-style butter! It comes in a really nice container with a metal lid that's great for storage, and it's easy to measure out of. It's also quite a bit of lactic acid if you're just using it to tang up vegan cream cheese, since you only need about 1/8-1/4 tsp of the stuff for 8 oz. of cream cheese. So, it's a great value as far as that goes.

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 honestly feel as though I cannot provide a useful review of this product, as this is the first time I’ve used it. I purchased it to make a vegan cheese and overall the flavor was fine. I’ll be finding more ways to use the product eventually. The seller was prompt in shipping and the product seemed to to the job.

As advertised, good value for the money! I did not intend to give a 3 star review, it was supposed to be for a different vendor.

Just to be clear, I didn't buy this just cause I like the gold foil green man logo... *ahem*Annnyways fun for me is experimenting in my kitchen.I saw a recipe for a vegan mozzarella style cheese that required some vegan lactic acid.This lactic acid fits that bill.Considering the recipe I followed called for 1/4 teaspoon (or something there abouts) then this is going to last me FOREVER.Which is another side benefit, cause I love having ingredients in bulk or large amounts so I can experiment on a moment's notice.This is basically a souring agent, as far as I understand...so....kind of a fancy pants ingredient to have on hand considering I have lemon juice and vinegar..but...hey, now I have excuse to play around with it further...Plus I can leave it out on the coffee table and our non-existent guests will be all "ooooh, is that lactic acid?" And I'll be all "yesss...and that's NOT cheese you're eating...bwahaha"Fun stuff.

I used this product to simulate cultured flavor in a plant based 'sour cream.' It was a bit sweet for a savory application but that's to be expected from a product derived from beet sugar. It functioned to make the final product more dairy like but it took some additional products to create a sour flavor that wasn't too sweet. All in all a great product quality. I'm sure it will be perfect for sweeter sour applications as well as pH buffering.