Citric acid is used for acidifying milk when making cheeses such as ricotta, mozzarella and mascarpone.
Make it Yourself and you know what's in it. Control the content, maximise the goodness, and get the flavour of truly fresh food. How hard can it be, and how good can it be?!
Make it at home and you know where it's been, zero (or very low) food miles, less chemicals in the environment, less chemicals in you.
And you make it plastic free, no superfluous packaging, in fact it'll be lucky to get to the packaging stage, because, YUM!