I have a question about Mozzarella...I got my recipe from and old cow farmer years ago. The recipe calls for 1/4c of lemon juice and 1/4 tsp liquid rennet to 1 gallon of milk.
I recently purchased a cheese making book specifically for goats milk (I have a small herd of dairy goats) and her recipe calls for citric acid.
I was wondering what the conversion would be if I used citric acid in my recipe instead of the lemon juice. I have never used it before but hear it makes your cheese stretchier...Mine has been coming out quite stiff a few times and I would like to try this.
My recipe is simple and I am used to it so if I can get it to work that would be great!
Does anyone know what 1/4 c lemon juice would be equivalent to if I used the citric acid?