I have been making quick mozzarella a couple of times a week now for several months. I have been using raw milk and adding citric acid with very good results. However I just ran out of my citric acid and I live in Nicaragua and have yet to find more. Vinegar is much easier for me to come by and if I can get good results with that I'd love to change my recipe. Does anyone know the exact amount of vinegar I should use if I switch? My milk is a bit acidic to start with so currently I use 1 tsp of citric acid dissolved in 1 cup of water per gallon of milk. I stir the citric acid into the milk and if I see the slightest bit of clabbering I stop adding the citric acid mixture. I found this a good method for me not having a pH tester.