Mozzarella - Substituting Lactic Acid for Citric

[mozzafrist]

Apologies if this is somewhere obvious I missed.  I want to make a basic Mozzarella and all of the simplest recipes I've seen use an initial dose of citric acid to 90F milk prior to the remaining steps.

My issue is that when I went to my homebrewing store, I bought Lactic acid instead.  Oops.

It's this stuff, food grade 88% lactic from LD Carlson:

https://storefront.ldcarlson.com/storefrontCommerce/itemDetail.do?item-id=2915&order-quantity=1&item-index=10&customer-item=6111&order-uom=&warehouse-id=2&item-number=6111

http://tinyurl.com/ldclactic

I've been able to Google references to substituting pure lactic for citric acid in Mozzarella, but I can't figure out how much.  Can anyone provide an idea of how much of this lactic would equal 1 tsp of citric acid crystals? 

Thanks for helping out a beginner.