using Lactic acid or Acetic acid in place of Citric Acid for Mozzarella

[shotbyasavage]

Does anyone have any experience with using other acids for direct acidification mozzarella?

It seems that we should be able to use any food grade acid to a ph of 5.2-5.6 and avoid the Chelation problems with citric acid. My goal is to have a more stable cheese.

If you do can you please give share your recipe / steps?

Thank you in advance.

[MrsKK]

I don't have any experience with this but am interested to hear if anyone else has tried this.

You may just have to pioneer it...