Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese

[CharlieTheCat]

I have liquid 88% Lactic Acid (for brewing beer) and wondered if I could use it as a sub for the standard citric acid in many of the Mozzarella recipes I see? I have read that the taste is more natural but i'm not sure if they were talking about using lactic acid in the form I have or as part of a yogurt/buttermilk starter.

Thanks for any help

[MrsKK]

Since we have other brewers on the forum, maybe they will know.  I hope you get an answer soon.

[linuxboy]

Yes you can. Add until milk pH is 5.5-5.6, same as with citric. Right amount of lactic acid is somewhere in my notes, don't recall offhand.

[CharlieTheCat]

Thanks for the response. I understand now that the goal is to get the milk to 5.5-5.6. I don't have a pH meter but I do have strips so maybe I'll give it a try. Thoughts on using pH strips in milk?

Thanks

[linuxboy]

Fine if you can read them well. . 5.5-5.6 is a wide range, so you should be ok.