I tried making what I thought was Ricotta, but later found is called day cheese. It turned out very nice, and used fresh lemon juice. I see many recipes call for citric acid, what would it taste like with that? Lemon juice is costly, so would prefer citric acid.
I've found citric acid gives a "cleaner" flavor to the cheese, whereas lemon juice and vinegar impart their own flavors as well.
Citric acid is what gives lemons & limes their tartness. I love sour things so I'll sometimes bump up the sourness of lemons with a little extra citric acid (like when I'm making lemon curd). I want it to be like a Lemon Head candy!
You can find it in the grocery store with the canning supplies (it's used for canning tomatoes among other things). It's cheap and one container of it will last you a very very long time since most recipes only call for a small amount.