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Title: Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese
Post by: CharlieTheCat on August 16, 2010, 09:48:38 PM

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

Title: Re: Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese
Post by: MrsKK on August 18, 2010, 02:35:44 AM

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

Title: Re: Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese
Post by: linuxboy on August 18, 2010, 04:08:47 AM

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.

Title: Re: Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese
Post by: CharlieTheCat on August 18, 2010, 02:32:23 PM

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

Title: Re: Lactic Acid, Direct Application - Using For Making Mozzarella Type Cheese
Post by: linuxboy on August 18, 2010, 06:20:18 PM

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

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: CharlieTheCat on August 16, 2010, 09:48:38 PM