[morticaixavier]

I was going to make some 'ricotta' from whole milk. I usually use lemon juice or white vinegar to sour it but I wondered if the 88% lactic acid I have for brewing might not be even better.

Any idea on how much? thoughts? warnings?

[boulderbrewer]

Haven't done it but I would guess it would work to be sure do your math to be sure.

[nateo]

I've done that to make something like paneer. It turned out fine. I'm not sure I'd call it "better" than using lemon juice, but I think the flavor was less distinct. I just added a little bit at a time until the milk curdled nicely. You could dilute it in water to make that process easier to control.

[morticaixavier]

I've done that to make something like paneer. It turned out fine. I'm not sure I'd call it "better" than using lemon juice, but I think the flavor was less distinct. I just added a little bit at a time until the milk curdled nicely. You could dilute it in water to make that process easier to control.

good call, maybe I will dilute to ~6% and use the standard amount as if it was lemon juice.