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