Recent content by mozzfrist

Thanks for the reply, that's helpful. I'll go with 1 ml to 1 g. The recipes for Mozzarella I've seen are a lot less precise than the calculations for changing mash pH -- you'll see some say 1.5 tsp citric per gallon of milk, but others vary by 25% or more. I'm guessing yeast is a lot more...

Is there a rule of thumb for subbing 88% Lactic (like the kind sold by Carlson) for Citric Acid crystals (also sold by Carlson)? Technically, I'm asking regarding cheesemaking, but I thought the scientists here would have the answer -- apologies if I should move the question to the other...