How much lime juice to be used iso. citric acid?? Dear all, I'm now trying to make mozzarella cheese. The recipe wrote that use 1 1/4 tsp. for a gallon of milk (I think US gallon). The problem is I can't find citric acid right now. If I wanna try lime juice instead of it, how much of lime juice do I have to use for 1 1/4 tsp. of citric acid?? FYI, acidity is what allows the curds to stretch: no acidity, no stretch but, too much acidity make curds become hopeless mess . Thanks all.