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This common acid gives sour milk products such as yogurt their distinctive flavor. Traditionally it was fermented from lactose, but most commercial products are now created by bacteria that can ferment nondairy starches like potatoes. Lactic acid is often used to adjust the pH of foods. It is also used in conjunction with carrageenan in nondairy products to greatly increase the thickening power of that hydrocolloid.
Any good home beer and wine making shop will sell this. Some online sources include midwestsupplies.com, northernbrewer.com, or austinhomebrew.com