[thirt4]

I found this in a food recipe forum -
Quote "What's the difference between lemon juice and vinegar?
The most significant difference between lemon juice and vinegar is the type of acid. Lemon juice is on average five to six percent citric acid. Vinegar, on the other hand, is comprised of acetic acid. In terms of percentage, it depends on the vinegar. White vinegar tends to have seven percent acetic acid, which is a higher level than other vinegars. Slightly milder vinegars, such as balsamic and red wine vinegar, have about six percent, and a relatively mild rice wine vinegar is around four and a half percent (none of which you would use for ricotta). In terms of PH, vinegar is slightly more acidic than lemon juice."

To me it is bit confusing but to those who understand acids, it might make reasonable sense. I would use muriatic acid myself. MHO