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Vitamin C is citric acid, so you can go that route if needed.
hemantobe roi is absolutely correct. The entire premise of a mozzarellacheese is the process which makes it mozzarella cheese. What you proposed is not a cheese, but more of a processed cheese product that would/might be fine for a quesadilla. I want low fat gooey stretchy low fat cheese for pizza and lasagna, not butter laden goo.