I just bought a pack of (plant-sourced) lactic acid and I'm yet to try it out. Anyone tried it before? What are your thoughts?

I often make lacto-fermented nut cheeses using L.acidophilus which I know converts the sugars into lactic acid during the fermentation process. That's why cultured cheeses have that special tang. I'm wondering if adding lactic acid to a 'quick cheese' would yield a similar flavour.