Hello folks,
Has anyone here successfully made cheese using the juice from something like sauerkraut or kimchi?
I was thinking of using the juice like a coagulant (like lemon juice or vinegar) to add to raw milk then resting it for a couple of days - or until it has congealed then separating curds from whey. This might result in a type of farmers cheese but hopefully with a slightly different flavour.
If you have done this was it successful ... if it was then I will have a go.
Thanks.
Has anyone here successfully made cheese using the juice from something like sauerkraut or kimchi?
I was thinking of using the juice like a coagulant (like lemon juice or vinegar) to add to raw milk then resting it for a couple of days - or until it has congealed then separating curds from whey. This might result in a type of farmers cheese but hopefully with a slightly different flavour.
If you have done this was it successful ... if it was then I will have a go.
Thanks.