Ty520
Well-Known Member
- Joined
- Jul 21, 2020
- Messages
- 251
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- 150
Hello all,
new to cheese making and had a question about curdling milk for making cheese. I came across some instructions for ricotta using just acid (lemon juice, to be specific) to curdle the milk. Is this a fairly legitimate and straightforward way of making cheeses? I would guess that it would have certain limitations compared to cheeses made with rennet? (assuming best for fresh cheeses, like ricotta?)
new to cheese making and had a question about curdling milk for making cheese. I came across some instructions for ricotta using just acid (lemon juice, to be specific) to curdle the milk. Is this a fairly legitimate and straightforward way of making cheeses? I would guess that it would have certain limitations compared to cheeses made with rennet? (assuming best for fresh cheeses, like ricotta?)