[Sca-cooks] Re: Thoughts on cheesemaking

[Adele de Maisieres]

Betsy Marshall wrote:
> Confusion here- when I make Paneer (i.e. fresh cheese from hot milk and
> lemon juice) the resultant liquid is pretty clear- not much in the way of
> solids to make ricotta (or any other sort of "2nd Use" cheese..)
> Have I omitted or included a step some where in the process.
>   

I believe that if you curdle the milk with acid rather than rennet, the 
whey protein coagulates and forms part of the curd rather than being 
left behind in the whey.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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