[Sca-cooks] Clarification Re: A different "Fresh Cheese" question

Dragon dragon at crimson-dragon.com
Tue Jun 3 09:07:58 PDT 2008

Dragon wrote:

>The amount of acid needed to curdle a given quantity of milk for an 
>acid set cheese is not a constant. You can't just measure some 
>amount and add it to the milk and expect it to work every time. 
>Milk, lemon juice and even vinegar are variable products and you 
>need to add enough acid to produce full coagulation. How much is 
>enough? It's pretty easy to tell, when you see the liquid go from 
>opaque white to a pale, translucent yellow, you have added enough. 
>This generally works out to about 1/4 to 1/3 cup of lemon juice when 
>I do it but you really have to add it a little at a time and watch 
>the reaction.
---------------- End original message. ---------------------

That is about 1/4 to 1/3 cup of lemon juice per gallon of milk.

Forgot to state that in my original post.


  Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)

More information about the Sca-cooks mailing list