[Sca-cooks] Clarification Re: A different "Fresh Cheese" question
dragon at crimson-dragon.com
Tue Jun 3 09:07:58 PDT 2008
>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
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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)
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