First time poster here.
So, I have always been a fan of homemade food and I wanted to try my hand with cheeses.
I live very near a milk farm and I could get some raw milk.
I am posting after 2 failed attempts at getting curdles to form to make quick mozzarella (and even ricotta). I tried making ricotta and paneer in the past and it worked flawlessly.
I have another 1.5L of milk available and I would like to succeed with that at least.
Here is my recipe, I'd love to understand what's wrong…
- 1L Raw Milk
- 2-3 Tbps Lemon Juice
Instructions:
Heat Milk to 44-46C and add slowly the lemon juice while stirring. Keep stirring until curdles are formed, keep the temperature constant.
That's it! I don't see absolutely nothing happening even after 30min of stirring gently.
I tried adding more acid (like a lot more) and even getting near to boil. I tried adding rice vinegar and red wine vinegar (at that point I didn't care about the taste anymore).
Can someone teach me?
Best Answer
Looks like the rennet is missing in your recipe. You also might want to consider to skip the shortcuts and the vinegar and to start off with a more authentic/original formula as you usually can assume that each step and ingredient in them is there for a reason.