Cheese not curdling?

Experimenting with how much (or little) vinegar that can be used in making soft cheese, I realised that it's not so much a matter of the amount of acid, but rather the heat of the milk.

If the cheese won't curdle, don't add more acid, but increase the heat by turning it on again, just make sure it doesn't boil, and "voila!" it'll curdle just fine :)

Super easy soft cheese (Farmer's cheese)

Super easy soft cheese. Lovely with a little salt on bread. Yum!

http://www.hookandson.co.uk/page20/customer%20recipes.html

Faye and Paulo's Fresh Cheese

I made it with one litre of milk, brought it to a simmer (not a rolling boil as in the recipe) and my tiny lemons were not enough to separate the curds and whey, so had to take one and a half (the first one was 2.5 tbs, so say maybe 3.5 tbs lemon juice for a litre of milk).

Home made yogurt

My first (successful attempt - my second attempt in total) home made yogurt! :) and it's yum, mashaa Allah!

The pictures show the preparation work (warming the milk, cooling and mixing in the yogurt) and the end result.

I tried to keep the temperature (should be constantly kept at 37°C or lukewarm for seven hours or more) with the oven method first, figuring S on a gas oven would be cool enough, what a mistake! It got too hot and was really difficult to keep at a constant temperature when I turned it off.

This time I kept it in a warm bath in a big pot. When cooking it was easy to keep the temperature right, leaving the pot next to the cooking food. After that I had to add some boiling water now and then from the kettle to the water in the pot, and it worked really well, mashaa Allah.