Wednesday, 22 August 2012

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 :)

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