So I was wondering if I can form more acidity naturally?
In short, yes, but this depends on the cheese and recipe. for example, if you are making a direct acidified mozzarella, if you use cultures to acidify it, then you have to deal with the additional acid buildup before stretching. So it changes the dynamics. What cheese are you making?
thick almost yogurty like. Then I added nettle.
Why did you add nettle when so much acid was present? What cheese style are you making?
So why do I need to add lemon juice or citric acid?
Addition of acid helps rennet act faster. It breaks down proteins, which depending on the acid amount added, helps when making certain cheeses, like mozzarella.
Is it because no one these days have time to let milk sit over night?
It depends on the cheese. One of the only cheeses acid is added to directly is mozzarella. And in that case, yes it is about speed. In case of queso fresco, same, goal is to make a quick cheese.
no option here on the forum on natural rennet.
What do you mean? We have discussed rennet production from animals and enzyme extraction from fig and cardoon plants.