Author Topic: Cheese Making - Without Added Coagulants?  (Read 396 times)

Offline Adnama228

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Cheese Making - Without Added Coagulants?
« on: May 24, 2012, 05:39:00 PM »
Please help if you can! I am totally new to cheese making, and I have an issue that most people dont have, I am not going  to be using any rennet or citric acid or lemon juice or vinegar or anything like that. Is there ANY cheese that I can make besides just farmers cheese without using any ingredients like that? THANK YOU soo very much for any help. I really really need it.


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Offline John (CH)

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Re: Cheese Making - Without Added Coagulants?
« Reply #1 on: May 24, 2012, 05:42:57 PM »
Welcome, yep Lactic Acid Coagulated cheeses, although they are easier with a little rennet.

Online Sailor Con Queso

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Re: Cheese Making - Without Added Coagulants?
« Reply #2 on: May 24, 2012, 05:52:05 PM »
I am not going  to be using any rennet or citric acid or lemon juice or vinegar or anything like that.

Why not?
A moldy Stilton is a thing of beauty. Yes, you eat the rind. - Ed
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Offline DeejayDebi

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Re: Cheese Making - Without Added Coagulants?
« Reply #3 on: May 24, 2012, 09:16:53 PM »
WOW! That severely limits what you can make and has defiantly pique my curiosity. Allergies?

Offline Boofer

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Re: Cheese Making - Without Added Coagulants?
« Reply #4 on: May 24, 2012, 11:14:13 PM »
Yeah, count me curious too.  ???

The milk has to coagulate with something. Nettles, perhaps?

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