CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => Problems - Questions - Problems - Questions? => Topic started by: sharif on March 30, 2013, 02:04:56 PM
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Hi all,
Just quick question if you dont mind
I saw a tutorial on youtube the process of making white cheese
The chef used LEMON instead of Rennet!!
Can someone please tell how accurate this is??
If so, How many lemon used per litter
Kind regards,
Sharif
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Hi! Yes, you can use lemon juice. You can see a recipe for that here:
http://cheeseforum.org/articles/wiki-paneer-cheese-making-recipe/ (http://cheeseforum.org/articles/wiki-paneer-cheese-making-recipe/)
and while this one doesn't mention lemon it says to use vinegar or other direct acid and lemon could be that other acid option.
http://cheeseforum.org/articles/wiki-queso-blanco-cheese-making-recipe/ (http://cheeseforum.org/articles/wiki-queso-blanco-cheese-making-recipe/)
Hope this helps! :) Do post back if you make some and let us know how the cheese making was and how it tasted.
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I only ever use lemon, not vinagar when I make Ricotta. I usually have about 10 litres of whey in the vat and cut 5 or 6 lemons in half which I then squeeze one half at a time through a sieve to catch the pips till I see a nice cloudy sort of coagulation taking place in the 85'C whey. Then one more half for luck and leave it to stand for a bit.
The amount of lemon juice that is needed to obtain the coagulation seems to vary slightly I find, perhaps at various times of the year or from different trees the acidity varies. Anyway, the taste of the finished product is really nice.
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Guys,
Many thanks for your kind replies, I am really overwhelmed
Since lemon replaces rennet, doesnt that makes the white cheese taste sour!! rather than normal taste
I am talking about the normal white cheese like mozzarella
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Lemon doesn't "replace" rennet. Acid coagulated cheeses are not the same as rennet coagulated cheeses.