I finally decided to get my feet wet. Vinegar set cream cheese was the target.
What with boiling the water dry on the first run, very milky whey on the second heating and finally wth throwing in vinegar at about ten times the recipe rate on the third heat, I finally got a clean separation and a surprisingly high yield of snowy white, very bland, slightly textured but not at all gritty cream cheese. Even after a week in the fridge it has developed no mould nor any cheeselike flavour.
What I don't understand is how you can throw vinegar into milk at a ratio of a cup per gallon and not get a sour product. The vinegar is completely gone, leaving only a faintly sweet taste and a fresh milk smell.
