Lactic Acid Coagulated Board

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This Board is for Members who are interested in or interested in making primarily Lactic Acid Coagulated cheeses.

These are cheeses that primarily use starter culture for a long time period to reduce the pH and create a light curd set. Primarily as a smaller amount (than in rennet coagulated cheeses) of another coagulant can be added such as rennet although normally at a lower temperature than rennet requires to form a curd.

More information can be found here. Also, general procedures and control points can be found in Culture Manufacturer CHR Hansen's Soft Cheese Brochure posted in the Library Board.

Some Soft "Simple" Type Cheeses sorted by origin are:

• Europe: Chevre, Cottage/Farmer's/Pot, Cream Cheese, Sour Cream.
• Europe, Central: Fromage Blanc, Quark.
• Europe, Central & Eastern: Smetana.
• France: Crème Fraîche, Fromage Frais/Maquée.
• Italy: Ricotta.
• Iran/India: Paneer/Panir.
• Mexico: Queso Blanco.
• USA: (American style) Neufchatel

In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of CheeseForum.org website.