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Title: Cheese Making - Without Added Coagulants?
Post by: Adnama228 on May 24, 2012, 10:39:00 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.

Title: Re: Cheese Making - Without Added Coagulants?
Post by: Cheese Head on May 24, 2012, 10:42:57 PM

Welcome, yep Lactic Acid Coagulated cheeses, although they are easier with a little rennet.

Title: Re: Cheese Making - Without Added Coagulants?
Post by: Sailor Con Queso on May 24, 2012, 10:52:05 PM

Quote from: Adnama228 on May 24, 2012, 10:39:00 PM
I am not going to be using any rennet or citric acid or lemon juice or vinegar or anything like that.

Why not?

Title: Re: Cheese Making - Without Added Coagulants?
Post by: DeejayDebi on May 25, 2012, 02:16:53 AM

WOW! That severely limits what you can make and has defiantly pique my curiosity. Allergies?

Title: Re: Cheese Making - Without Added Coagulants?
Post by: Boofer on May 25, 2012, 04:14:13 AM

Yeah, count me curious too. ???

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

-Boofer-

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Coagulation => Topic started by: Adnama228 on May 24, 2012, 10:39:00 PM