What kind of cheese is the result of boiling milk with vinegar at home?
With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home?
http://www.food.com/recipe/incredibly-delicious-cheese-garlic-bread-spread-18914
Best Answer
The resultant cheese in your first link will be a fresh, soft cheese, nothing like either of the Parmesan or cheddar cheeses mentioned in your second link. It is also an acid-based cheese, not a made with either rennet or bacterial cultures as are most other cheeses.
Parmesan is a very long aged cheese.
Cheddar is a... well... cheddared cheese (cheddaring is a process which reduces the moisture content of the curds) that is then aged for varying periods of time.
The fresh cheese in your first link will not serve you well in the same roles as either Parmesan or Cheddar. While I realize these products may not be available easily where you live, they are very distinctive and hard to substitute for with homemade products--they just also not the kind of cheese that is normally made at home.
The home made cheese described is most similar to an unaged feta (although not goat's milk), or a Mexican queso fresco.
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What does boiling milk and vinegar make?
First, put one cup of milk in a pan and heat it until warm. It doesn't need to boil \u2013 just be warm. When the milk is warm, stir in 1 T of vinegar. The vinegar will cause the milk to quickly separate into curds and whey.Can cheese be made from boiled milk?
Pour the milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. Stir it frequently to keep the milk from scorching. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds and whey.What does vinegar do to cheese?
Cheese is made the same way \u2014 by curdling milk \u2014 except the milk is curdled on purpose. Most cheese is made in factories. After milk is poured into big vats, a \u201cstarter culture\u201d of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk.Pour vinegar into boiling milk! I don’t buy it in the store anymore. Only 2 ingredients. Few people
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