First time poster here. So, I have always been a fan of homemade food and I wanted to try my hand with cheeses.
I live very near a milk farm and I could get some raw milk.
I am posting after 2 failed attempts at getting curdles to form to make quick mozzarella (and even ricotta). I tried making ricotta and paneer in the past and it worked flawlessly. I have another 1.5L of milk available and I would like to succeed with that at least.
Here is my recipe, I'd love to understand what's wrong...
- 1L Raw Milk
- 2-3 Tbps Lemon Juice
Heat Milk to 44-46C and add slowly the lemon juice while stirring. Keep stirring until curdles are formed, keep the temperature constant.
That's it! I don't see absolutely nothing happening even after 30min of stirring gently.
I tried adding more acid (like a lot more) and even getting near to boil. I tried adding rice vinegar and red wine vinegar (at that point I didn't care about the taste anymore).
Can someone teach me?