Ananace to [email protected] • 11 months agoCalculus? Nah, bro, that's easy stufflemmy.ananace.devimagemessage-square105fedilinkarrow-up11.05Karrow-down117
arrow-up11.03Karrow-down1imageCalculus? Nah, bro, that's easy stufflemmy.ananace.devAnanace to [email protected] • 11 months agomessage-square105fedilink
minus-square@Cornelius_Wangenheimlink4•11 months agoNo, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
minus-square@[email protected]linkfedilink3•11 months agoThat’s basically the process for making paneer, plus draining and pressing.
minus-square@SpaceNoodlelink1•11 months agoQueso fresco, too. It’s all the same cheese, just different levels of moisture!
minus-squareMs. ArmoredThirteenlinkfedilink1•11 months agoYou can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go
that makes buttermilk
No, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
That’s basically the process for making paneer, plus draining and pressing.
Queso fresco, too. It’s all the same cheese, just different levels of moisture!
You can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go