Ananace to [email protected] • 1 year agoCalculus? Nah, bro, that's easy stufflemmy.ananace.devimagemessage-square101fedilinkarrow-up11.05Karrow-down117
arrow-up11.03Karrow-down1imageCalculus? Nah, bro, that's easy stufflemmy.ananace.devAnanace to [email protected] • 1 year agomessage-square101fedilink
minus-square@Cornelius_Wangenheimlink4•1 year 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•1 year agoThat’s basically the process for making paneer, plus draining and pressing.
minus-square@SpaceNoodlelink1•1 year agoQueso fresco, too. It’s all the same cheese, just different levels of moisture!
minus-squareMs. ArmoredThirteenlinkfedilink1•1 year 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