Ananace to [email protected] • 2 years agoCalculus? Nah, bro, that's easy stufflemmy.ananace.devimagemessage-square96fedilinkarrow-up11.02K
arrow-up11.02KimageCalculus? Nah, bro, that's easy stufflemmy.ananace.devAnanace to [email protected] • 2 years agomessage-square96fedilink
minus-squareMs. ArmoredThirteenlinkfedilink3•2 years agoYou can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go
minus-square@[email protected]linkfedilink3•2 years agoThat’s basically the process for making paneer, plus draining and pressing.
minus-square@[email protected]linkfedilink2•2 years agoQueso fresco, too. It’s all the same cheese, just different levels of moisture!
minus-square@[email protected]linkfedilink4•2 years agoNo, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
that makes buttermilk
You can sorta make cheese with just acid but yeah rennet or a rennet replacement is the way to go
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!
No, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.