Ananace to Memes@lemmy.ml • 2 years agoCalculus? Nah, bro, that's easy stufflemmy.ananace.devimagemessage-square102fedilinkarrow-up11.07Karrow-down117
arrow-up11.05Karrow-down1imageCalculus? Nah, bro, that's easy stufflemmy.ananace.devAnanace to Memes@lemmy.ml • 2 years agomessage-square102fedilink
minus-square@Cornelius_Wangenheim@lemmy.worldlinkfedilink4•2 years agoNo, it makes acid-set cheese, of which ricotta is a type. Buttermilk is the liquid leftover after you make butter.
minus-square@Catoblepas@lemmy.blahaj.zonelinkfedilink3•2 years agoThat’s basically the process for making paneer, plus draining and pressing.
minus-square@SpaceNoodle@lemmy.worldlinkfedilink1•2 years agoQueso fresco, too. It’s all the same cheese, just different levels of moisture!
minus-squareMs. ArmoredThirteenlinkfedilink1•2 years 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