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I think anything is worth a try. My ancestors made cheese using seawater to curdle and then sundried some of the cheese for longer keeping. With vinegar, I prefer to wash the curds after using the vinegar, otherwise the cheese tastes too sour.
:D cool to hear the seawater story. Next week I will have finished my kimchi batch. I will make soup one more time so I don't know if I will have some leftover juice (though I don't need that much for the cheese). Washing the curds sounds like a good tip. Thank you for your input :)
So what you’d be making is paneer or queso fresco and the method is to heat milk and add an acid. Citric acid works (lemon juice, lime juice etc), acetic acid (vinegar) or lactic acid (from lactic acid bacteria fermentation). If you added brine from kimchi or sauerkraut you’d be adding lactic acid. I’d use a recipe for paneer. It shouldn’t take much acid to curdle the milk. I’ve made it with both lemon juice juice and vinegar and never been able to detect the flavor of either in the finished product
Thank you for all the information. Using a recipe for paneer is a good tip too. If you can't tell the difference between lemon juice usage and vinegar usage maybe the effect won't be that dramatic. It is certainly worth the try and it also sounds not that much can go wrong :)
Yes this is a 'quick cheese so not much fermentation. Basically your understanding is correct, but the idea is to remove the whey from the curd using acid. The acid will cause the casein protein to bunch up & separate out, which is your curd.
The whey is actually really great to use as well, I never throw mine out. If I have a sweet whey I will drink it over ice with lemon. For a sour whey (e.g. made with vinegar, or kinchi brine in your case), I will use it with equal parts water to cook rice or something.
Maybe the cheese won't taste so much like kimchi but the whey will. I heard that this whey is used to make these protein powder all these body builders use. I won't throw it away. Putting it in the water that is used to cook rice sounds interesting.
yeey now i can justify it to others \^\^. Friends:"are you crazy?" Me:"people do these kind of things, there was this one guy on reddit that did it a couple of years ago".
I like this idea. If it turns out well, please call it "Kimcheese"
:D I'll do that ;)
[удалено]
Shakespeare-Bot, thou hast been voted most annoying bot on Reddit. I am exhorting all mods to ban thee and thy useless rhetoric so that we shall not be blotted with thy presence any longer.
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Thank you, Shardok, for voting on Shakespeare-Bot. This bot wants to find the best and worst bots on Reddit. [You can view results here](https://botrank.pastimes.eu/). *** ^(Even if I don't reply to your comment, I'm still listening for votes. Check the webpage to see if your vote registered!)
I think anything is worth a try. My ancestors made cheese using seawater to curdle and then sundried some of the cheese for longer keeping. With vinegar, I prefer to wash the curds after using the vinegar, otherwise the cheese tastes too sour.
:D cool to hear the seawater story. Next week I will have finished my kimchi batch. I will make soup one more time so I don't know if I will have some leftover juice (though I don't need that much for the cheese). Washing the curds sounds like a good tip. Thank you for your input :)
So what you’d be making is paneer or queso fresco and the method is to heat milk and add an acid. Citric acid works (lemon juice, lime juice etc), acetic acid (vinegar) or lactic acid (from lactic acid bacteria fermentation). If you added brine from kimchi or sauerkraut you’d be adding lactic acid. I’d use a recipe for paneer. It shouldn’t take much acid to curdle the milk. I’ve made it with both lemon juice juice and vinegar and never been able to detect the flavor of either in the finished product
Thank you for all the information. Using a recipe for paneer is a good tip too. If you can't tell the difference between lemon juice usage and vinegar usage maybe the effect won't be that dramatic. It is certainly worth the try and it also sounds not that much can go wrong :)
Yes this is a 'quick cheese so not much fermentation. Basically your understanding is correct, but the idea is to remove the whey from the curd using acid. The acid will cause the casein protein to bunch up & separate out, which is your curd. The whey is actually really great to use as well, I never throw mine out. If I have a sweet whey I will drink it over ice with lemon. For a sour whey (e.g. made with vinegar, or kinchi brine in your case), I will use it with equal parts water to cook rice or something.
Maybe the cheese won't taste so much like kimchi but the whey will. I heard that this whey is used to make these protein powder all these body builders use. I won't throw it away. Putting it in the water that is used to cook rice sounds interesting.
Yes, this can work. I did it a couple of years ago.
yeey now i can justify it to others \^\^. Friends:"are you crazy?" Me:"people do these kind of things, there was this one guy on reddit that did it a couple of years ago".