The milk + citric acid or pineapple juice formula works by using the acidic properties of citric acid or pineapple juice to curdle the milk. This curdling process separates the milk into solid curds and liquid whey. The citric acid or pineapple juice reacts with the proteins in the milk, causing them to denature and clump together, forming the curds.
Yes, any type of milk can be used in this formula. However, the type of milk used may affect the consistency and taste of the final product. For example, using whole milk may result in a thicker and creamier cheese compared to using skim milk.
Yes, there is a difference in using citric acid or pineapple juice in the formula. Citric acid is a stronger acid and will result in a firmer and tangier cheese compared to using pineapple juice. Pineapple juice contains enzymes that can also affect the flavor of the cheese.
The time it takes for the milk to curdle using this formula can vary depending on the type of milk and the amount of citric acid or pineapple juice used. Typically, it takes around 5-10 minutes for the milk to curdle.
Yes, this formula can be used to make other types of cheese such as paneer or ricotta. However, the consistency and flavor may differ from traditional methods of making these cheeses. It is best to experiment with different types of milk and acid sources to find the desired result.