Making Milk into Curd Instantly

By

Deeli

It depends on what final result you want. Do you want simple curdled milk for a recipe or to make paneer, ricotta, cottage cheese, mozzarella or the sweet Dulce de leche for desserts? No matter which one I suggest using lemon juice instead of vinegar and whole milk. Here are a couple of links that should be helpful for you to get started:

http://www.ifood.tv/recipe/paneer-0

http://www.youtube.com/results?sear ... =how+to+make+milk+into+curd&aq=f

And here's a recipe for slow cooker Dulce de Leche in case you're interested:

Slow Cooker Dulce De Leche

1 vanilla bean, split lengthwise
2 cups goats milk
2 cups whole milk
1 2/3 cup granulated sugar
1/4 tsp baking soda
1/4 cup water

Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking soda in the insert of the slow cooker, and whisk them together. Cook for 9 hours on high, uncovered, then remove the vanilla bean and whisk the milk mixture gently.

Use a dull edged butter knife to carefully scrape down the crust of sugar that accumulates on the sides of the insert. Do not skim the foam off the top of the mixture.

Continue cooking for 1 more hour, stirring every 20 minutes, until it is a rich caramel color and has thickened to the consistency of melted ice cream.

In the meantime, warm the remaining 1 cup of milk in a small saucepan or microwave. Turn off the slow cooker, and stir in the warm milk. This will prevent the dulce de leche from hardening while refrigerated. Carefully remove the insert. Allow the mixture to cool for 10 minutes, then spoon and scrape it into a small metal bowl.

Cover and cool to room temperature. Mixture will thicken as it cools. Refrigerate it in a tightly covered container for up to 3 months.

Yield: Makes 4 cups

By

cstrouse

I know to sour milk, you add 1 tsp. vinegar to 1c. milk. Does that help?

By

Chloelizabeth

I believe lemon juice will do the trick. A good cook book will give directions; it doesn't take much.