tara said:I've been making homemade fresh cheese for months with vinegar. I don't love it by itself, but I really like it turned into cheesecake by adding egg, sugar, lemon juice and salt, and baking it.
Then last month I got some animal gut rennet, and made my cheese with that. It was DELICIOUS. In fact, much more like the taset of the original milk, but better and more concentrated. It had longer wait time in making it than the vinegar version, but not much more complicated.
I've tried various ways to add skim milk powder to things, but my system doesn't seem to be happy with it, unfortunately. If yours likes it, aquaman's pancakes are a great idea, and you can add milk powder to quite a few other things too.
Or condensed milk. Did you see the brigadeiro recipe?
I also make cheese with vinegar and like it best used in cheesecake. I've been considering getting an animal rennet, too with the idea that it would taste much better. I've seen someone mention the junkett rennet but I haven't looked into it. Was it you who mentioned it?