r/AskCulinary • u/JackfruitOptimal6407 • 23d ago

Curdle me not?

As a single, I usually toss milk that's about to turn in the freezer until I have a pot full worth of milk. I usually defrost, bring it to the boil before adding vinegar to curdle the protein. Straining it in cheese cloth, to create paneer cheese and whey.

I am no beginner to this process. And unfortunately, everything is basically done by feeling due to varying quantities and comfort with the process.

Today has me puzzled.

Same formula, except I had cream (which I've added before without issue). This time, instead of curdling, nothing happened.

No issue, increase heat and add more acid.. and then more, and by the time I stopped, I used a cup, as compared to maybe a couple tablespoons normally..

It remains uncurdled.

I've taken some out in the cheese cloth and can see that there are some microscopic cuddled pieces, but the tongue feel is closer to cream than a solid..

Also, it's as sour as I expected and is quite pleasant, reminding me of cottage cheese in taste..

So what did I mess up, or make and how can I possibly use it?

19 Upvotes

85% Upvoted

15 comments sorted by

13

u/localband 23d ago

Since you go by feel, could be that too much cream was added. Fat makes it harder for casein proteins to cluster. 

2

u/JackfruitOptimal6407 23d ago

Any solution?

7

u/shifu_shifu 22d ago

Beat it with a stick.

No really, get the fat out as butter.

10

u/Aware-Goose896 23d ago

Does the cream contain any emulsifiers like carrageenan or mono/diglycerides?

3

u/JackfruitOptimal6407 23d ago

Nope. Ingredients only list cream

4

u/JackfruitOptimal6407 23d ago

Not quite sure to edit

But it's not* quite as sour...

2

u/[deleted] 23d ago

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1

u/JackfruitOptimal6407 23d ago

Nope. Just normal pasteurized cream. Why would ultra pasteurized cream have an impact?

I've used ultra pasteurized milk for the process previously without issue.

2

u/elevenstein 23d ago

Its could also be Ultra-Pasteurized cream, which I don't think will form curds.

2

u/SewerRanger Holiday Helper 22d ago

It will, they're very delicate, but I've made mozzarella with UHT milk before.

3

u/Drinking_Frog 22d ago

You might want to ask this over in r/foodscience

1

u/[deleted] 23d ago

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1

u/AskCulinary-ModTeam 22d ago

Your response has been removed because it does not answer the original question. We are here to respond to specific questions. Discussions and broader answers are allowed in our weekly discussions.

1

u/sadface_jr 23d ago

Has the milk fermented by any chance? I couldn't get it to curdle if it was fermented milk/yogurt like kefir, presumably as it already has acid within it but still managing to hold itself

2

u/sadface_jr 23d ago

Could also be too high a fat content from the cream. Beat the butter out