Coagulation of milk with acid is a course of that has been used for hundreds of years to make cheese. When acid is added to exploit, it causes the proteins within the milk to coagulate, or clump collectively. This types a semi-solid mass that may be lower into curds and whey. The curds are then pressed into cheese.
There are a lot of completely different acids that can be utilized to coagulate milk, together with vinegar, lemon juice, and rennet. The kind of acid used will have an effect on the flavour and texture of the cheese. For instance, vinegar will produce a pointy, tangy cheese, whereas lemon juice will produce a milder cheese.
