I make a very simple sous vide queso fresco with 1 liter of milk, 1/2 tsp of salt, and tbsp (60ml) of white vinegar. I'd also like to try making mascarpone with the same method.
I don't notice any off-flavors using that much vinegar, but I wonder if using lactic acid instead would make any difference. My only other acid option is lemon juice.
If I wanted to try the lactic acid, any ideas how much I'd need per liter of milk?
I don't notice any off-flavors using that much vinegar, but I wonder if using lactic acid instead would make any difference. My only other acid option is lemon juice.
If I wanted to try the lactic acid, any ideas how much I'd need per liter of milk?