Realized too late I didn’t have cheese for my spaghetti, so I made mozzarella for the first time, using 2% milk and apple cider vinegar. It was nasty!
Too much vinegar.
by cohonka
23 Comments
cbcking
Was it at least consumable?
epidemicsaints
It works but you have to flood it with more water before you strain the curds so the vinegar is diluted. ACV also kind of has a rancid taste next to milk especially.
You did a good job with technique tho it looks great.
rowrowfightthepandas
When making cheese/tofu this way, you’ll be tempted to use more vinegar because you don’t think it’s working. Patience is key. It’ll curdle.
Salvisurfer
This is farmers cheese not mozzarella. For mozza you need to use rennet.
Karma7622
I made ricotta last night using 2% milk and a little lemon juice…. It was really good!
PhoenixRising20
Paneer. You made paneer.
GhettoSauce
I’m kind of shocked that you *required* cheese that bad for spaghetti
jhakerr
I mean that’s hard. Not shitty. Just a failed attempt but you are ambitious so cheers.
Ok-Conflict3800
It looks nasty- like someone vomitted so you could have both the sauce and cheese for your 5-spaghetti string dish 🫣
Longjumping_Fix2971
How far is your nearest grocery store if your solution to not having cheese isn’t buying cheese but MAKING it 😂
BanEvador137
It tasted nasty and you still threw it into the spaghetti?
MyNameIsSkittles
I’ve never made spaghetti with cheese
Responsible-Ad-7986
Use lemon next time
Alivethroughempathy
Just eat it without cheese
jerrythecactus
2% plus vinegar isnt mozzarella.
KidGamerKJG
Even though it is bad, the cheese looks phenomenal I can’t lie.
Different-Cover4819
If it’s any consolation, it doesn’t look bad
TheGreatDuddini
Waitwaitwait, forget what exactly other says you made, say HOW did you vinegar milk into cheese, I take it that didn’t take longer than a trip to the store so I’m intrigued
Prudent_Worth5048
Aren’t you supposed to use regular white vinegar? Not apple cider vinegar?
HairyStyrofoam
That’s because you didn’t make mozzarella…
A_screaming_alpaca
what was the process for this that “oh shit i made pasta, I need to make mozz quick” was the decision made? I feel like making cheese at home would take longer
IAlwaysOutsmartU
It looks like boiled chicken. Vile.
makemeking706
If you have interest in trying again /r/cheesemaking is a thing.
23 Comments
Was it at least consumable?
It works but you have to flood it with more water before you strain the curds so the vinegar is diluted. ACV also kind of has a rancid taste next to milk especially.
You did a good job with technique tho it looks great.
When making cheese/tofu this way, you’ll be tempted to use more vinegar because you don’t think it’s working. Patience is key. It’ll curdle.
This is farmers cheese not mozzarella. For mozza you need to use rennet.
I made ricotta last night using 2% milk and a little lemon juice…. It was really good!
Paneer. You made paneer.
I’m kind of shocked that you *required* cheese that bad for spaghetti
I mean that’s hard. Not shitty. Just a failed attempt but you are ambitious so cheers.
It looks nasty- like someone vomitted so you could have both the sauce and cheese for your 5-spaghetti string dish 🫣
How far is your nearest grocery store if your solution to not having cheese isn’t buying cheese but MAKING it 😂
It tasted nasty and you still threw it into the spaghetti?
I’ve never made spaghetti with cheese
Use lemon next time
Just eat it without cheese
2% plus vinegar isnt mozzarella.
Even though it is bad, the cheese looks phenomenal I can’t lie.
If it’s any consolation, it doesn’t look bad
Waitwaitwait, forget what exactly other says you made, say HOW did you vinegar milk into cheese, I take it that didn’t take longer than a trip to the store so I’m intrigued
Aren’t you supposed to use regular white vinegar? Not apple cider vinegar?
That’s because you didn’t make mozzarella…
what was the process for this that “oh shit i made pasta, I need to make mozz quick” was the decision made? I feel like making cheese at home would take longer
It looks like boiled chicken. Vile.
If you have interest in trying again /r/cheesemaking is a thing.