[Cheese] Advanced book recommendations?

[Jack Schmidling]

JOHN MURREN wrote:

>  Again, my guess is
> that rennet is a slow acting acid builder, while the others are acid
> "jolts" to the milk.  ???

Rennet does not build acid.  In fact, the pH drops slightly during 
curdling.  It's objective is to produce a curd without waiting till the 
acid level rises high enough to curdle it, by which time it is a very 
high acid cheese.

Citric acid takes the place of the culture and the need to do a 
controlled ripening of the cheese to produce the acid.  It essentially 
produces instant cheese.

It apparently is easier and more fool proof than making Mozz the hard 
way and seems to be the only way contemporary cheese gurus describe it.
I have never made instant Mozz because I am sort of a cheese snob but I 
have never made a really good Mozz the hard way so I do not include it 
on my resume.

js

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