Paleo Diet: Raw Paleo Diet and Lifestyle Forum

Other Raw-Animal-Food Diets (eg:- Primal Diet/Raw Version of Weston-Price Diet etc.) => Primal Diet => Topic started by: PaganGoy on October 24, 2018, 11:29:50 am

Title: Important clabbering milk question
Post by: PaganGoy on October 24, 2018, 11:29:50 am

Is the curdling of milk at room temp just a separating of the curds, or is the bacteria also eating the curds themselves more and more over time?
Thanks

Title: Re: Important clabbering milk question
Post by: Hiten on October 26, 2018, 06:38:22 am

The curds and the whey begin to separate as the bacteria consume the lactose, creating more probiotic bacteria and lactic acid. The acid causes the split and the proteins in the milk to curdle.

Title: Re: Important clabbering milk question
Post by: norawnofun on October 27, 2018, 02:47:11 am

And thats the best way to make your own cheese called "quark" or "topfen". No heating, no rennet, salt or citric acid needed. Just get something like a muslin cloth or coffee filter, put a strainer underneath and something to catch the whey, let it sit for some hours or manually wriggle the cloth to fasten things and bingo.