Dairy
Acid Set
Acid-set cheeses coagulate primarily with lactic acid or added food acid rather than rennet—paneer, queso fresco, and many fresh farmer cheeses hold shape when heated without melting stretch. Fry, cube into curries, or crumble into salads. Do not expect mozzarella pull. Rinse if overly acidic or salty.
Track this ingredient
Unit
Characteristics
Preparations
CrumbledCubedFried
Traits
Acid CoagulatedFirm FreshFreshHeat StableMildWhite
History
Acid coagulation of milk predates widespread rennet use in many cultures.
Industrial acid-set fresh cheeses supplied urban cooking dairy.
Paneer and queso fresco remained everyday acid-set staples.