Question

Give Reason-

Q- Why do we add lemon while making cottage cheese ???


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Answer 1

Answer:

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It is because lemon juice contains citric acid, which is also called Vitamin C. If you add an acid to milk, it will 'curdle', that is, separate into liquid (whey) and solids (curds). Northern Europeans separate these and call the loose curds 'cottage cheese'.

Answer 2

Answer Both lemons and vinegar are acidic. Lemon juice contains citric acid, which is also called Vitamin C. If you add an acid to milk, it will ‘curdle’, that is, separate into liquid (whey) and solids (curds). Northern Europeans separate these and call the loose curds ‘cottage cheese’. Italians break up the curds and press them lightly to make ‘ricotta’ cheese. Indians use lemon juice and also press the drained curds to make paneer. Curds are not added to milk to make curd. I suppose the whey might be acidic enough to start the process.