Compare distilled white vinegar vs white wine vinegar to determine the best one for homemade soft, non aged, cheeses like cottage cheese, chevre, paneer, and farmers cheese.
Making homemade soft cheeses is a simple process that involves adding and acid, such as vinegar or lemon juice, to heated milk.
Not all homemade soft cheeses can be made using vinegar alone. Some need a little extra curdling power provided in the form of the enzyme, rennet.
This article will focus on cheese that require only the addition of vinegar.
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When determining the best vinegar to make a homemade soft cheese you must first decide on the the flavor notes you are going for. Though the differences may be subtle, the type of vinegar you use will result in it’s own unique flavor.
What is Vinegar
Vinegar is a fermented liquid derived from plants such as fruits, whole grains, potatoes, or rice. The fermented liquid turns into alcohol which is exposed to both oxygen and acetic acid which produces vinegar over time. Cheeses require a more subtle flavor so stay away from strongly flavored or colored vinegar such as red wine vinegar or apple cider vinegar.
Types of white vinegar
The four most common types of white vinegar on the market are:
- white “cleaning” vinegar
- distilled white vinegar
- white wine vinegar
- white balsamic vinegar
Two most common types of vinegar used in cheesemaking
The two most common types of vinegar used to make homemade soft cheese curds is distilled white vinegar and white wine vinegar. To help you decide which one to use, you must first understand the differences between the two as not all vinegar is created equal.
The term “white vinegar” is sometimes used interchangeably with both a white “cleaning” vinegar and distilled white “food grade” vinegar though the two are very different.
White vinegar, also called spirit vinegar or cleaning vinegar, has up to 20% acidity. As the name implies, higher acidity vinegar is better suited for cleaning products and is not to be ingested.
Distilled white vinegar on the other hand has an acidity of about 5% and is a good choice of vinegar for cheese making.
White wine vinegar has a higher acidity at 6-7% and more mild flavor profile with less sourness which also make it a good choice for cheesemaking when you want a more delicate flavor.
At the end of the day, both distilled white vinegar and white wine vinegar are good choices and will create a wonderful homemade soft cheese.
Do you have a favorite? Let me know!
Frequently Asked Questions
Distilled white vinegar and white wine vinegar are the two most common types of vinegar used to make homemade soft cheeses like cottage cheese or Farmer’s cheese. They both make an excellent cheese though each will produce subtle differences in flavor and texture to the homemade cheese. Ultimately it’s personal preference on which one to use.
White vinegar can refer many different types of vinegar. White “cleaning” vinegar, or spirit vinegar, is strictly used for household cleaning purposes and can not be ingested due to it’s powerful acidity. Other white vinegar such as white wine vinegar, white distilled vinegar, and white balsamic vinegar are all food grade vinegar with a lower acidity that is safe for human consumption.
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