Is there any reason for rennet not setting UHT milk?!
I am cheesemaking, but when I use UHT the curds are tiny and impossibe to separate from the whey!?Www@FoodAQ@Com
Answers:
I believe the high temperatures used to create UHT milk has denatured the proteins!.!.!. which results in tiny curds (clumps of proteins)!.Www@FoodAQ@Com
It's because the UHT milk ceased to BE milk when it was being treated!Www@FoodAQ@Com