What is a good substitute for citric acid and rennet tablet cheese making process?

While citric acid and rennet tablets are the most common coagulants for cheesemaking, there are some alternatives you can use depending on your desired outcome and the type of cheese you're making:

Alternatives to Citric Acid:

* Lemon Juice: This is a natural source of citric acid, but you'll need to use more than just lemon juice to achieve the same acidity as citric acid.

* Vinegar: White vinegar can also be used as an acidifier, but it can impart a slight vinegar flavor.

* Lactic Acid: This is a common ingredient in many commercial cheesemaking kits. It's a very potent acid, so use it sparingly.

Alternatives to Rennet:

* Calcium Chloride: This is a good option for making cheeses like ricotta or paneer. It encourages the milk to curdle without the need for enzymes.

* Plant-Based Rennet: Rennet is traditionally made from animal stomach lining, but you can find vegetarian alternatives derived from plants like thistle or fig.

* Homemade Rennet: While more time-consuming, you can create your own rennet using fresh calf stomachs or plant-based sources.

Factors to Consider:

* Type of Cheese: Some cheeses, like ricotta or paneer, don't require rennet at all. Others, like cheddar, are heavily reliant on rennet for their texture and flavor.

* Desired Texture: Different coagulants will result in different cheese textures. For example, calcium chloride produces a softer cheese.

* Flavor: Using different coagulants can impact the flavor of your cheese. Some alternatives may impart a slight bitterness or acidity.

Important Note: It's essential to experiment and research specific recipes for your desired cheese. Remember that substituting ingredients can significantly impact the final product.

If you're new to cheesemaking, it's recommended to start with traditional recipes using citric acid and rennet. Once you're comfortable with the process, you can explore other options and adjust your recipe accordingly.