How to Distinguish Between Acid & Rennet Curds
Lactic acid coagulation or enzyme-driven clotting of milk result in the separation of whey and curd. Each method produces a different type of curd. Adding acid creates acid curds, and adding rennin creates rennet curds. There are visual and textural differences in acid and rennet curds. There is a third type of curd that is achieved by introducing a very small amount of rennet to the milk during the separation. The rennet must be at a low temperature in order to achieve this hybrid curd. Does this Spark an idea?
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Instructions
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Texture Test
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1
Roll the curd between your fingers to determine if the curd is crumbly or firm and dense.
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Crumbling will occur if it is an acid curd.
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Crumbling will not occur if it is a rennet curd, as rennet curds are denser and more firm.
Visual Test
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4
Break the curd with your fingers or slice it with a knife to determine if the curd is porous or firm and dense.
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Appearing porous is the sign of an acid curd.
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Appearing dense and firm is the sign of a rennin curd.
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Tips & Warnings
Casein is a protein. The porosity and crumbly texture of the acid curds can be attributed to precipitated casein micelles. When acid is introduced to milk, negatively charged casein micelles react to the positive hydrogen ions. The firm, dense, elastic texture of rennin curds can be attributed to the reaction between the micelles and the rennin, where a gel is formed.
If the curd is just slightly crumbly, but slightly firm and elastic, then it is likely a hybrid curd.
References
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