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Ultra-pasteurized milk may not curdle well — it’s been so intensely heated during processing that proteins are already denatured. Pasteurized milk (not ultra-pasteurized) is best.

5.2 Heat Slowly
Too rapid heating can scorch the milk, affecting flavor and texture.

5.3 White Vinegar vs. Other Types
White distilled vinegar has a neutral flavor. Apple cider vinegar adds a mild fruity tang. Avoid balsamic or flavored vinegars — they may impart undesired colors or flavors.

5.4 Don’t Over-Stir
Stirring gently helps curds form without breaking them into too-small pieces.

5.5 Temperature Matters
If the milk is too cold, it won’t separate well. If too hot, curds may become rubbery.

Aim for 175–185 °F (80–85 °C).

6. How Much Vinegar Should You Use?
Milk quality and acidity vary slightly, so vinegar quantity isn’t absolute. The general rule:

1 gallon milk → ½ cup vinegar

Adjust by 1–2 tbsp if separation is weak.

Too much vinegar yields dry, crumbly curds. Too little results in slimy curds or no separation.

7. How to Know When Curds Have Properly Formed