2006-09-30 18:53:46 · 4 answers · asked by koko 1 in Food & Drink ➔ Beer, Wine & Spirits
I have no idea what it is you are making, but in cheese making the acidic element is added to warmed milk to hasten the coagulation process and to insure the bacteria are not killed off by low termperatures. Normally the milk is heated to around 70-74 degrees farenheit, which is warm for milk but doesn't feel warm to people. As you are obviously coagulating or curdling milk by using vinegar, I would assume whatever you are making is similar and would be heated for similar reasons.
2006-09-30 19:20:41 · answer #1 · answered by The mom 7 · 0⤊ 0⤋
Sometimes liquids are heated to better mix the ingredients - heating a substance makes the molecules father apart. That's why you can't get a good mix of cocoa mix with cold milk.
2006-10-01 02:24:16 · answer #2 · answered by Fun and Games 4 · 0⤊ 0⤋
Because the recipe calls for that. DO it your own way if you want to mess it up.
2006-10-01 02:19:30 · answer #3 · answered by Wise ol' owl 6 · 0⤊ 0⤋
What is that?
2006-10-01 01:56:56 · answer #4 · answered by heidischu2002 2 · 0⤊ 0⤋