Yes, lemon juice, or any other citrus juice, can replace rennet in cheese making. It’s a great alternative for people who don’t want to use rennet due to dietary or personal reasons. Here are some tips on how to use lemon juice as a substitute for rennet:
Choose a high-acid citrus fruit such as lemon, lime, or grapefruit.
Use about 1/4 cup of fresh lemon juice per gallon of milk.
Heat the milk to about 85 degrees Fahrenheit, and then add the lemon juice.
Stir the milk gently and steadily for about 10 minutes.
Let the milk settle for about an hour. You should see the curd separate from the whey and float to the top.
Use a slotted spoon to scoop out the curd and transfer it to a cheesecloth-lined colander.
Tie the cheesecloth into a knot and hang it up to drain for several hours or overnight.
Once most of the whey has drained out, you can add salt or other flavorings to the curd.
Overall, using lemon juice as a substitute for rennet requires a bit more patience and attention than traditional cheese-making methods. However, with careful attention, you can still make delicious cheese without the use of rennet.