This is an old thread but the only one I've found with information pertaining to my question, so here goes!
I was going about making a standard acid-coagulated fresh cheese with some just-soured raw milk (I had read about a Swedish method of using some sour milk to acidulate fresh milk). Heated to 130F and then added some white vinegar (!) as it wasn't separating (the milk wasn't that sour to begin with). I also added some strained yogurt whey from the fridge just to use less vinegar. I weirdly ended up with mozzarella, or something very like it (I'd never made before). The leftover whey was still quite milky, so I added more and made another few balls of mozzarella. I then made ricotta from the (still quite milky) whey.
Can anyone explain what happened?? The elements were sour raw milk, vinegar, and yogurt whey at 130F.
P.S. I love the idea of rhubarb juice for souring! I've been using it as a lemon sub for a while now and it's been great
