Good afternoon: The recipe calls for the lemon juice, I think the flavor of the “whey” is completely changed, it is much tastier (although it is certainly tasteless, since what we do is separate the fat from the milk, for This means its flavor, but not the vitamins in the milk, leaving a semi-transparent liquid).
I think the ideal would be to use the natural coagulant (called rennet), this is extracted from the 4th stomach of ruminants, it is tasteless and effective.
That said, it is also a great fertilizer for plants, flowers, etc, etc.
I hope you are not bothered by the comment.
Kind regards from
FORGOT ME, it can freeze without losing qualities.