My girlfriend's mother taught me how to make this delicious Indian cheese.

 

Heat milk almost to boiling, add white vinegar, strain in a cheese cloth. Press for couple of hours, chill in water, press the water out cube and fry it (simplified recipe)

 

Two questions: what's the reaction here and would this work with soy or rice milk?

 

Thanks

I know from when my grandmother would make ricotta cheese that vinegar was added to make the milk curdle

yeah, but what's the reaction to make milk curdle.

 

I'll probably just google it.

You've probably already found the answer on google, but I did come across this page when browsing the internet

 

http://www.itisacqui.it/sitob/formagette/curdling.htm

would this work with soy or rice milk?

 

not sure about Rice milk, but Soy works for sure (Tofu), the catalyst for that is Magnesium chloride IIRC.