this post was submitted on 07 Dec 2023
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Traditionally is done by heating, separating and the introduction of rennet, which is an enzyme from calf guts that converts milk into a solid form that a herbivore can digest. This relates to why cows milk kills human infants and kittens but they can survive on goats. Cheese basically dates from ancient times when everyone was lactose intolerant but some farmer noticed how calves digest milk.
I have made some simple cheeses before and learned about rennet so i can feed vegetarians. Then what is this page about? It seems every common type of cheese has a bacterial culture.
https://www.thecheesemaker.com/blog/cheese-cultures-explained-everything-you-need-to-know/
fucked if i know, none of that sounds right and it lists "rennet" as a type of soft cheese. EDIT: I looked into it. I know how to make cheese the traditional way. Commercial cheese making has gotten strange, and this article is fairly, but not completely accurate, as regarding modern methods, some only a few years old.