Filed under
cheese making
2 stories · all stories
No Rennet, No Problem: How to Make Fresh Cheese in 30 Minutes
You don't need rennet, cultures, or aging to make cheese. With milk, heat, and a splash of acid you can curdle fresh cheese in half an hour — here's the science of why it
The Art of Cheese: How Milk Becomes One of the World's Greatest Foods
Over 1,800 varieties of cheese exist — all made from milk. Explore the extraordinary transformation from liquid milk to solid, complex, aged cheese — and the science and