First thing's first: How do you make cheese? Most cheese is made of basically the same thing: Milk, microbial cultures, and rennet. Rennet is an enzyme that helps the milk proteins coagulate ...

Ruslan: First, we take regular milk, goat's or cow's milk, and we heat it 30 to 35 degrees Celsius. We add a rennet. It has to be homemade rennet with no chemicals. Narrator: Rennet is the ...

and then add mixture to remaining milk. Stir in 1 tablespoon of rennet and water mixture, if you’re using double-strength rennet, or 2 tablespoons mixture if you’re using single-strength rennet.

Strain the curd and then heat in hot water or microwave until the texture becomes stretchy and then knead it until soft. Now ...

Manufacturing 42 varieties of premium cheese in the heart of America’s Dairyland not only takes a ton of high-quality raw ...

Researchers at the University of Copenhagen developed a hybrid paneer combining dairy and pea proteins to reduce cheese’s ...

Founded in 2001 by Portia McKnight and Flo Hawley, the Chapel Hill Creamery prioritizes high-quality cheesemaking, curing, ...