by 3 hours ago
ANSWERS: 3
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Starting off with Milk (any animals milk can do but cows milk is the norm) A biotic culture is added to the mil to start it to curdle and also Rennet to help coagulate the milk. A curd froms which is cut up heated and this forms smaller pieces as lactic acid is produced (still from the curdling process) Over time these curd grains will seperate out from the liquid which they are contained in and will sink to the bottom , the liquid on top is called Whey and is poured off (remember the nursery rhyme little miss tuffet?) The solid mass left at the bottom is compacted and other additives such as salt may be added. The resulting blocks would be left to mature for whatever required time to allow the flavour to develop p.s. try this web link http://www.ebs.hw.ac.uk/SDA/cheese2.html
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i think u just shake it for like 20 min and it curdles tocheese
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CHECK WITH A DAIRY
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