For these reasons synthetic milk is becoming an increasingly more ... Similarly, chymosin is a key part of rennet, the collection of enzymes that is essential in the production of cheese and ...

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.

Fresh goat milk Buttermilk (this acts as the starter culture) Rennet* (an enzyme that makes the warm milk form curds) Salt (Sea salt, cheese salt or kosher salt without iodine) Learn how to make ...