On Jul 24, 10:09 pm, Reg > wrote:
> Bobo Bonobo® wrote:
> > On Jul 24, 11:18 am, merryb > wrote:
>
> >>I tried for the first time back in January, and after a few tries, it
> >>worked. Someone in this group, nogoer, was extremely helpful and
> >>directed me to a website called Leener's, which has the directions I
> >>used. If you want to read our thread, it was from Jan.12 of this year,
> >>named Making Cheese. Good Luck!
>
> > REAL cheese is cultured by bacteria, NOT curdled by adding citric
> > acid.
>
> You're confusing a few issues here, poster formerly referred
> to as "Food Snob".
>
> Culturing is done on some aged cheeses to effect texture and flavor.
> Many cheeses, even aged ones, are not cultured and it's by no means
> a necessary part of the process.
>
> What you call "curdling" is properly called coagulation, and it
> is a necessary part of cheesemaking. It's how the solids are
> separated from the liquid portion of the milk.
>
> Many cheeses are coagulated with enzyme (usually rennet), but
> certainly not all. Some perfectly wonderful cheeses are coagulated
> by the acid method.
>
> In any case, whether it's an enzyme coagulated cheese or acid coagulated
> it can still be cultured as well. One does not exclude the other. They
> have nothing to do with each other, actually.

Then what would differentiate one cheese from another? Assuming
they're from the same animal, that is.
>
> --
> Reg

--Bryan