Many shoppers don’t stop to think about how the food they buy in the grocery store is produced. If it looks tasty and is the ...

But coagulation doesn't happen on its own; it needs help from enzymes called rennet, explains Strange. Since the early days of cheesemaking, rennet has been sourced from animals. In fact ...

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 ...