Cheese Making: The Science of Curdling

Cheese making is a fascinating process that involves the science of curdling milk to form cheese. The first step in cheese making is adding rennet or an acid to milk, which causes the proteins in the milk to coagulate and form curds. These curds are then cut, stirred, and heated to expel whey and create the desired texture of the cheese. Finally, the curds are pressed into molds and aged to develop flavor.