Like yoghurt making, cheese making depends on the reactions of bacteria with milk. These change the texture and taste, and also preserve the milk. Cheese making is very successful at preserving milk, and some cheeses can survive years without decaying.
Just as in yoghurt making, you add a starter culture of bacteria to warm milk. The difference is in the type of bacteria added. The bacteria added in cheese making also converts lactose into lactic acid, but they much more of it. As a result the solid part (curds) are much more solid than the yoghurt ones
Enzymes are also added to increase the seperation of the milk. When its completely curdled you can seperate the curds from the liquid whey. Then you can use the curds for cheese making.
Next you cut and mix the curds with salt along with other bacteria or moulds before you press them and leave them to dry out. The bacteria and moulds which you add are very important, they affect the development of the final flavour and texture of the cheese as it ripens. The ripening can take months or years depending on the cheese.
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