January 2025 archive

During the New Year period, I became interested and edited a video showing the addition of rennet to milk. https://youtu.be/8Qy3HzoQkX0 It is believed that the casein micelles in the milk are partially broken down by the rennet, resulting in the formation of a gel-like curd. During this process, fat globules and bacteria are also encapsulated, forming a network. I hope this video helps to convey some of that concept.