How Cheese Is Made

Cheese-making begins by separating the solid matter (curds) from the greenish-colored liquid (whey). There are three ways to accomplish this, depending on the desired result: The milk may be soured with an edible acidic substance such as lemon juice or vinegar (acid coagulation); it may be coagulated with rennet; or the two processes may be used in combination. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic-acid bacteria) will also naturally produce curds; sour-milk cheese is produced this way.