[Sca-cooks] When cheese is not cheese

[Jeff Gedney]

>Jadwiga Zajaczkowa commented:
>>>>
>Hm... well, if it produces curds and you strain it, it's definitely 
>cheese. 
><<<
>
>Doesn't that definition end up including butter and yogurt as well?

Nope

Technically, Butter is made form fresh cream, which is agitated to the point that the butterfat droplets in suspension whang together with sufficient force that they form large enough clumps that they can be strained off. That is not curdling, that is "clabbarding"

When Milk or cream is soured, usually be means of a souring agent such as the enzyme rennet, or some kind of acid, then the milk solids separate out into curds. that is the first step to cheese making. 

Yoghurt is made by introducing a bacterial culture which partly digests the milk, resulting in a gelling action, from which it is possible to strain out some liquid, but the separated liquid is closer to water than is whey ( what you have left over after straining off the curds)

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