I think one theory is that it was central Asian horse-riding societies who started carrying milk on horseback, in saddlebags made out of animal bladders. The motion of the riding and the rennet left in the bladders churned the milk and turned it into cheese.
I remember also reading on a science magazine’s site this possibility that the first cheese made by humans was more of yeast-based preparation, without animal milk, but i can’t find the article mentioning that anymore.
It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.
I think one theory is that it was central Asian horse-riding societies who started carrying milk on horseback, in saddlebags made out of animal bladders. The motion of the riding and the rennet left in the bladders churned the milk and turned it into cheese.
I remember also reading on a science magazine’s site this possibility that the first cheese made by humans was more of yeast-based preparation, without animal milk, but i can’t find the article mentioning that anymore.
Isn’t it butter if it’s churned?
It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.