Why does cheese made from soy milk not taste like cheese made from cow’s milk?
What is in milk that makes cheese taste good and give it that cheesy flavor and is it possible to recreate it without milk?
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As a starting point, soy beans and cow’s nipples taste very different. The milk that comes out of each needs a very different process to arrive at similar flavours. We don’t yet have the science to turn a bean into a nipple.
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