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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Cheese is made by coagulating fresh bovine lactation with rennet, a complex set of enzymes produced in the stomachs of ruminant mammals.
It is, by definition, a product made almost entirely using the bodily fluids of animals.
What makes cheese taste so good are the ***milk*** fats, proteins, and the various byproducts of coagulation, including ***milk*** sugars and salts naturally occurring in ***milk*** and as a result of processing the ***milk*** with rennet to coagulate it.
To replace literally all of those ***milk*** compounds with synthetics or vegan options and expecting the same results in texture and taste is nearly (but not totally) impossible.
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