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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Humans have spent millions of years evolving very precise taste and smell receptors so you can tell the difference between good and rotten meat, good and spoiled milk, poisonous and edible plants, and so on.
Food makers can be very clever, but at a fundamental level, the chemicals present in cooked soybeans are very different from the ones in fermented milk. It’s like saying “Why can’t a carpenter make a house out of wood that looks like it’s made out of brick?” Because plants and clay are different stuff, and we’re good at noticing what stuff something is made with.
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