The whole point is that milk-clotting enzymes aren't involved in the process. The necessary acid can be produced as this mixture ripens, with the help of various lactic bacteria. You can make it using extra ingredients, in the form of vinegar, citric acid or ordinary lemon. The simplicity of the components doesn't mean it can be made quickly – the labor-intensive process doesn't always justify the money invested.
Every home cook has her own recipes for homemade cheese that the whole family has long since taken a liking to. Their shelf life is several times shorter, and the possibilities are often limited. Despite this, such tasty dishes have already carved out their niche. India has its own special kind of the product, called paneer. Spices are added to it, and it can be eaten with a special sauce, herbs and seasonings. Brined cheeses are made on the basis of brine; the most famous are suluguni, feta, and mozzarella.
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