A little lactic starter

When the milk reaches 26°C, the cheese-maker adds some lactic starter, made of living micro-organisms. Through natural biochemical reactions, the micro-organisms increase the acidity of the milk that confers new properties to the liquid. Then, it miraculously becomes yogurt, cheese, cream or butter. Then, the cheese-maker checks the acidity level and makes sure that the right temperature is reached before the next step. Which is, without any doubt the most spectacular one!

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