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A comment on The lactose-tolerance mutation. Parent comment

Re:The lactose-tolerance mutation by jpatokal on Monday October 29, 2012 @02:20AM (#4711304)
Not quite -- fresh cheeses can be made in a matter of hours, and quite dependably. Obviously they don't last as long as the harder kinds, but they're still more stable than milk. Here's one process:

http://www.wikihow.com/Make-Paneer-(Indian-Cheese)

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Re:The lactose-tolerance mutation by etfb on Monday October 29, 2012 @07:31AM (#4711808)
Yeah, but unless you use them like paneer (ie in curries) they taste bland and icky. But I'm a blue cheese or vintage hard cheese man myself.
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