It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.






I feel the same way. I use fedora on my laptops and desktops and debian on my servers. Generally my servers do not have or need a gui so debian makes it easy to install without. I tried fedora server once and i just was not happy with it.