Is cheese making different from milk souring?

Milk souring is a process in which the lactose in milk is converted into lactic acid by bacteria. This process gives milk a tangy flavor and makes it thicker. Sour milk is often used in cooking, baking, and making yogurt.

Cheese making is a more complex process that involves coagulating the proteins in milk to form curds. The curds are then cut and heated to expel whey, the liquid part of milk. The curds are then pressed into molds and aged to develop flavor.

Cheese making requires more specialized equipment and ingredients than milk souring, and it is a more time-consuming process. However, cheese making can produce a wider variety of products with different flavors and textures.