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 know this may seem cruel but people who own property to rent it out are making a business of it. If you walk into a store and say I can’t pay they aren’t going to let you walk out with the merchandise its the same thing with rent. That being said having here arrested is a bridge to far in my opinion.