/ck/ - Food & Cooking

>>11997526
this just doesn't make sense. There's no casein in "nut milk" for the rennet enzyme(whatever its source) to work on.
This seems like an extension of the misnomer that of plant "milk". I have no issue with 'plant milk' but it's not really milk, it's just a fatty liquid extracted from plants that resembles milk in appearance.

I could only imagine what this vegan cheese really is: plant oils coagulated by an acid, pressed free of most of their liquid, and given a cheese-like bacterial culture for flavors. Or possibly partially hydrogenated plant oil, what ultimately represents uncarefully made margarine, that is fermented(by culture or naturally) kind of like sour cream.
To call this "cheese" is just following the trend of calling the whitish oily liquid extracted from plants "milk".

I wish we could just apply a new word for "plant milk". The word is making people treat them as if they were interchangeable; to the first dude extracting white liquid from almonds or coconuts 1000 years ago, that would be an easy false conclusion, but in modern day it just doesn't make sense.