In principle the same way as it always has. By splitting milk into curds and whey by adding rennet and starter culture. Nowadays it can be done my machine rather than by hand but the proccess is the same.
Cottage cheese is a simple cheese made from milk with an additive to curdle it - i.e., to make curds and whey. It contains milk, possibly buttermilk as well, and rennet. There are several sites on how to make your own cottage cheese out there. Rennet, btw, is non-vegetarian in many cases - if you are vegetarian, you should check the label - kosher and vegan options are out there, but are *not* the standard.
Rennet is actually dead baby cow enzymes scraped from its 4th stomach. - It is used in Cheese manufacturing as a 'hardener' (to make cheese more firm). pretty much all cheeses can contain "rennet". It is entirely up to the manufacturer of the cheese if they will use an animal rennet or a non animal rennet. Some companies choose to use use a non-animal rennet (ie: microbial or mushroom culture or synthetic), and some companies use the dead baby cow enzymes. Animal rennet is cheaper, (hence many non-ethical companies using it). so its impossible to give a list of cheeses that don't contain rennet, because its all 100% dependant on the company. and if they don't use rennet, then many companies use Gelatin instead, (which is dead cow or fish bones!!) you will find that MOST cheeses in America and Australia and Denmark all use the cheaper Animal Rennet option. Cheeses in the UK however are almost all non-animal rennet. (but you should always check the label before purchase). if the label says 'cheese culture, starter culture, enzymes etc... then it is not specific and you have no idea what kind of rennet has been used, (you can either call the company and ask them, or buy a different brand that bothers to label their products better).
cheddar. * Cheese is made from milk. water is extracted from the milk. Cheddar cheese has much more water extracted than soft cheeses like cream cheese. Salt is added, rennet is added, a starter culture is added. There are different recipes but this is a general idea.
rennet
Rennet is used in the production of cheese.
Yes, it states on its website that it used a rennet derived from yeast (not animal rennet)
The rennet of the calf had a bacterial infection and required antibiotics.
No. Rennet is an enzyme, butter is mainly milkfat.
You will need to read the ingredients to know if rennet of calf buffalo is used. Rennet is added to many different cheeses although some cheese is made without animal rennet.
If anything under 7 is acidic and rennet , in its first stage, us 5.8. Then the optimum pH for rennet is acidic
Most cheddar cheeses contain animal rennet.