alt Hacker NewsWhere does all the milk go?
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You can do some of this at home too. I buy raw milk (it's common here in Switzerland) and make paneer or ricotta. Then I boil down the whey and make a fudge-like Norwegian cheese.
Another pathway is to start with 35% fat cream or crème fraiche and make butter. Then you use the buttermilk to make cheese. Then you use the whey to make Norwegian cheese OR if you started with crème fraiche you take the sour whey and make sorbet by mixing it with some fruit juice and shaking the container every hour or so as it freezes in the freezer.
It's not nearly as time-consuming as it sounds and the rewards are better than anything you'd buy. The butter is better (less water within), the paneer and ricotta are so much better than factory-made, and the sorbet is... well probably about equal to sour cream sorbet you'd buy (assuming you buy movenpick :).
The article itself is informative... But the diagrams, the low contrast on the web page, the font sizes, even some of the writing sounds...umm... AI-driven
I'm not complaining about the use of (AI) tools per se, which is fine I guess.
Something feels off. Somewhere between a little-off to a bit-more-off. Sorry. I'm trying to find the right words... Perhaps a bit too polished? (Can there be such a thing?)
This should have included the insemination and slaughter as well. That cow didn't come from nowhere.
The Tech Tree of Milk Is Insane (Feb 2026)
I appreciate the raw milk warning in there. Raw milk kills people ever year. It gets lost in the flood of dairy marketing.
A sidenote about unhomogenized milk, it's delicious. I don't know if it actually tastes any different, but something about shaking it up before using it just makes it feel different.
It doesn't even start with the cow!
The cow is the index case of microbiome über alles, that is the cow cannot digest grass at all but rather it is colonized with bacteria that eat the grass and then the cow eats the bacteria and the volatile fatty acids made by the bacteria.