Biology on Khan Academy. We're making plant-based cheese and are experimenting with enzymes to make better and new varieties of cheese. We already have one Ricotta-style cheese (fresh cheeses you often make with acids, so that works well with soy protein, too).

Our hypothesis is that there must be enzymes that works similarly with plant proteins as chymosin (part of rennet used in cheese making) works with casein.

So, I need to catch up on my bio basics to be able to better understand what's going on :-)