RE:Schrodinger'$ CatalystPaneer, ricotta too bland. Need that tart, rich lactic acid taste that only comes from fermentation. Need culture to do that. And also rennin. Rennin acts as a catalyst to speed up the process. Conditions have to be just right to end up with success. So you need the right culture and the right catalyst. We have the catalyst or we wouldn't be drilling. People are questioning the culture though. Nothing worse than bland, mushy cheese curds when you could have a rich gouda instead. From the right cottage cheese come lots of great stuff.