Can you broadly go over the process of making cheese? Start with just after the cow is milked. After a broad overview can you explain the specific process of making at least 2 cheeses, at least one should be cheddar? 
system
kya aap mote taur par paneer banane kii prakriya par ja sakate hai?gaay ke doodh ke baad hi shuru karen.ek vyapak avlokan ke baad aap kam se kam 2 chiz banane kii vishisht prakriya ko samajha sakate hai, kam se kam ek ko cheder hona chahie?
user
gaay ko doodh dene ke baad, doodh ko doodh se alag karne se pehle kriim ko doodh se alag kiya janaa chahie.ek baar doodh praapt hone ke baad, paneer banane kii prakriya shuru ho sakati he.sabase pehle, doodh liya jaataa he, or paneer ke prakaar ke aadhaar par, bacteria kii ek starter samskruti ko paneer main lactose sharkara ko lactic acid main badalane ke liye joda jaataa he.bacteria ke doodh ke saath mishrit hone ke baad, renet naamak ek karling agent ko joda jaataa he taaki casiin ko ghumaavdaar or mattha ke rup main janaa jane vaala pani ke taral se alag ho sake.phir dahi ko alag kar diya jaataa he or namak ko apane antim rup main sansaadhit hone se pehle adhik mattha naalee main madad karne ke liye joda jaataa he, jo ki ek saanche or umr badhane main dabaaya ja saktaa he or gundhane se lekar ho saktaa he.udhaaharan ke liye, cheder ko isamen 39% se adhik nami nahin rakhane or vaanchit rup se tej or kathorta ke str ke aadhaar par ise umr badhane se banaaya jaataa he.mozerela paneer banane ke liye, dahi banane ke baad, ve garm or gundhate hai jab tak ki yah unke hastakshar lochadar banaavat nahin banaata he.
assistant
<|system|>
</s>
<|user|>
kya aap mote taur par paneer banane kii prakriya par ja sakate hai?gaay ke doodh ke baad hi shuru karen.ek vyapak avlokan ke baad aap kam se kam 2 chiz banane kii vishisht prakriya ko samajha sakate hai, kam se kam ek ko cheder hona chahie?</s>
<|assistant|>
gaay ko doodh dene ke baad, doodh ko doodh se alag karne se pehle kriim ko doodh se alag kiya janaa chahie.ek baar doodh praapt hone ke baad, paneer banane kii prakriya shuru ho sakati he.sabase pehle, doodh liya jaataa he, or paneer ke prakaar ke aadhaar par, bacteria kii ek starter samskruti ko paneer main lactose sharkara ko lactic acid main badalane ke liye joda jaataa he.bacteria ke doodh ke saath mishrit hone ke baad, renet naamak ek karling agent ko joda jaataa he taaki casiin ko ghumaavdaar or mattha ke rup main janaa jane vaala pani ke taral se alag ho sake.phir dahi ko alag kar diya jaataa he or namak ko apane antim rup main sansaadhit hone se pehle adhik mattha naalee main madad karne ke liye joda jaataa he, jo ki ek saanche or umr badhane main dabaaya ja saktaa he or gundhane se lekar ho saktaa he.udhaaharan ke liye, cheder ko isamen 39% se adhik nami nahin rakhane or vaanchit rup se tej or kathorta ke str ke aadhaar par ise umr badhane se banaaya jaataa he.mozerela paneer banane ke liye, dahi banane ke baad, ve garm or gundhate hai jab tak ki yah unke hastakshar lochadar banaavat nahin banaata he.</s>
