tankasnowgod
Member
- Joined
- Jan 25, 2014
- Messages
- 8,131
Well there is a thing, cheese is a RP staple and traditionally made cheese is lactofermented too. Lactic acid content of fermented cheese is up to 2% lactic acid. It translates to 2 grams per 100 grams vs ±1 gram of lactic acid in yougurt per 100 grams.
Most cheese today (at least commercially) is made with rennet, not lactofermentation. This is one reason specifically that Peat has mentioned a preference for cheese.