As Joel Salatin likes to say, “Folks, this ain’t normal.”
In California, a group of biohackers at the Counter Culture Labs in Oakland and BioCurious in Sunnyvale are developing “Real Vegan Cheese,” which will use genetically-altered yeast to create the first vegan cheese protein.
By taking synthesized yeast milk protein DNA and putting it into baker’s yeast cells, the yeast will begin to produce milk protein, according to the team. When the protein is mixed with water, vegan sugar and oil, it becomes a suitable milk substitute that can be turned into a semi-hard, vegan and lactose-free cheese. Since the product is made with a milk protein, it will have a similar taste and texture to traditional cheese, but with the same ethical peace-of-mind of vegan cheeses, according to Counter Culture Labs member Ahnon Milham.
See HERE for more on this “peace-of-mind” frankenfood.