The Ripening of Vegan Cheese: For the Love and Miracle of the Plant-Based Economy, Part 2 of 2

See, once you can make molecularly accurate analogs for milk, you can also make cow-free versions of cheese, sour cream, yogurt and ice-cream that taste exactly like the real thing, except they won’t have traces of antibiotics, growth hormones or other things that find their way into cow-milk. And this someday future I’m talking about? It’s kind [of] actually already here.