How to make cheese and avoid basar bchalav

Question:

Hi, I am learning basar bchalav right now (siman 87 sif 11) and I am a little confused. the Rambam says (maachalos asuros perek 9 halacha 16) says its even assur to make cheese using the stomach of a kosher shechted cow, and just bdieved if you did then if it isn't nosen taam it is muttar. So my question is, if even using the stomach of a kosher cow is bdieved, so what is the lechatchilah way to make cheese?
thank you

Answer:

Hello,

There are a number of ways to make the milk.

1. If they take the milk out of the stomach, they can place it inside milk and make cheese out of it. It is however preferred, that the milk be removed before[1] it cools, however if it wasn’t done, if it is still within 24 from when the cow was slaughtered, it can still[2] be used l’chatchila.
2. Additionally, if the milk inside the stomach has congealed[3], it can be used even if it wasn’t taken from the cow after 24 hours.
3. Additionally, if the amount of milk being made into cheese is 60 times the piece of stomach or milk, it is permitted[4].
4. Nowadays kosher cheese can be made from chemicals or acids, that take the place of rennet.

Best wishes

Sources:

[1] רמ"א יו"ד ס' פ"ז סע' י', לחשוש לשיטות שמיצי הקיבה נחשבים לדבר חריף והחלב נכבש מהר.

[2] ע' בדי השלחן ס' פ"ז ס"ק קט"ו, וכן משמע מהגר"א, שאם לא הוציאו אותו תוך זמן שיכול להצטנן עדיין מותר להעמידו בחלב עד מעת לעת שמעיקר הדין אינו נחשב לדבר חריף ויש 24 שעות עד שנחשב לכבוש.

[3] ע' בדי השלחן ס' פ"ז ס"ק קי"ד בשם חגורת שמואל על הלבוש כיון שהוא קרוש אין בו משום כבוש כמבושל.

[4]  רמ"א שם סע' י'.