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The Milk That Never Touched a Cow
A bottle of milk in Jerusalem that never touched a cow. That's the reality of precision-fermented dairy — and it's creating a genuine category crisis for food science, regulation, and Jewish law. In this episode, we open the bottle on Remilk's parve-certified dairy: how a genetically engineered yeast called Komagataella phaffii produces cow-identical whey protein in stainless steel fermenters, and why that tiny bioreactor is forcing a centuries-old legal tradition to confront a fundamentally new question. Three Orthodox rabbinic positions have emerged: one says the product is dairy because…
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