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Zepeda tops it with mamey curd, brown butter almond cake, and a pinole crumble.

So while “bean curd” isn’t necessarily the most appetizing name, the food itself is something to take notice of.

Rennet, an enzyme naturally present in the stomachs of ruminants, would prompt the milk to coagulate, separating into curds and whey, thus laying the groundwork for modern cheese production.

Cutting the gel helps some of the whey, or water, separate from the cheese curd, which is made of aggregated milk and looks like a yogurt gel.

Vulto employees reportedly didn’t wash their lower or upper arms before submerging them in whey to stir and break up fresh cheese curds.