The process of making cheese in the stomach, involving chymosin (or chymosin-like enzymes, known as rennet in cheesemaking), is similar to how fermented dairy products like yogurt and kefir are made.

“what that baby what we did as a baby is we made cheese in our stomachs that chymosin enzyme or thomasin-like enzyme is what in the cheese making world we know as as rennet and real cheese is fermented real fermented dairy products like yogurt and kefir are fermented”