Types of Rennet

I bought some vegetable rennet this year (not organic) and I noticed a difference in making soft cheeses.  It seems that you need less of the vegetable rennet then the animal based.  Has anyone tried the vegetable rennet?

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Replies

  • I made some really crumbly Neufchâtel cheese the other day.  :-)

  • Yep, I looked up what I ordered and sure enough, its double strength.  It never occurred to me that rennet could be double strength.

    Thank you

  • It is probably double strength. Check the label. If it says double strength, you only need to use half as much.

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