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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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.