Rennets

[MaMa Chen]

So I'm getting into cheesemaking and need some beginner advice before I buy my first stuff. What's the deal with animal vs vegetable rennet? I don't care about the source, just how each kind changes the cheese's curd, taste, and feel.

Also, has anyone used cheesemaking.com? Are they any good?

 

[theagingwheel]

Animal rennet results in firmer curds and a richer flavor, making it ideal for aged cheeses. Vegetable rennet is also suitable, but it can sometimes lead to a bit of bitterness in cheeses that are aged for a long time. For those just starting out, either option works well for making soft or fresh cheeses.

 

[cheese.face]

Vegetable and animal rennet both get the job done, but act a little differently. Animal rennet tends to give firmer curd and a cleaner, less bitter finish, which matters more if you’re aging cheeses for a while but vegetable rennet can sometimes bring a slight bitterness in long aged batches, though for fresh cheeses it’s basically indistinguishable