My recently sent rennet ( liquid calf rennet- single stregth) had been held up by customs and thus shipment was taking closer to 20 days ( having sat at customs in thailand for most of that time
) ...i made a small batch of cheese and it seemed ok and than a larger batch but found the Floc time was near double the normal.
So what do i do with the given circumstances...use more rennet ? But will i get a bitter taste if using more rennet ?
Does rennet spoil? I know it gets weaker over extended time but if it really spoils being unrefrigerated for near 3 weeks i don't really know.
thanks for your valued feedbacks,