Author Topic: IMCUs of vegetable rennet  (Read 79 times)

Offline Bernardsmith

  • Mature Cheese
  • ****
  • Location: Saratoga Springs, NY
  • Posts: 117
  • Cheeses: 2
  • Default personal text
IMCUs of vegetable rennet
« on: August 07, 2017, 01:09:03 PM »
I have a bottle of vegetable rennet (made from thistle, I think). How can I determine how strong this rennet is ? I ask because I used it last week to make some chevre and after 24 hours the cheese had still not coagulated enough for me to collect the curds. It took another drop of this rennet and another hour or so for the milk to have coagulated enough to produce curds.