Hmmm, when first started making cheese I also used Malaka brand liquid rennet and I used 25 drops for 1 US gallon
There is a picture of the side of my bottle here
that recommends 5 drops for each quart of milk. I found on earlier cheeses that when using store bought pasteurized homogenized whole cow's milk and no CaCl2 that I didn't get the curd gel strength I wanted in the time I wanted so I increased it dosage rate to 25 drops per 1 US gallon.
clherestian, are you using raw milk and what type that you get such a good curd set at such low dosages?
That said, the recipes that came with it on box and on paper inside range from 3 drops per 1 1. US gallon (albeit for soft draining cheeses) up 5 drops per 2 cups for the custard.
petee16, if you search some other posts here I think you'll find that most people when using goat's milk, require more rennet than with cow's milk.
If you have lots of milk, maybe you could do some test batches, ie four 1 quart batches with different amounts of rennet to determine the optimum dosage? Don't forget to thoroughly stir it in, rennet is very concentrated stuff.