Is it possible to use just a little extra rennet when using homgenized pasteurized milk to achieve a clean break? Thanks in advance!
John(CH) said this: Alvin, great replies already, my only 2 cents is that while it's helps with getting a good curd set with pasteurized milk, it is not critical, you may just need a little extra rennet. So don;t let a lack of CaCl2 slow you down
I suppose that that is right