Is there a trick? I know they're scored but I can never get a decent half broken off by hand. Its usually 1/3 and 2/3, and I have so far wound up using a full tab instead of bothering with whittling off a half in bits. May be a blessing in disguise because it seems to take a full tab to get commercial milk to set properly in a decent amount of time.
Next time I'm probably ordering liquid rennet.