hi cheesemakers!
with us "normal" rennet is 1 : 10000 but you can find 1 : 5000 or 1 : 20000......
mining that one unit of rennet makes 10000(5000 or 20000) units of milk in clean brake courd in 40 minutes.
Some recepis use " double strenth"?
What is "normal" in states?
Please don't tell me that is 1/2 of double strenth.....