I've gone to the recipe section of this forum looking for Parmesan and I found it. What I don't like is that it doesn't say how much rennet to put in the recipe. I read that one gallon of skim milk will make roughly one pound of Parmesan. What I don't know is how much rennet to put in.
If anyone could help with that I'd appreciate it.
Also if you know a good place to shop for cheese making kitchen utensils that would be awesome! I need a cheese press, some pots, thermometers, etc.