I did a search on this topic and didn't come up with much, so I thought I would post. First off, I'm new to cheesemaking, so be gentle with your responses. :-)
Anyway, I got my rennet from Leeners and the instructions say to add salt (I think 1 teaspoon, gotta check my notes) to the rennet water solution. I'm not sure why I'm doing this. I have not heard anyone else mention this in their procedures here. It is microbial rennet in tablet form. Perhaps that's why, as it seems that most people here are using calf rennet.
Anyway, just wondering if anyone can answer why they recommend this and if it's actually necessary. I guess I'd like to skip this part if possible. Thanks for the input, this a great forum for newbies like me.