We've exchanged, Pav, and I know your busy - but thinking it might help others, when you get a chance, would you mind covering:
Depends on the process re whey. If I am doing super traditional, I will use whey and will let the LAB ferment everything for 5 days. If I am doing bulk for the season, I use HCl and adjust, then after the zymogen depletion, I rough filter and sterile filter.
The traditional route - with appropriate salinity and preservatives, if desired - this can also be used as a bulk, seasonal rennet, yes?
And can you address:
"If I am doing bulk for the season, I use HCl and adjust, then after the zymogen depletion"
? HCL to bring pH down to _______? And how do you know when the zymogen has been depleted, and why is that important?