Hi, I'm Russell from South Africa

[Villiers Cheese]

I've been making cheese for about a year now and have had a few teething problems here and there but mostly my cheese story is ok. I have one question though. My rennet which is kept in the refrigerator has become milky. Never seen this before. What could be the cause of this and will it effect my cheese.

Tx
Russell

[awakephd]

Welcome, Russell!

Unfortunately, I do not know an answer for your question, but hopefully someone else will ...

[Kern]

Caldwell, in her excellent book Mastering Artisan Cheesemaking describes a good little test to check for the potency of rennet:  Take a cup of whole milk and add 1/8 tsp of rennet.  Stir and check the time to flocking.  If it is more than a couple of minutes then suspect the rennet of losing strength.