I am trying to be as patient as possible in waiting for my rennet to show up, but I really really wanna get started already. Outside of rennet what else can one use for a coagulant other than lemon juice or vinegar? I have meso and thermo starters all ready to go
Most any type of aspartic protease will do. Rennin, pepsin, bromelin, ficin, papain etc. You likely can find veggie derives ones like papain at a health food store.. or even whole foods.
I used a fig branch broken off my tree and stirred that into the milk. Worked a charm.
This thread is nearly 7 years old, but I've also made perfectly good aged cheeses using only acid as a coagulant.