Organic Vegetable Rennet (R9)
Some unpredictable results . . .
I have used this product with both raw and pasteurized milks. With raw goat milk, it produces a spongy curd like bubbly bread dough with all the whey expressed. I have tried different dosages down to 2 drops/gallon with the same results. My chevre and crottin have the texture of swiss. Good and interesting cheeses but not what I was intending. It works fine with pasteurized cow milk or cow/ goat combos.
I make only goat cheese and found I get different results with each batch, also. I've tried many variations with milk, temperature and amount of rennet. Sometimes it's foamy with lots of holes, sometimes too soft. It seems to come out better if I use much more rennet than called for. The cheese always tastes good, but I've only gotten the kind of curd I wanted once, and could never duplicate it.