I'm a complete cheese idiot. I don't know the first thing about it, and I've never made any at all. I do have at least a passing interest in making some GOOD chese, though.
I've seen "rennet" listed as an ingredient in many cheese recipes. What is it? What does it do? Are there different types? How do I use it? Is it necessary?
Discuss.
I've seen "rennet" listed as an ingredient in many cheese recipes. What is it? What does it do? Are there different types? How do I use it? Is it necessary?
Discuss.