I found some Junket rennet tablets at a local grocery.  It seems that most recipes call for liquid.  Are the tabs not as good?  If they are OK how do I convert measurements from liquid to tab?

They are designed for puddings, follow the instructions that are on the package. people use this sometimes before they start into the proper cultures to get a feel for things.

Yeah, like Neil said - its not designed for cheese; so if you try it don’t expect a whole lot.  I started with rennet tablets - not Junket but the real thing - but later switched to liquid animal rennet.  I’m quite satisfied with it.

I’ll agree with the other two posters….
I did start with Junket rennet but only made one batch of Cottage Cheese with them.
I did get a nice curd and a clean break by following the directions on the package but with cottage cheese you let the milk set overnight after adding the rennet.
I don’t know how quickly you will see a clean break which could cause problems with some recipes. Regardless, it will work, just not as well as some of the true cheese making rennets that are available.
I personally use double strength vegetable rennet and have been very satisfied.
Hope this helps.

Dave

if the tabbies work for you i have a small container of powder i can send you i was a bit reluctant to use it on store bought milk in case it didnt work and i ruined the milk i found the proper liquid rennet and have never had a problem   ps i have a dog with bottom teeth just like this guy

OK Thanks Guys!  Got it.  I have some liquid vegetable rennet on the way.  Why in the Heck would you want to use rennet for pudding?  Never mind.
After looking at some plans and pics for presses, I ordered a press yesterday.  I just received an order with a couple of starters,color, wax,calcium chloride, etc.
At what point(in a cheddar for instance) would you add the calcium?

Terrie

You would add the CaCl before you add the rennet.  You’re going to want to dilute it in a bit of cold water as you do with the liquid rennet, and stir it in thoroughly.  And, if your fortunate enough to find a source for farm fresh milk (non homogenized), you will no longer need the CaCl.

First off junket rennet can be used just not to great effect. If you’re going to use it, use 4-5 times as it is weaker by nature. Go ahead and add CaCl when the milk is warming up so it gets mixed in well, basically you don’t want it in contact with the rennet at full strength. As far as fresh milk it doesn’t need it, but any milk that has been pasteurized does need it, homogenization has nothing to do with it. It’s the pasteurization that breaks down the calcium in milk. Homogenization just makes the curds a little looser than fresh milk.

Now that could explain why it took 2 1/2 hours to get a clean break after pasteurizing.  I didn’t add CaCl, as I’ve gotten out of the habit.  Thanks for the insight.

Green Cheese Maker - 20 January 2009 09:13 AM

Now that could explain why it took 2 1/2 hours to get a clean break after pasteurizing.  I didn’t add CaCl, as I’ve gotten out of the habit.  Thanks for the insight.

Rich, pasteurizing @ home is such a challenge very hard to do task, why?:

1- to maintain pasteurizing temp is very very hard.
2- cooling very fast once pasteurization is very critical

the above two reasons could destroy the Caclium in the milk and give u a weak curd break , and long renneting time

for this reason, when i try to do so, i make the very quick method, 12 seconds @ 72C and place in ICE+salt water (-16C), and usually the milk should not be more them two gallons to insure quick cooling.

so i recommend u add CaCl always ...

HI ‘
MY NAME IS HILA FROM ISRAEL OWNER OF THE HOME-CHEESE.COM IN ISRAEL
1 TABLET IS USALLY FOR 50 LITERS
YOU NEED TO CHANGE THE AMMOUNT FROM THE RECIPE YOU HAVE IN LIQUID.

EXA-
IF YOU NEED 3 GALONS OF MILK
YOU NEED 1/4 FFOM THE TABLETS.

HOPE I HELP YOU

HILA