Can someone tell me what will happen with excess Rennet?
I used a recipe for an Edam that I have used numerous times in the past.The original recipe called for 1 1/2 teaspoons on Rennet for a 3 gallon Edam, and it worked fine.
I used the flocculation method to determine the cut point, and got a floc point of 3 minutes, far too low.
The original rennet came from Ms Ricki, but the new stuff came from Glengarry. On the bottle they suggest 3/4 tps per 13-15 litres. So Ms Ricki’s stuff is low strength, just like her Annatto.
My question. What effect will double the Rennet do to the final cheese? Bitter?
Just out of interest, it made a 3 1/2lbs wheel, and I also got 1 lbs of Ricotta from 3 gallons!

I’m thinking you’re right - bitter taste from too much rennet.  I have not had your experience with Ricki’s Rennet.  I’ve been using it for 2 years and don’t find it weak at all.  I use 1 tsp for a 4 gal. batch and have always found it to be quite sufficient.

Bitter yes. Important to follow instructions on bottle , their not all the same. If its not setting then it may be too old.