I was doing a Neufchatel this evening, and the recipe called for liquid rennet.  As I only had tablets on hand, I was at a loss to know how to match up the two for similar concentrations.  Does anyone know how many drops of liquid equal a tablet of rennet?

Sorry to confuse you but rennet comesin different strenghts I will try and find the formula for calculation

What does the package say?

The packet itself only has a lot # on it.  There is a small identifying blurb - only gives direction to use 1 packet per 2 gal. of milk.  It was purchased from New England Cheesemaking Supply.  I mixed 1/4 tablet with 1/4 cup cool water, then added 2 tsp. of the diluted starter to my milk.  It seems to have set pretty well, so I must have been close.  I would rather not have to guess, though.

“1 pack/2gal” looks like good instructions to go by, and since it has worked then your good to go

The neufchatel came off this afternoon, and it was great.  Next time I’ll add a bit of CaCl to firm it a bit more.  I added some dehydrated onion leaves from my garden and it is super.

I have noticed that quite a few recipes only mention liquid rennet.  It is more appropriate for some recipes or is it just a matter of choice?

IMHO, I think it is a matter of choice.  I have used both with equal results.  On todays remake of a swiss I used a combination.  Got great curd set at 50 minutes.

Gotta go, time to cut the curd.

Ideally powder form will last for years were as the liquid if stored properly will last a year. I use packets that can be hydrated for 100L batches.

Thanks for all the input folks; but I guess we come down to the original question - while the 2 are essentially the same, is there some way to come up with a conversion ratio between liquid and powder?  I.e., if the recipe calls for 5 drops of liquid rennet how much powdered rennet is comparable?

It still boils down to reading the package and following its instructions, their in dif strength for each manufacturer.

OK, guess I’ll just try to keep both on hand.  Thanks for the input, guys.  Sorry to be such a pest.

I am not sure that this will be clear but think of it this way
A recipe should ask for a certain number of International Milk Clotting Units (IMCUs) for a know volume of milk. Lots of books have simplified the process for us beginners eg add 2 ml of rennet per 10 litres of milk BUT this is very risky as you can get different strength rennets (single, double quad strength) and I assume you can get different strength tablets. THe book I use asks for 2.5 ml of liquid rennet per 10 litres of milk but the actual rennet I use has on the lable no more than 2 ml per 10 litres. What we really should be looking for is the number International Milk Clotting Units required per litre or gallon etc. Too much rennet will make your cheese bitter (so I am told) especially the hard cheeses that are stored for a long time. too little and it will not set properly. There is a lot of info on the internet on International Milk Clotting Units have a bit of a read

always RFM read the F* manual

Every rennet has its special properties, when you buy your rennet follow instructions only