I bought my rennet (présure in French) at the pharmacy, they order it and I got it the day after.
It is marked under the name: active chymosin equal or superior to 520mg/l
then in the instructions they recommend 3-4 droplets per liter of milk they also recommned to add calcium if using pasteurized milk.
but then they recommend to wait 24 hs!!!
my cheese recipe ask for 20 minutes to form the curd, cut the curd in little cubes, reheat slightly, eliminate whey, salt it, press it and eat it!
I don't want to wait 24 hs...
I am wondering if the long wait is due to the maybe low concentration of enzyme in the rennet...
anybody knows about these things?