Quote Originally Posted by Melalvai View Post
I am intrigued. Where do you get the rennet and citric acid? (I have citric acid in the lab but maybe not the best idea to bring it home & cook with it!)
I got mine from Midwest Supplies an online supplier because my local Whole Foods and Zingermans Deli were both out of it. Here is an alternate source and instructions also

Rennet is available in liquid form and in tablets. Both are available in animal or vegetable versions. I would think that the citric acid you use would be equivalent to the one used in cheese making? But then again I'm not 100% certain. What I received when I ordered it was in a powdered form.

I've been wanting to do this for some time now and last week I decided - JUST DO IT. I was a bit disappointed to have to wait a couple of days for product but that's ok because in the mean time I spent more time looking at You Tube videos of cheese making. I also had more time to poke around other places on the web for ideas. I think I may try cheddar when I feel like I have this one down pat.