This is a placeholder page/link.

I am in the process of experimenting with homemade rennet because I prefer to be prepared with knowledge before I need it in an emergency.

Animal rennet is vastly superior in quality, potency, and flavor to vegetarian rennets and with GMO rennet sweeping the marketplace I want to be sure that I have the main ingredient I need to preserve the abundance of milk our family cows provide into wheels of cheese.

I understand this topic is sensitive to some folks and I don’t want to just drop it in your inbox if it would upset you but this is how Substack works and is my best solution.

So if learning how to make is something that will interest you, you’ll need to save this link and come back to check out the updates on this page over the next few months as my experimentation progresses.