They make vegetarian rennet, and it doesn’t cost too much more than the regular kind.
Cool, good to know. Hopefully it’s not too hard to find locally.
I’ve never seen this anywhere… what kind of place do you need to go to to buy “raw milk”?
You don’t need raw milk to make curds or cheese. Raw milk tastes better, but the cheese will coagulate fine with homogenized, pasteurized milk as well. I’m not 100% sure, but I think in the US you have to buy a share of a cow to legally get “raw milk.” Anybody have better info?