If I'm making homemade cheese, am I better off buying the curd from some place (if I can find it) or making the curd myself by adding rennet to whole milk? Do they yield the same results when done at home?
Also, is there any difference - aside from shelf life - of using vegetable rennet, or the animal-based rennet?
I've read stuff about all this from the New England Cheesemaking company, (http://www.cheesemaking.com) but wanted any personal experience from folks like yourself.
Also, if you know of places to buy this stuff in the NYC/Southwestern CT area, see the post below on the Tristate board. (I know you can buy online... looking for something in store).