This article is from the Food Preserving FAQ, by Eric Decker email@example.com with numerous contributions by others.
from Teresa Brucker , rec.food.cooking..
Funny, I just bought a book on cheesemaking today as I still want to make
that mozzarella. But the book talks about definitely not using the rennet
available in the grocery stores. There are a few choices as well:
animal vs vegetable and liquid form vs tablets. Take your pick. The liquid is
more perishable. They give the following sources:
Caprine Supply/ 33001 West 83rd/ PO Box Y/ Desoto, KS 66018.
Misc. starter cultures, kits, molds, presses and equip. Specializes in dairy
Cumberland General Store/ Route 3, Box 81/ Crossville, TN 38855.
Starter cultures, presses, boxes, cutters & tools.
Starter cultures, kits, dairy thermometers, presses, cheesecloth, butter
churns, butter molds & colors. Catalog $2.00.
Lehman's, home of the Non-Electric Catalog
"Serving the Amish and others without electricity with products for
simple, self-sufficient living"
Retail store is at One Lehman Circle, Kidron. (Mon-Sat, 8:00 am to
5:30 pm plus Thur til 8:00 pm.)
PO Box 41, Kidron, OH, 44636
Orders only: 330-857-1111
Customer service: 330-857-5757
New England Cheesemaking Supply Co./ 85 Main Street/ Ashfield, MA 01330.
Starter cultures (including direct set), rennet, wax, molds, presses,
kits and miscellaneous supplies. Also workshops. [Check out their web page;
the address is in part 6--LEB.][http://www.cheesemaking.com/
A newsletter was mentioned too:
Cheesemaker's Journal/ 85 Main Street/ Ashfield, MA 01330.
Bi-monthly with articles about making cheese and a large recipe section.