Meito Microbial Rennet Cheese Enzyme Homemade Cheese making 2 x 1 gr. (for 52 gallons/200L of milk)

I take it on the recommendation of a friend to make homemade cheese. She has been making it for many years, according to her mother's recipe with this product.

This was my very first time making cheese, to take this all with a grain of salt (and while you have the salt out, you might want to add more salt than I did).I used a gallon of raw milk - cream and all - and put it in a pot. I added 1/3 cup of white vinegar and mixed it in. When the temperature got to about 85 degrees F I dissolved a tiny bit of rennet (shooting for 4% of the already small pouch - just a sprinkle, really) in 1/4 cup water, then added that and stirred for 30 seconds and let it sit for 5 minutes. At that point I used a knife to cut the curd into cubes and heated to 105 degrees F.I used a slotted spoon to remove the curds and placed them in a large, microwave safe bowl and microwaved them, drained the whey, folded the curds to press out more whey, and added some large pinches of salt. I reheated the curd and then stretched it repeatedly. I don't think I stretched it enough and will do more next time. The finished product was reasonably firm, especially after refrigeration. Salt and pepper made it excellent, and it also melted well.Also, this was the squeakiest cheese I've ever eaten. Wisconsin cheese curds are nearly silent compared to this stuff.I was surprised by how quickly the process went, and will definitely do it again.The two packets of rennet are very small, but are sufficient to treat 26 gallons each, or 52 gallons overall. It is difficult to measure for batches the size I'm ever likely to make, but eyeballing it seemed to work out.Alternately, if you're making cheese in 55 gallon drums, this is the right size for you.