Can you make cheese with out rennet tablets?

Yes, it is possible to make cheese without the use of rennet tablets. Rennet tablets are commonly used to curdle milk during the cheesemaking process, but there are alternative methods that can be used to achieve a similar result. Some non-rennet substitutes include:

1. Lemon Juice or Vinegar: Acidic substances like lemon juice or vinegar can cause milk to curdle due to the denaturation of milk proteins. This method is particularly suitable for soft cheeses or fresh cheeses and is commonly used in traditional cheesemaking practices. The acidity levels and amount of lemon juice or vinegar required may vary depending on the specific recipe and milk type.

2. Yoghurt or Kefir: Yoghurt or kefir contain live bacterial cultures that naturally produce lactic acid when incubated with milk. As the acid level increases, the milk proteins will start to coagulate. This method lends a somewhat tangy flavor to the resulting cheese.

3. Other Enzymes: Microbial enzymes like proteases or microbial coagulants can also be used to curdle milk. These enzymes break down the protein in milk and encourage coagulation. Enzymes extracted from plants like thistle or papaya can serve as substitutes for rennet tablets. Again, their application varies depending on the specific product and desired final product texture.

Remember, when substituting traditional rennet with these alternatives, it's essential to pay attention to their effects on the cheesemaking process. Adjustments in proportions, time, and technique may be needed to achieve the desired consistency and flavor profile. Experimentation and careful observation are important in mastering non-rennet cheesemaking techniques.