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Rennet does not need to be used and any suitable milk-clotting enzyme that produces equivalent curd formation suffice.
en.wikipedia.org Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling.
en.wikipedia.org Rennet is sometimes added as well, and the milk is left to coagulate.
en.wikipedia.org The crude rennet that remains in the filtered solution can then be used to coagulate milk.
en.wikipedia.org The milk must be ripened before adding in the rennet.
en.wikipedia.org