Question from reader:

 I’d like to see a comparison of rennet to Junket.

Junket is commonly found in the gelatin section of grocery stores. It’s  used to make custard but I recently noticed they have changed their instructions to include  hard cheese and Mozzarella instructions. I know the party line is that you can’t make cheese with Junket but I tried and it was ok but not Mozzarella.      Answer from Manufacturer:

 Renco for Junket is prepared for the the home consumer where the strength is low to make it manageable. It can be used to prepare a dairy desert (curdled milk), or to manufacture cheese provided consideration is given to the strength of the product. 

 Apart from its strength, Renco for Junket is identical to the industrial strength rennet that we prepare. Unless other manufacturers are adding additional ingredients, such as flavours, I would suggest they are also identical to their industrial counterparts, apart from strength.

 I hope that addresses the question.