Preparing for Rennet Cheese

I'm starting to feel comfortable with yogurt, despite the fact that I haven't gotten to a point where I can replicate good results consistently. I'm feeling ready to move on to the next stage, soft fresh cheeses. That means I will need some more supplies, so last night I looked around online and ordered some rennet from Cheesemaking.com. I wanted to get the tablets since we will probably me moving a couple times in the next year and they are supposedly better in various conditions and lasts longer if frozen. However, the store was out, so I went with the Organic, No HMO, vegitable liquid rennet. It appears it doesn't matter if you use animal derived and plant derived, especially on fresh cheeses. From what I've read the hard cheeses that age for over 6 months do better with animal vs. Vegetable rennet.

I'm looking forward to starting on these simple cheeses. It looks like Neufchatel and Mozzarella will be first up, stay posted for more.