How To
You will need the stomach of a two week old goat or lamb. Separate the main stomach from the rest of the intestines and rinse thoroughly. Prepare a brine made with two cups of water and three tablespoons of salt. Immerse the rinsed stomach in the brine for three weeks in a crock or glass bowl and place in the fridge.
After three weeks tie off one end with some jute string and place a funnel in the other stomach opening and pour in as much of the mother's milk into the stomach and tie off the other end.(Only the mothers milk in the stomach will make rennet, there is no substitute.)
When the stomach is as full as it can take the milk then tie off the other end of the stomach and turn it into a bag with a handle.
Soak the stomach bag with the mothers milk in a new batch of brine in a glass bowl or crock for another three weeks and then you will have rennet for making cheese. 3-4 tablesooons per 10 litres of milk can be straight into the milk pot and the milk will set into a solid curd in about 3/4 of an hour.