I recently started cheesemaking and I purchased some vegetarian rennet from an online retailer. I believe it's microbial (it's a clear liquid, slightly more viscous than water).
When a recipe calls for X amount of calves' rennet (liquid or tabs), I've looked online to try to figure out how this translates into the kind of rennet I have. Online recipes for different cheeses differ - for 2L of milk, a "standard dose" can vary from 1.5mL to 5mL.
Is it possible to add too much (diluted) rennet? Is it better to add too much than too little?