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What can I use in place of rennet to make mozzarella cheese? And what cheeses can we make without rennet?

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    Why are you avoiding rennet? (Knowing that will help us recommend replacements that do suit you.) – user141592 Nov 15 '20 at 7:51
  • Because I can't buy rennet in my country. – Sean Nov 15 '20 at 10:46
  • even in an online shop? or even imported? – Luciano Nov 16 '20 at 9:16
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    That seems ... unlikely? Does nobody make cheese in your country? Does nobody slaughter goats? – FuzzyChef Nov 16 '20 at 22:14
  • It's normal. My grandparents never ate cheese until I bought them some. As far as I know, all kinds of cheese products sold in our supermarkets are imported. I just want to find a way to make cheese at home to reduce costs since I'm living in the countryside and shipping fees are expensive. – Sean Nov 18 '20 at 2:09
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You cannot make mozzarella without some form of rennet. It can be natural rennet, synthetic, or vegetable-based rennet, but you need it to get the correct cheese texture.

This goes for the vast majority of cheeses. The only ones you can make without any type of rennet are the soft, heat-and-acid-set cheeses such as ricotta, farmer cheese, chevre, and paneer.

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