Cheese making after the collapse

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    Looking into cheese making but I’m seeing products used today by hobbyists that weren’t around the old days…..rennet, annoroto, mesophillic or thermophillic cultures. So I’m looking for folks who know what to store for cheese making post SHTF. I have access to both milk cows and goats so as long as they are producing milk and aren’t steak I should be okay with those raw materials. I’ve got about 5 lbs of non-iodine salt. Need some more cheese cloth and a couple of books.

    What else?

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