I have also never made cheese, just looked at the recipe, but my understanding is that with rennet, a little goes a long way. The ingredient that gave me pause

I have also never made cheese, just looked at the recipe, but my understanding is that with rennet, a little goes a long way. The ingredient that gave me pause was the milk: i.e. start with 10 litres whole milk for a small batch of cheese. That's a bulk quantity of milk! I don't' live on a diary farm. But if you do, I suppose that's everyday.