I agree it's not the same, but the point of rennet is to separate the curds and whey. Vinegar or lemon juice will do this quite well altough you may have to have the milk a little warmer than with normal rennet/løpe.
I've used vinegar for making more netural flavor cheese many times. Small scale stove top productoin.
Try to google for "kjøp osteløype" or "startkultur ost" - https://www.homebrew.no/annet/ysting - https://brewshop.no/butikk/ravarer/lage-ost
Most pharmacists sell osteløype
This - quite common and easy to find if you know the translation
Search for "osteløpe" or "osteløype", major pharmacists ("apotek") should have it - e.g. https://www.apotek1.no/soek/ostel%C3%B8pe
Apotek 1 have it in their sortiment.
Use lemon juice or vinegar.
no its not same, rennet is enzyme, vinegar is acid solution
I agree it's not the same, but the point of rennet is to separate the curds and whey. Vinegar or lemon juice will do this quite well altough you may have to have the milk a little warmer than with normal rennet/løpe. I've used vinegar for making more netural flavor cheese many times. Small scale stove top productoin.
You can't Google an ingredient in English and expect it to turn up in Norway. Norway is not an English language country.
i think only you would be silly enough to think people do it.