Yes.
white wine vinegar, Champagne vinegar, apple cider vinegar my first choices
Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!
No. White vinegar is acidic while burrow's solution is alkaline due to the aluminum acetate content.
rennet
Rennet is used in the production of cheese.
Yes, it states on its website that it used a rennet derived from yeast (not animal rennet)
Yes, but it depends on the recipe: cider vinegar has a sweetness to it (like apples), whereas balsamic vinegar has a really strong, tannic taste (like a heavy red wine). If you don't have cider vinegar, but you think balsamic would taste too strong, use lemon juice, plain vinegar, orange juice, dry white wine, etc. If you aren't baking with the vinegar, then you can also opt to omit it.
The rennet of the calf had a bacterial infection and required antibiotics.
No. Rennet is an enzyme, butter is mainly milkfat.
You will need to read the ingredients to know if rennet of calf buffalo is used. Rennet is added to many different cheeses although some cheese is made without animal rennet.
If anything under 7 is acidic and rennet , in its first stage, us 5.8. Then the optimum pH for rennet is acidic