Explore: Rennet

Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles

clerk and newspaper contributor. Poe started using the pseudonym Henri Le Rennet during this period. As Poe was unable to support himself, he decided to

During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein

while still consuming dairy products such as milk, cheese (without animal rennet i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir, as

later formed into cheddar. Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible

cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged

a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and

cream cheese. The other 75%, which includes almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the

produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. The name is etymologized as Mingrelian:

the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar