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Enzymes from the stomachs of ruminants, used in cheese production
Rennet (/ˈrɛnɪt/) is a complex set of enzymes produced in the stomachs of ruminant mammals. Its key component is chymosin, a protease enzyme that curdles
Rennet
Vegetarian diet allowing dairy products
while still consuming dairy products such as milk, cheese (without animal rennet, i.e., from microbial sources), yogurt, butter, ghee, cream, and kefir,
Lacto_vegetarianism
American writer and critic (1809–1849)
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
Edgar_Allan_Poe
Curdled milk food product
During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein
Cheese
Acid-set cheese
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
Quark_(dairy_product)
Cheesemaking process unique to cheddar cheese
later formed into cheddar. Rennet is an enzyme, originally collected from the stomach of a milk-fed calf (natural rennet). This enzyme is responsible
Manufacture_of_cheddar_cheese
Dessert made with sweetened milk and rennet
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
Junket_(dessert)
Cheese set by souring
cream cheese. The other 75%, which include almost all ripened cheeses, are rennet cheeses. Ricotta and most other whey cheeses are made by first heating the
Acid-set_cheese
Brined Georgian cheese from the Samegrelo region
produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria. The name is etymologized as Mingrelian:
Sulguni
Result of curdling milk
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
Curd
Italian whey cheese
acid-coagulated cheese, aged rennet-coagulated cheese could be preserved for much longer. The increased production of rennet-coagulated cheese led to a
Ricotta
Filipino soft carabao's milk cheese
carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart
Kesong_puti
Foods conforming to Jewish dietary law
complicated as hard cheese often involves rennet, an enzyme that splits milk into curds and whey. Many forms of rennet are derived from the stomach linings
Kosher_foods
Italian cheese
of Murgia, in Puglia in southern Italy. It is produced from cow's milk, rennet, and cream, and may have origins dating back to about 1900, produced at
Burrata
Liquid remaining after milk has been curdled and strained
has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known
Whey
Italian cream cheese
dairy cream, not a cheese in the technical sense, as it is made without rennet and does not undergo true curd formation. It is recognized as a prodotto
Mascarpone
Milk produced by female horses
or eczema. It is used to make cosmetics and can form cheese with camel rennet, but not bovine. Horse meat Donkey milk Goat milk Moose milk Sheep milk
Mare_milk
Pressed cottage cheese
Farmer's cheese is pressed curds or an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer's cheese may
Farmer_cheese
East Mediterranean semi-hard, unripened brined cheese
a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi
Halloumi
Fourth and final stomach compartment in ruminants
also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese
Abomasum
White European cheese
adding starter cultures to milk. Acid-rennet curd differs from acid curd in that during its production, rennet (or pepsin) and starter cultures of lactic
Tvorog
Cows' milk cheese from Paraguay
that is made from “curd” (a preparation that is made by mixing milk with rennet, part of the digestive tract of certain ruminant animals that secretes lactic
Paraguay_cheese
Icelandic cultured dairy product
without cooking, by adding culture to skimmed milk and leaving it to ferment. Rennet is not usually used. This skyr (skjør in standard Norwegian) might be eaten
Skyr
Class of enzymes
Chymosin /ˈkaɪməsɪn/ or rennin /ˈrɛnɪn/ is a protease found in rennet. It is an aspartic endopeptidase belonging to MEROPS A1 family. It is produced by
Chymosin
Region in southern Italy
made from raw, whole cow's milk with rennet and salt Caciofiore Aquilano, made from raw whole sheep's milk, rennet, artichokes, and saffron (which gives
Abruzzo
Family of proteins found in milk
solution with casein. The precipitation can happen either through proteolysis (rennet) or through acid. The main food uses of casein are for powders requiring
Casein
Greek sheep and goat milk cheese
Caciocavallo. Kasseri is made by heating milk to 36 °C (97 °F) and adding enough rennet for a curd to set in 45 minutes. Once the curd has set, it is divided into
Kasseri
American dessert business
Junket is a company that makes rennet tablets and prepackaged powdered dessert mixes and ingredients for making various curdled, milk-based foods, such
Junket_(company)
Food not including meat
exclusion of meat and animal tissue products (such as gelatin or animal-derived rennet). Vegetarian cuisine meets vegetarian standards. Vegetarian cuisine differs
Vegetarian_cuisine
Species of flowering plant
Ayurveda. It is claimed to help control diabetes. The berries contain a rennet-like protease that can be used to clot milk for cheese production. The plant
Withania_coagulans
Basque-Hispanic cheese
and in the northern region of Costa Rica. Raw warmed milk is mixed with rennet or plant extracts and left to curdle. It was traditionally made in a wooden
Cuajada
Mexican type of cheese
are called "asaderos." The milk is mixed with another mixture of milk and rennet and then boiled for thirty minutes. The mixture is churned, cooked again
Asadero_cheese
Glycosolated polypeptide in dairy
peptide formed during renneting as a fragment of sweet whey. Acid whey from yogurt or curdling cheese without the use of rennet does not contain GMP.
Glycomacropeptide
Soft white salty cheese made primarily in Egypt
portion of it before adding rennet. This method results in a high-moisture, salty cheese, distinct from feta due to its pre-rennet salting. Domiati can be
Domiati
Type of cheese
precise dose of microbial or animal rennet is added to facilitate protein cross-linking. The rising acidity and the rennet cause the milk to curdle into a
Cottage_cheese
Kashrut classification of foods free from dairy and meat
processes convert a meat or dairy product into a pareve substance. For example, rennet is sometimes made from stomach linings, yet is acceptable for making kosher
Pareve
Finnish cheese dish
usually cold. Sugar can be added according to one's taste. Full-fat milk and rennet are used as ingredients. The cheese takes multiple hours to prepare, thus
Juhannusjuusto
Hard, salty Italian cheese, often grated
cheese produced exclusively from sheep milk. The milk is coagulated using rennet at a temperature between 38–40 °C (100–104 °F). Once the curd has hardened
Pecorino_romano
Species of plant in the mint family
2025. Alt URL Cheesemakingrecipe.com: Rennet for Cheese Making TheCheesewanker.com: Science, Plant based rennet Stubbendieck, James; Coffin, Mitchell
Glechoma_hederacea
Turkish white cheese, made from unpasteurized milk
similar to lighvan, feta, sirene and other Balkan white cheeses. Vegetable rennet is added to the sheep's milk as a clotting agent. Once the curds are produced
Beyaz_peynir
Scottish cheese
Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal
Caboc
bladders made of ruminants' stomachs; within the stomach an inherent supply of rennet would encourage curdling, forming cheese. There is no conclusive evidence
History_of_cheese
Cysteine protease enzyme
rennet substitute for cheese production. Milk coagulation is traditionally accomplished by coagulating enzymes extracted from sources such as rennet.
Zingibain
long as the fish ingredient is listed on the package. Cheese made with rennet from an animal who has not been ritually slaughtered is not kosher, due
Bitul
Semi-soft cheese produced in Romania
cheese produced in Romania. It is made by curdling sheep or cow milk with rennet, and draining the whey. The resulting cheese is unsalted or lightly salted
Caș
Type of cheese
yeast and bacterial culture called kefir, rather than an additional acid or rennet, to separate milk into curd and whey. The curd is separated by cold straining
Kefir_cheese
Grating cow's milk cheese
another Italian sheep's cheese. Sardo is traditionally coagulated by animal rennet. Its flavor is mellow, yet rich, and lightly salty. It is white-yellowish
Sardo
French medium-hard Alpine cheese
gently warmed. Each cheese requires up to 600 litres (160 US gal) of milk. Rennet is added, causing the milk to coagulate (curdle). The curds are cut into
Comté_cheese
French cow's milk soft cheese
d'Affinois A piece of cheese by Fromager d'Affinois with grapes and crackers Type Cheese Place of origin France Main ingredients Milk, ferments, salt, rennet
Fromager_d'Affinois
Process in cheesemaking
incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority
Cheese_ripening
Topics referred to by the same term
refer to: Junket (dessert), milk-based dessert Junket (company), brand of rennet tablets and dessert mixes A business tourism trip where entertainment or
Junket
Breaking of an emulsion as a new liquid
intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium
Curdling
Semi-soft cheese from central France
After each milking, and once the milk is pasteurised, rennet is added to the milk and renneted for a period of 30 to 40 minutes, whether it is an industrial
Saint-Nectaire
Canadian actor (born 1959)
police procedural drama Blue Bloods. Basaraba also played the role of Herb Rennet in the television series Mad Men. He was also the voice of Hefty Smurf in
Gary_Basaraba
Jewish dietary laws
Retrieved March 15, 2013. "The rennet must be kosher, either microbial or from special productions of animal rennet using kosher calf stomachs." Oukosher
Kashrut
American sailor and poet (1807–1831)
similar writing styles. Edgar Allan Poe for a time used the alias "Henri Le Rennet", a name inspired by Henry. Henry's influence on Edgar's writing includes
Henry_Poe
Brined string cheese
is similar to mozzarella. It occupies an intermediate position between rennet- and acid-set cheeses and is sometimes classified as a sulguni-type cheese
Chechil
Common name of a group of flowering plants
jaundice. In the Beira region of Portugal, thistle flowers are used as rennet in cheese making. "Serra da Estrela" is not only the name of a mountain
Thistle
Brand of small snack cheese from France
pasteurised milk, vegetarian rennet, lactic ferments, and salt. It is made using traditional Edam-making processes, except that rennet from vegetarian – rather
Babybel
Maltese cheese made from sheep's milk
ġbejniet) is a small round cheese made in Malta from sheep milk, salt and rennet. Most sheep's milk produced in Malta is used for the production of these
Ġbejna
UK-made cheeses listed by type
vegetable rennet. Stichelton – English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. Stilton
List_of_British_cheeses
Orange-red condiment and food coloring derived from the seeds of the achiote tree
Is Some Cheese Orange or Red? The History and Science Behind Annatto". Rennet & Rind. 20 February 2023. Retrieved 9 June 2026. "British Cheese Board"
Annatto
Term for a class of cheeses
coloring may be added only to counter any yellow coloring of the milk. Rennet does not need to be used and any "suitable milk-clotting enzyme that produces
Romano_cheese
Indian soft cheese prepared from buffalo milk
of paneer that is prepared from buffalo milk which is coagulated using rennet. The cheese is then ripened in whey for up to 36 hours. The cheese has a
Surti_paneer
Italian cheese
takes place every autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is formed into square blocks and set
Taleggio_cheese
Protein supplement
process of cheese production. Coagulation can happen by adding acid or rennet. It is a 5% solution of lactose in water and contains the water-soluble
Whey_protein
Type of fresh cheese in South Asian cuisine
substances may have contained rennet-like enzymes and notes that the "Vedas may include some of the earliest known references to rennet-coagulated cheeses". Lokopakara
Paneer
Italian goat cheese
but sometimes with cow's milk with the curd produced with cow or lamb rennet which is heated to 18–20 °C (64–68 °F), after the milk has soured. The curd
Caprino_cheese
Hard cheese
During the manufacture of cheddar, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs of newborn calves
Cheddar_cheese
Italian firm sheep's milk cheese
uncooked hard cheese, made from fresh whole sheep's milk curdled using calf's rennet. The mixture is salted and poured into moulds. The dolce weights 1.0–2.3
Pecorino_sardo
Polish cheese made from cow's milk
of producing the cheese, dried and powderized veal stomachs were used as rennet. The cheese takes the form of a flattened ball with a diameter of 30 cm
Korycinski
Traditional sweet dish from northern Sweden
eaten around Christmas. The recipe varies, but it usually consists of milk, rennet, syrup, sugar, wheat flour and eggs. Cinnamon and cardamom are also common
Fatost
Species of fungus
commercially used to produce enzymes which can be used to produce a microbial rennet to curd milk and produce cheese. Under experimental conditions, this species
Rhizomucor_miehei
Dessert of Mexican cuisine made of curdled milk
is a Mexican dessert made of curdled milk. It is typically prepared with rennet tablets, milk, sugar and cinnamon. The result is a dish of soft cheese-like
Chongos_zamoranos
Soft, mild-tasting cheese with a high fat content
of cream cheese to be sold in Canada are chymosin A and B, pepsin, and rennet. In Spain and Mexico, cream cheese is sometimes called by the generic name
Cream_cheese
Culinary tradition of Abruzzo
made from raw, whole cow's milk with rennet and salt Caciofiore aquilano, made from raw whole sheep's milk, rennet, artichokes and saffron (which gives
Abruzzese_cuisine
Fresh cheese, traditionally from Scotland
acidity becomes high enough, the milk will coagulate even without the use of rennet. Crowdie used to be made, and is still made by some, by letting raw skimmed
Crowdie
Unaged curdled milk product
curds are made from fresh pasteurized milk to which cheese culture and rennet are added. After the milk curdles it is then cut into cubes; the result
Cheese_curd
Craft of making cheese
linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate. A product reminiscent of yogurt would
Cheesemaking
Species of fungus
coli K-12 are grown in fermenters to produce chymosin (rennet) on a commercial scale; this rennet, which replaces the conventional form obtained from slaughtered
Kluyveromyces_lactis
Variety of Stilton cheese using unpasteurised milk
cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 Domesday
Stichelton
Soft blue cheese
unpressed soft blue cheese made from pasteurised ewe's milk and vegetarian rennet produced by the Ticklemore Cheese Company in Ashprington, Devon, England
Beenleigh_Blue_cheese
Swedish cake
ostkaka from Småland. Ostkaka is traditionally made with raw milk and cheese rennet. Ostaka is one of the unofficial national dishes in Sweden. Ostkaka is known
Ostkaka
Italian medium-soft to hard Alpine cheese
The first step is heating milk at 35 °C (95 °F). Specific enzymes, like rennet and lipase, are then added as liquid solution and the milk starts to coagulate
Asiago_cheese
Type of cheese curds originating in India
by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey. Chhena is pressed and may be further processed
Chhena
Wooly, dust-like fungal structure or substance
various cheeses including Brie and Blue cheese Rhizomucor miehei – microbial rennet for making vegetarian and other cheeses Rhizopus oligosporus – tempeh Rhizopus
Mold
lacto-vegetarianism including avoidance of indirect animal ingredients like rennet, collagen while Jain vegetarian refers to food subscribing to Jain standards
Vegetarianism_by_country
Species of plant (''Capparis spinosa'')
the region's coast. Dried caper leaves are also used as a substitute for rennet in manufacturing high-quality cheese. Canned capers contain polyphenols
Caper
Greek sheep or goat cheese
is brought to a slow boil for a few minutes and then curdled by adding rennet or whey from a previous batch (see below) or else some acidic substance
Mizithra
Cheese with blue veins of mold
and turning it from liquid to solid. The next step is coagulation, where rennet, a mixture of rennin and other materials found in the stomach lining of
Blue_cheese
Variety of cheese with a white hue
considered an easy cheese to make, as does not require careful handling, rennet, or bacterial culture. It is usually made by heating whole fresh milk to
White_cheese
Russian scholar and editor
p. 184. Bar-Am, Aviva (2007). Jerusalem EasyWalks (2nd ed.). Ingeborg Rennet Center for Jerusalem Studies. p. 59. ISBN 978-965-90048-6-7. The precise
Abraham_Moses_Luncz
Italian hard cheese
bacteria) is added, and the temperature is raised to 33–35 °C (91–95 °F). Calf rennet is added, and the mixture is left to curdle for 10–12 minutes. The curd
Parmesan
Italian cheese
but retains its crumbly characteristic. It is made from whole cow's milk, rennet, salt and milk enzymes and matured in underground cellars on silver fir
Castelrosso_cheese
Brined white cheese from Greece
development. When the pasteurized milk has cooled to approximately 35 °C (95 °F), rennet is added and the casein is left to coagulate. The compacted curds are then
Feta
Sheep milk cheese
hagged, which means that the protein is truncated by enzymes contained in rennet, extracted from the stomachs of young calves. The resulting cheese curd
Bundz
Extinct Romance language of North Africa
agent"; "rennet"; "rennet") callu / cazu / cracu / cragu / giagu ("rennet") caglio ("rennet") caghju ("rennet") quagghiu / quagliu ("rennet") agaric agursal
African_Romance
Swedish semi-hard cow's-milk cheese
Milk is pasteurized to 72 °C (162 °F) then cooled to around 30 °C (86 °F). Rennet is added to coagulate the milk into curds and lactic acid enzymes are added
Svecia
Chemical compound
Calcium caseinate is semi-soluble in water, contrary to acid casein and rennet casein which are not soluble in water. Sodium caseinate is more water soluble
Calcium_caseinate
Enzyme that cleaves other proteins into smaller peptides
vegetarian rennet have been in use for hundreds of years in Europe and the Middle East for making kosher and halal cheeses. Vegetarian rennet from Withania
Protease
RENNET
RENNET
RENNET
RENNET
Boy/Male
Tamil
Keyurin | கேயà¯à®°à¯€à®¨
With An armlet
Surname or Lastname
English
English : occupational name for a barber, Anglo-Norman French barber, Old French barbier, from Late Latin barbarius, a derivative of barba ‘beard’. In the Middle Ages barbers not only cut hair and shaved beards, but also practised surgery and pulled teeth.Jewish (Ashkenazic) : occupational name from German Barbier ‘barber’.Catalan : occupational name for a barber, barber (see 1).Americanized form of any of numerous cognates of 1 in different languages, for example Spanish Barbero, Portuguese Barbeiro, French Barbier, Italian Barbieri.
Male
English
Anglicized form of Hebrew Yaanay, JAANAI means "whom Jehovah answers." In the bible, this is the name of a man in the tribe of Gad.
Boy/Male
Latin
Full of sorrows.
Boy/Male
Hindu, Indian
Belly Button; Word
Girl/Female
Indian
Girl/Female
Greek American English Latin
Christian.
Girl/Female
German, Swedish
Woman Warrior; Bright Battle
Girl/Female
American, British, English
Ruler with a Spear; Blend of Geri Plus Erica
Boy/Male
Gujarati, Hindu, Indian, Kannada, Malayalam, Marathi
Good Morning
RENNET
RENNET
RENNET
RENNET
RENNET
n.
Same as 1st Rennet.
n.
A rennet bag.
v. t.
To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg.
n.
The fourth stomach of a ruminant; rennet.
v.
The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk.
n.
Curd produced from milk by adding acetic acid, after rennet has ceased to cause coagulation.
n.
The stomach of a calf, prepared for rennet.
n.
An unorganized or unformed ferment, in distinction from an organized or living ferment; a soluble, or chemical, ferment. Ptyalin, pepsin, diastase, and rennet are good examples of enzymes.
n. pl.
The maws, or stomachs, of young calves, used as a rennet for curdling milk.
n.
The third division, or that between the reticulum, or honeycomb stomach, and the abomasum, or rennet stomach, in the stomach of ruminants; the omasum; the psalterium. So called from the numerous folds in its mucous membrane. See Illust of Ruminant.
n.
A bag in which rennet is kept.
n.
A name of many different kinds of apples. Cf. Reinette.
n.
A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.
n.
The change from a liquid to a thickened, curdlike, insoluble state, not by evaporation, but by some kind of chemical reaction; as, the spontaneous coagulation of freshly drawn blood; the coagulation of milk by rennet, or acid, and the coagulation of egg albumin by heat. Coagulation is generally the change of an albuminous body into an insoluble modification.
n.
The salted stomach of a calf, used in making cheese; a rennet bag.
n.
Rennet. See 3d Reed.
n.
See 2d Rennet.
a.
Provided or treated with rennet.
n.
See Rennet.
v. i.
To change into curd; to coagulate; as, rennet causes milk to curdle.