Rennet is an essential part of the cheese making process only very fresh, fragile curd cheeses can be made without it. It is used to coagulate the milk and set it into jelly Sam Holden is pictured here adding liquid rennet to the vat. It was probably discovered by accident when animal stomachs were used as vessels to store and transport milk in ancient times. Click here if you want to know the science bit about how rennet coagulates milk.
Animal rennet is an enzyme obtained from the fourth stomach of an unweaned calf this can include veal calves, or even lamb and kid but is nowadays available in a liquid form though some still traditional producers — e.
Beaufort — still use strips of dried stomach. Why can it only come from young unweaned calves? As the calves get older the amount of chymosin reduces and other enzymes take its place those necessary for digesting other foodstuffs. Think about it… for dairy farms to have constant milk supply, their animals must have offspring yearly.
This is the paradox of the dairy industry: in order to have milk, many young calves are killed every year. So it is economic to use the stomach linings of these animals for rennet, bearing in mind that even if there were no demand for rennet, these animals would still be slaughtered. So the supermarkets turned to vegetarian rennet. Vegetarian rennet can be produced by two methods:. If, as Clifton Fadiman once said, 'cheese is milk's leap toward immortality,' then rennet could be considered the springboard of cheesemaking.
Stripped down to its most basic processes, the first steps of cheesemaking involve taking warm milk, adding a starter culture to convert the lactose in the milk to lactic acid and adding rennet. The lactic acid begins coagulating the milk in a slow process that yields a delicate curd and some cheeses are still made using this method as the sole form of coagulation.
Most cheeses, however, also employ rennet to separate the curds from the whey, speeding up the process and leading to a firmer, more elastic curd. Cravero Parmigiano Reggiano - made with animal rennet. The most common form of rennet traditionally used in cheesemaking is animal rennet, which comes from the lining of the fourth stomach of a young ruminant — generally a calf. The coagulating property of animal rennet is thought to have been discovered when one of our forebearers transported his or her milk inside a vessel made from a dried calf or lamb stomach.
In transit, the rennet from the stomach transformed the liquid milk into chunks of curd and watery whey. This transformation made cheese what it is today - a nutrient dense food that travels well and can keep for years. Mix well to resolve the rennet, then let sit for minutes before adding to milk. Like rennet tablets, powdered rennet can be stored for longer periods of time than liquid rennet. It will also survive better in warmer climates. Like liquid rennet, powdered rennet is easy to measure which makes it a top choice for cheese makers in hot climates.
Powdered rennet should always be diluted in cool, non-chlorinated water before it is added to milk. Get the best results when storing and aging Feta, Mozzarella, or other Mediterranean style cheese Close menu menu. Close menu search. Shopping Cart. Join The Cheese Making Club.
Learn Getting Started. Cheese Making FAQ. Cheese Travels. Customer Recipes. View All Articles. Good Milk List. General Info. Liquid Rennet. Rennet Tablets. Powdered Rennet. What is Rennet. Rennet is an enzyme used to coagulate milk, in order to form a thick curd.
Different Types of Rennet. Salt in Rennet. Junket Rennet. Homemade Rennet. How to Test Rennet. After six minutes, it will have formed a curd that will hold a knife cut. How Long Diluted Rennet Lasts. Once diluted, rennet should be used within 30 minutes for the best results. Non-GMO Rennet. All of our rennet is Non-GMO, we have taken a strong stand against genetic modification. Maintain Heat After Adding Rennet. We recommend stopping the heat a degree or two before reaching the final temperature.
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