In the morning, put the arnotta-water into the tub of milk, along with the infusion of rennet, indispensable in making cheese.
When the rennet is put in, the heat of the milk should be from 90 to 96 degrees.
Probably the effect of the alkali in the annotto is more than counteracted by the acid in the rennet.
You may make it of milk that is entirely sweet by forming the curd with rennet.
rennet returned once more to the provost in great embarrassment.
She said: "My rennet is rather weak, so I have to use considerable."
The curd of skimmed milk (obtained by the addition of vinegar or rennet) is beaten to a paste with quick-lime, in fine powder.
Neither is it so light and wholesome as when turned with rennet.
The coloring fluid should be added just before the rennet is—unless white cheese is made.
The ripeness of the milk can also be determined by the use of the rennet test.
"inner membrane of a calf's fourth stomach," c.1400, probably from an unrecorded Old English *rynet, related to gerennan "cause to run together," because it makes milk run or curdle; from Proto-Germanic *rannijanan, causative of *renwanan "to run" (see run (v.)). Cf. German rinnen "to run," gerinnen "to curdle."
variety of apple, 1560s, from French reinette, literally "little queen," diminutive of reine "queen," from Latin regina (see Regina).