rennet

American  

[ren-it] / ˈrɛn ɪt /

noun

1. the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.

2. the rennin-containing substance from the stomach of the calf.

3. a preparation or extract of the rennet membrane, used to curdle milk, as in making cheese, junket, etc.

---

rennet British  

/ ˈrɛnɪt /

noun

1. 1. the membrane lining the fourth stomach (abomasum) of a young calf

   2. the stomach of certain other young animals

2. a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket

---

Etymology

Origin of rennet

1400–50; late Middle English; compare Old English gerennan, Old High German gerennen to coagulate; akin to run

Example Sentences

See Examples For:

rennet

Other types of precision fermentation are already used in a variety of foods: Artificial flavors like vanillin, the vitamins added to cereal, and the rennet used in most dairy cheese are all precision-fermented.

From Salon ● Aug. 19, 2024

Tip: Most Parmesan is made with animal rennet in processing, but some are made with vegetarian enzymes.

From Seattle Times ● May 7, 2023

In France, explains Mons Formation cheese educator Susan Sturman, ACS CCP, CCSE, anything but animal rennet is forbidden for the 46 AOP cheeses.

From Salon ● Feb. 20, 2023

"Some of our rennet comes from Scandinavia and, since we came out of Europe, we have seen prices go up."

From BBC ● Mar. 13, 2022

Somebody must kill a calf, for cheese could not be made without rennet, and rennet is the lining of a young calf’s stomach.

From "Little House in the Big Woods" by Laura Ingalls Wilder