- the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.
- the rennin-containing substance from the stomach of the calf.
- a preparation or extract of the rennet membrane, used to curdle milk, as in making cheese, junket, etc.
Origin of rennet
Examples from the Web for rennet
When the rennet is put in, the heat of the milk should be from 90 to 96 degrees.
You may make it of milk that is entirely sweet by forming the curd with rennet.
The rennet must soak all night in the water before it can be fit for use.
She said: "My rennet is rather weak, so I have to use considerable."
Rennet returned once more to the provost in great embarrassment.Notre-Dame de Paris
- the membrane lining the fourth stomach (abomasum) of a young calf
- the stomach of certain other young animals
- a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket
Word Origin and History for rennet
"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).