rennet

[ ren-it ]

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

/ 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

Word History and Origins

Origin of rennet¹

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

Word History and Origins

Origin of rennet¹

C15: related to Old English gerinnan to curdle, run

Example Sentences

Dosed with rennet—an enzyme produced in a calf’s stomach—it separates into the curds and whey beloved by Miss Muffet, ready to be drained, molded, and fermented into cheese.

From Time

Precision fermentation, which has been used for many years for insulin, or food ingredients such as rennet, is already presenting remarkable progress, potentially solving protein and other production gaps.

From Time

It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine.

From Project Gutenberg

If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes.

From Project Gutenberg

Some even recommend, that the liquid rennet should not be used until it is at least two months old.

From Project Gutenberg

If only one has been infused, and the rennet is intended for immediate use, the infusion requires only to be skimmed and strained.

From Project Gutenberg

The acidity of the lemon will, no doubt, increase also the coagulating power of any rennet to which it may be added.

From Project Gutenberg