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.

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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

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Etymology

Origin of rennet

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

Example Sentences

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

Additionally, the only ingredients that can be used to make real Parmigiano Reggiano are "milk, salt, and rennet only, with no additives and no preservatives."

From Salon • Feb. 4, 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

Crossing the Rubicon earns you camaraderie — a network of fellow artisans where you can pick up the phone to talk rennet, milk, pricing or equipment.

From Seattle Times • Mar. 11, 2022

There would be enough rennet for Aunt Polly and Grandma and Ma.

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