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

Rennet, an enzyme naturally present in the stomachs of ruminants, would prompt the milk to coagulate, separating into curds and whey, thus laying the groundwork for modern cheese production.

From Salon • Oct. 3, 2024

Rennet comes from the stomach of a calf and is a key ingredient in high-quality Parmesan cheese, but it's certainly something to be avoided if you're fully vegetarian.

From Salon • Jul. 31, 2022

Don’s forced into a dinner with the relentlessly gauche Herb Rennet of Jaguar, and we meet Herb’s excruciating wife, Peaches.

From Slate • May 6, 2013

Don doesn’t want to stand before shareholders, or Herb Rennet.

From Slate • May 6, 2013

Rennet is prepared from the salted stomach or intestines of the sucking calf, the unweaned lamb, the young kid, or even the young pig.

From Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. by Allen, Richard L.