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

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

Though there are some cheeses that, in France, would have traditionally been made via lactic fermentation, producers today usually add a touch of animal rennet to ensure that fermentation gets off to an excellent start.

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

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

When the milk was heated enough, Ma squeezed every drop of water from the rennet in the cloth, and then she poured the water into the milk.

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