* Modern rennet is created through an extraction process which yields neat, dry tablets or a liquid which is very easy to work with. Traditional rennet was made by washing the stomach of a young ruminant after it has been slaughtered, and then salting it.
* Over time, butchers started offering rennet as a useful byproduct of their business, and eventually companies seized upon the idea of making rennet in tablet and liquid form for convenience. A typical rennet tablet is white, and around the size of a thumbnail.
Labels: cheese rennet