Rennet Coagulation

Rennet Coagulation :

Cheese Rennet
* This extract contains a number of enzymes which are designed to help these animals digest their mother's milk, and when added to milk, rennet will cause the milk to coagulate, forming the curds and whey which are so essential in the cheesemaking process.
* Junket is a dessert which is made with sweetened, flavored milk, mixed with rennet to coagulate it. The coagulation causes the junket to set into a soft pudding, which is typically served chilled, often topped with fruit or spices.
Cheese Rennet

Rennet Enzymes

Rennet Enzymes :

Cheese Rennet
* Some cheesemakers continue to make and use rennet in this way; the vast majority use commercially processed rennet, which is made by creating a slurry and then subjecting it to a compound which will cause the enzymes to precipitate out. The main enzyme in rennet is rennin, although there are a few other enzymes as well, and the precise content depends on the animal the rennet comes from; sheep rennet, for example, is different from cow rennet.
* Before the rennet can be added to a recipe, it must be dissolved in cool water; dissolution is critical for the rennet to work. One important thing to know when working with rennet tablets is that high heat will deactivate the enzymes, which is why cool water is required for dissolution, and why temperature control of the milk used for cheese, junket, and other foods which call for rennet is very important.
Cheese Rennet

Why Rennet

Why Rennet :
Cheese Rennet
* Once curds have formed, cheese makers can cut the curds, drain them, and pack them into molds to make cheese. Several plants produce natural rennet compounds, as do some microbes, and these non-animal sources of rennet can be found for sale in stores which cater to vegetarians, and in shops which produce kosher dairy products.
* Cheese is used in a dazzling array of culinary applications, with various types of cheeses being called for depending upon the desired effect. To make cheese, rennet, an enzyme complex produced in the stomach of all mammals, is introduced to milk.
Cheese Rennet

Liquid Rennet

Liquid Rennet
Cheese Rennet
* 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.
Cheese Rennet