CHEESE RENNET

Why Rennet

This is a fantastic and fundamental question. The "why" of rennet is the very heart of what makes cheesemaking possible. It's the single most important ingredient that transforms a simple liquid into one of the world's most diverse and beloved foods.

Let's break down exactly why rennet is so essential.

The Core Reason: Rennet is The Architect of Cheese

At its simplest, rennet is used to turn liquid milk into a solid curd. Without rennet, you cannot make cheese. You would only have flavored milk.

But to truly understand why, we need to look at the science. Rennet isn't just an ingredient; it's a biological catalyst that performs a precise and brilliant act of molecular engineering.

1. The Science: From Liquid Emulsion to Solid Curd

Think of milk. It's a stable liquid, an emulsion of fat, protein, and water. The primary protein is called casein, and it exists as tiny particles called casein micelles, which are suspended throughout the milk.

These micelles have a negative electrical charge, which makes them repel each other, like tiny magnets with the same poles facing each other. This repulsion is what keeps milk smooth and liquid.

This is where rennet comes in. Rennet contains a powerful enzyme called chymosin.

Chymosin acts like a pair of microscopic, highly specific scissors. It doesn't just randomly attack the milk; it seeks out and snips off a specific part of the casein micelle called the kappa-casein.

This kappa-casein is what's keeping the micelles stable and repelling each other. Once the chymosin in rennet "snips" it off, the micelles lose their negative charge. They immediately lose their ability to repel each other and begin to clump together in a massive chain reaction.

These clumped micelles form a three-dimensional net or mesh that traps the fat and other proteins inside. This solid mass is the curd, and the liquid that is left behind is the whey.

In short: Rennet's job is to neutralize the repulsive force in milk, allowing the proteins to join together and form a solid.

2. Why This Transformation is So Crucial

This simple act of coagulation is the foundation for everything we love about cheese.

It Creates the Structure: Without the solid curd created by rennet, you have nothing to press, salt, or age. The curd is the literal building block of cheese, the matrix that gives it shape and form.
It Concentrates Flavor and Fat: The curd is where all the flavor and fat from the milk are concentrated. The whey is mostly water and sugar (lactose). By separating the curd from the whey, you are concentrating the very essence of cheese.
It Allows for Aging: You cannot age liquid milk. The solid, stable curd created by rennet is what can be transformed through aging. The complex flavors of a sharp cheddar, a creamy brie, or a salty parmesan are all developed over weeks, months, or years from this initial solid structure. The enzymes and microbes that create these flavors need a solid matrix to work on.
It Controls Texture and Moisture: The way the cheesemaker handles the renneted curd—how large or small they cut it, how much they stir it, how much whey they drain—determines the final texture of the cheese. A large curd with lots of whey retained becomes a creamy, soft cheese like brie. A small curd with most of the whey drained becomes a hard, aged cheese like parmesan. None of this is possible without the initial coagulation by rennet.

3. What Would Happen Without Rennet?

To understand why rennet is so essential, it's helpful to look at the alternative: acid coagulation.

You can also make milk curdle by adding an acid, like lemon juice or vinegar. This is how fresh cheeses like Indian paneer or Mexican queso fresco are made.

However, acid-coagulated curds are completely different:

They have a crumbly, squeaky texture, not a smooth, melty one.
They do not melt well. A paneer curd will never become the gooey topping on a pizza.
They have very little aging potential. Their structure breaks down quickly and doesn't develop complex flavors.

So, for the vast majority of cheeses we know and love—Cheddar, Gouda, Brie, Mozzarella, Parmesan, Swiss—rennet is the non-negotiable, essential catalyst that makes them what they are.

In conclusion, we use rennet because it is the only ingredient that can perform the precise molecular task of turning liquid milk into the perfect solid curd, which serves as the foundation for the incredible diversity of texture, flavor, and form that makes the world of cheese so magnificent.

Liquid Rennet

Liquid rennet is a very popular and convenient form of this essential cheesemaking ingredient. Let's take a deep dive into what it is, why it's used, and how to work with it effectively.

The Ultimate Guide to Liquid Rennet: Precision in a Bottle

Liquid rennet is simply a solution of coagulating enzymes—most commonly chymosin—suspended in a liquid carrier, usually purified water with a preservative. It offers a high degree of accuracy and ease of use that is highly valued by both commercial cheesemakers and home hobbyists. It is not a different substance than powdered or tablet rennet, but rather a more convenient and consistent delivery system.

1. Why Use Liquid Rennet? The Advantages

The primary reason for liquid rennet's popularity is its precision and ease of use, which solves many common problems in cheesemaking.

Accuracy and Consistency: This is the biggest advantage. Measuring drops from a dropper bottle is far more accurate than trying to crush a quarter of a tablet or estimate a pinch of powder. This consistency is crucial for achieving the same result batch after batch, especially for aged cheeses where precise moisture content is key.
Ease of Incorporation: Liquid rennet disperses into milk instantly and evenly. There is no need to pre-dissolve it in a separate cup of water, which is a required step for tablets and powders. This reduces the risk of the rennet clumping or not distributing properly, which can lead to an uneven coagulation.
Long Shelf Life and Stability: When stored correctly in the refrigerator, liquid rennet is very stable. The preservatives in the solution protect the delicate enzymes from degrading, giving it a reliable shelf life, often for a year or more once opened.
No Undissolved Particles: Because it's already in solution, there is no risk of having undissolved grains of rennet in your milk, which can create hard spots or a chalky texture in the final cheese.

2. The Different Types of Liquid Rennet

Just like other forms, liquid rennet is available from different sources, and it's important to know which one you are using.

Animal-Based Liquid Rennet: This is the most common type. It contains chymosin, which is often produced via FPC (Fermentation-Produced Chymosin) in a lab and then suspended in the liquid solution. It provides the classic, clean break and flavor profile expected in most traditional cheeses like Cheddar, Gouda, and Camembert.
Microbial Liquid Rennet: This type contains coagulating enzymes derived from microbes, most commonly Mucor miehei. It is 100% vegetarian-friendly. It produces a slightly softer curd and can sometimes result in a more "mushroomy" or "yeasty" flavor note over time, which can be desirable in certain cheeses like Brie or Camembert.
Vegetable Liquid Rennet: This is less common to find pre-made in a stable liquid form, as the enzymes from plants can be less stable. However, some specialty suppliers do offer it. It is derived from plant sources like thistle or fig and is suitable for vegetarians.

3. How to Use Liquid Rennet: A Step-by-Step Guide

Using liquid rennet is straightforward, but precision is still key.

READ THE BOTTLE: This is the most important rule. Different brands have different concentrations. One brand might call for 3 drops per gallon of milk, while another might call for ½ a teaspoon. Always follow the specific dilution and dosage instructions provided by the manufacturer.
Dilution (If Required): Some highly concentrated liquid rennets require dilution with distilled, non-chlorinated water before use. This helps it distribute more evenly in the milk. If your instructions call for it, use a very clean measuring spoon or dropper and measure carefully.
Add at the Right Temperature: Add the rennet to your milk once it has reached the precise temperature called for in your recipe (e.g., 86°F / 30°C for a Camembert). The temperature is critical, as it affects how quickly and firmly the enzymes work.
Incorporate Gently: Pour the measured, diluted rennet into the milk. Stir it in with an up-and-down motion for about 30 seconds. Make sure every part of the milk has come into contact with the rennet. Do not over-stir. Over-stirring can break up the fragile curd network as it's trying to form.
Let It Rest: After stirring, stop all movement. Put the lid on your pot and leave it completely undisturbed for the time specified in your recipe. The milk needs to be perfectly still for the curd to form properly.

4. Pros and Cons at a Glance

Pros	Cons
Highly Accurate & Consistent	More Expensive than tablets/powder
Easy to Use & Measure	Must Be Refrigerated after opening
No Pre-Dissolving Needed	Strength Varies by Brand (requires re-calibration)
Long & Stable Shelf Life	Less Common in General Stores
Even Distribution in Milk

5. Storage and Purchasing

Storage: Liquid rennet must be stored in the refrigerator after opening. Make sure the cap is screwed on tightly to prevent contamination and evaporation. Keep it away from strong-smelling foods like onions, as it can absorb odors.
Purchasing: The best place to buy liquid rennet is from a dedicated cheesemaking supply company, either online or at a physical store. They will offer a variety of types and provide detailed information on their strength and usage. Some homebrewing or winemaking supply stores may also carry it.

In summary, liquid rennet is an excellent tool for any cheesemaker, from the home hobbyist to the commercial producer. Its precision and ease of use take much of the guesswork out of the critical coagulation step, leading to more consistent and successful cheesemaking.

CHEESE RENNET

It looks like you're asking about Rennet, one of the most important and ancient ingredients in the world of food production, especially for cheesemaking. Let's take a deep dive into what it is, where it comes from, and why it's so essential.

The Ultimate Guide to Rennet: The Science Behind the Cheese

Rennet is not a single ingredient but a complex of enzymes, the most important of which is chymosin. Its sole purpose is to cause milk to coagulate—to separate into solid curds and liquid whey. This simple but magical transformation is the foundational first step in making nearly every type of cheese we know and love.

1. The Core Function: The Science of Coagulation

To understand rennet, you have to understand milk. Milk is a stable emulsion of fat, protein, and water. The primary protein in milk is called casein, and it exists as tiny particles called "casein micelles" that are suspended in the liquid. These micelles have a negative charge, which causes them to repel each other, keeping the milk smooth and liquid.

This is where rennet comes in. The chymosin in rennet acts like a pair of microscopic scissors. It specifically targets and "snips" off a section of the casein micelles called kappa-casein. This kappa-casein is what keeps the micelles stable and repelling each other.

Once the kappa-casein is cut, the micelles lose their negative charge and begin to clump together. They form a three-dimensional net or mesh that traps the fat and other milk proteins, creating a solid gel-like mass. This mass is the curd, and the liquid that is left behind is the whey. Without rennet, this separation wouldn't happen, and we wouldn't have cheese.

2. The Traditional Source: Animal-Based Rennet

For thousands of years, rennet was sourced exclusively from animals.

Source: The most potent and traditional source of chymosin is the fourth stomach (the abomasum) of a young, milk-fed ruminant animal, most commonly a calf. Lambs and kid goats are also used.
Why the Fourth Stomach? This is the stomach chamber that produces chymosin to help the young animal digest its mother's milk. As the animal is weaned and begins to eat other foods, the production of chymosin decreases.
How It's Made: The stomachs are cleaned, dried, cured, and then cut into small pieces or ground into a powder. A piece of this dried stomach, called a "rennet bag," can be soaked in milk or wine to extract the enzymes, which are then added to a vat of cheese milk.
Kosher and Halal Rennet: This is still animal-based rennet, but it must be produced under strict religious dietary laws. For kosher rennet, it must come from a kosher-slaughtered animal and be processed under rabbinical supervision. Halal rennet follows similar Islamic principles.

3. The Modern Alternatives: A Guide for Every Diet

Today, there are several types of rennet available, which is crucial for vegetarians and for large-scale cheesemaking.

Vegetable Rennet: This is not technically rennet, as it doesn't contain chymosin. It's a broad term for any enzyme derived from a plant that can coagulate milk. Sources include:
- Thistle flowers
- Fig tree bark or sap
- Artichokes
- Nettles These enzymes work in a similar way to chymosin and are perfectly suitable for vegetarians. Cheeses made with vegetable rennet will often be labeled as such.
Microbial Rennet: This type of rennet is derived from molds, most commonly Mucor miehei. The mold is grown in a lab, and it produces a coagulating enzyme during fermentation. This type of rennet is also vegetarian-friendly and is popular because it is consistent, reliable, and can be produced in large quantities.
FPC (Fermentation-Produced Chymosin): This is the most common type of rennet used in commercial cheesemaking today, accounting for over 90% of the market. It is real, animal chymosin, but it's not extracted from a stomach. Scientists isolated the gene responsible for producing chymosin in a calf and inserted it into the DNA of a microorganism, like yeast, bacteria, or fungi. This microbe is then fermented in a lab, and it produces large quantities of pure chymosin. This provides the traditional coagulation without the need for animal stomachs. While it is technically an animal product, many vegetarians consider it acceptable because no animal was directly harmed or killed in its production.

4. How to Tell What Kind of Rennet is in Your Cheese

This can be tricky, as labeling laws vary.

Check the Ingredients List: Look for terms like "enzymes," "rennet," "vegetable rennet," or "microbial rennet." If it just says "rennet," it's often assumed to be traditional animal rennet, but it could also be FPC.
Look for Kosher/Parve Symbols: A kosher or halale symbol on a cheese guarantees that the rennet used was sourced according to those religious laws, meaning it is animal-based but from a properly slaughtered animal.
When in Doubt, Ask: For artisanal cheeses at a farmer's market, the cheesemaker is your best source of information. They will be happy to tell you exactly how they coagulate their milk.

In conclusion, rennet is the unsung hero of the cheese world. From its ancient origins as a simple animal byproduct to its modern, high-tech forms, this single enzyme is responsible for the vast and delicious diversity of cheese we enjoy today.

Cheese Rennet

Cheese Rennet is a native plant that thrives in fields and along roadsides. It features a sturdy, upright, square stem with short branches that culminate in spikes of small yellow flowers, which bloom in July and August.

The flowers of this plant are known to coagulate boiling milk; it is, however, mistakenly believed that the finest Cheshire cheese is made under their influence. According to Dr. Withering, when boiled in alum-water, these flowers impart a yellow hue to wool. The roots yield a vibrant red dye, comparable to that of madder. Additionally, they bestow a similar coloration to the bones of animals that consume them. Based on experiments conducted by the German chemist Succow, a decoction of the entire plant during its flowering stage, when combined with iron vitriol and spirit of salt, produces a striking green color, which can also be transferred to wool and silk.

Sheep and goats consume the yellow bed-straw, while horses, pigs, and cows tend to avoid it. In France, the flowers are recommended for treating hysterical conditions. The juice of the plant has been effectively utilized in Britain; an account in the Edinburgh Medical Commentaries suggests it serves as a potent remedy for scorbutic ailments.

rennet.

Have some calf stomach with your cheese rennet

Have some calf stomach with your Cheese Rennet

Vegetarian cheese refers to cheese that is not produced using rennet, an enzyme found naturally in the stomachs of animals. The majority of vegetarian cheeses are curdled using either plant-based sources, fungi, or bacteria. Vegetarians who avoid cheese containing rennet typically do so because it necessitates the slaughter of animals to obtain the enzymes. Distinguishing vegetarian cheese from cheese made with rennet can be quite challenging.

This indistinguishability often compels vegetarians, who are ethically opposed to animal harm, to consume cheeses that include rennet.

Although an increasing number of cheeses are being produced with vegetable rennet, it is generally difficult to identify the difference unless the packaging is explicitly marked as "vegetarian cheese." Recently, some grocery stores have begun to implement this labeling to assist vegetarian shoppers, who would otherwise struggle to differentiate between cheeses made with vegetable and animal rennet.

Besides consuming cheeses made with vegetable rennet, there are additional alternatives to traditional cheese. For example, vegans refrain from consuming cheese altogether since it is an animal byproduct, which necessitates the confinement and suffering of animals.

Nevertheless, many vegans do opt for cheese substitutes. One such substitute is Chreese, an all-natural, non-soy cheese alternative that requires significantly fewer natural resources and energy to produce compared to cheese made with rennet.

Cheese is merely one option among many. Numerous other all-natural alternatives can be found in local organic and health food stores. If you are a vegetarian who does not endorse animal suffering in any form, you might want to reconsider your dietary choices if you consume cheese made with animal rennet.

Cheese Rennet

Have some calf stomach with your cheese rennet Video :

What is Microbial Rennet in Cheese?

What is Microbial Rennet in Cheese?

Cheese is, by far, one of the tastiest foods on the planet. Everything is more delicious when it’s made with cheese: bread becomes America’s favorite food (pizza) when topped with cheese, a burger becomes much tastier when turned into a cheeseburger, and there’s nothing like a slice of cheese cake or cheese pie for dessert!

But have you ever examined the labels on your average package of cheese? There’s the classic ingredients like milk, but there are many more ingredients, all of which play a role in the flavor and texture of your cheeses (and even cheese wedding cakes). Read the label more closely, and you’ll find a few unusual ingredients–including something called “microbial rennet.”

“Rennet” is a coagulant, meaning it’s used to curdle the milk and turn it into cheese. It contains the enzyme rennin, also known as chymosin. But there are a number of types of rennet: animal-derived rennet, FPC rennet, vegetable rennet, vinegar, citric acid, and microbial rennet.

Microbial rennet is a coagulating agent that is produced by live organisms: yeast, fungi, or mold. These organisms are grown in lab conditions, where they can be strictly controlled and monitored. There are both pros and cons to using this type of rennet to coagulate the cheese:

Benefits of Microbial Rennet

It’s cheaper.

Compared to rennet produced from animals, microbial rennet is much cheaper to produce. This means that the cheeses made using microbial rennet can be sold at a lower price.

It’s vegetarian-friendly. This type of rennet is NOT derived from animals, meaning vegetarians are allowed to consume it (provided their diet permits them to consume milk).

It’s bitter.

Cheesemakers have discovered that using microbial rennet can cause the cheese to turn bitter, especially when the cheeses age. It may be more suitable for younger cheeses, but less so for cheeses intended to develop stronger flavors with age.

It’s hard to find. FPC rennet is a new type of microbial rennet produced since 1990, but it’s not “true” microbial rennet. The “true” microbial rennet is now much harder to find.

Health Benefits of Cheese

Is microbial rennet any better than animal-derived rennet? For the average meat-eater, animal rennet is the type most likely to produce quality cheeses. It’s closest to the original “source”, as it comes from the fourth stomach of a cow. However, it’s also more expensive than microbial rennet or FPC rennet, due to the fact that it’s less abundant.

Vegetable rennet comes from plants that contain the specific enzymes that coagulate milk and turn it into cheese. These plants include nettles, the bark of fig trees, and cardoon thistles. On the downside, they make the cheese very bitter, even more so than microbial rennet. The effects of the rennet can also be a bit unpredictable.

Citric acid and vinegar are both interesting types of coagulants. They are often used for ricotta cheese, as the sharp flavor of the vinegar and citric acid helps to enhance the creamy cheese flavor. This type of coagulant is most commonly used for heat-precipitated curds, and they are a true vegetarian option. However, the fact that the flavor is noticeable means it can’t be used for all cheeses.

Understanding the difference between these types of rennet goes a long way toward understanding exactly what goes into the food you eat. Just like you would learn what types of grapes are used to produce your favorite wines, it’s an equally good idea to learn what type of ingredients are used in your favorite cheeses! Cool. What is Microbial Rennet in Cheese?

What is Microbial Rennet in Cheese Video ? :

CHEESE RENNET

There are two definitions found on Cheese Rennet :

cheese rennet - Collaborative International Dictionary of English v.0.48 : Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate.

1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant.

2. an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin. [Written also runnet.]

Rennet ferment (Physiol. Chem.), the enzyme rennin, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The enzyme presumably acts by changing the casein of milk from a soluble to an insoluble form.

Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants. Cheese

1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.

2. A mass of pomace, or ground apples, pressed together in the form of a cheese.

3. The flat, circular, mucilaginous fruit of the dwarf mallow

4. A low courtesy; -- so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration. --De Quincey. --Thackeray. Cheese Rennet

CHEESE RENNET VIDEO :