Rennet for Cheese Making

Rennet for Cheese Making

Rennet is a coagulating enzyme used in cheesemaking to turn liquid milk into a firm curd. It works by breaking down kappa-casein, allowing milk proteins to clump together and form a solid mass.

⭐ Types of Rennet

1. Animal Rennet (Traditional)

Made from the abomasum (fourth stomach) of young calves, lambs, or kids.
Contains the enzyme chymosin.
Best for aged cheeses because it produces a stronger curd and better flavor development.
Common in: Parmesan, Cheddar, Manchego, Gouda.

Pros: Excellent flavor; very reliable
Cons: Not vegetarian; may be hard to source locally

2. Vegetable Rennet (Plant-Based)

Derived from plants like thistle, nettle, artichoke, fig sap, or cardoon.
Traditionally used in Mediterranean cheeses.

Pros: Vegetarian-friendly, natural
Cons: Can cause bitterness in aged cheeses; best for fresh or young cheeses

3. Microbial Rennet

Produced by fungi (like Rhizomucor miehei).
Often labeled as “vegetarian rennet”.
Very common in commercial cheese production.

Pros: Inexpensive; vegetarian
Cons: Can create bitterness if the cheese is aged a long time

4. FPC Rennet (Fermentation-Produced Chymosin)

The most consistent rennet used worldwide.
Created through fermentation using genetically modified bacteria or fungi.
Chemically identical to natural chymosin.

Pros: Very predictable, clean flavor, preferred by many artisan cheesemakers
Cons: Not considered “traditional” by some

⭐ Forms of Rennet

✔ Liquid Rennet

Most common and easiest to measure.
Widely used for all cheese types.

✔ Tablet Rennet

Long shelf life, portable.
Must be dissolved before use.

✔ Powdered Rennet

Highly concentrated.
Used more by commercial cheesemakers.

🧊 How to Store Rennet

Refrigerate after opening.
Liquids: good for ~1 year.
Tablets/powders: store in a cool, dry place, last several years.
Avoid heat, air, and light.

🥛 How Much Rennet to Use

General rule (liquid rennet):

¼ teaspoon per 4 liters (1 gallon) of milk
Always dilute in non-chlorinated water (distilled or filtered).

Note: Different brands vary—check your bottle.

🧀 Best Rennet for Different Cheeses

Cheese Type	Recommended Rennet
Mozzarella	Liquid animal or FPC
Cheddar	Animal or FPC
Parmesan	Animal rennet
Brie/Camembert	Liquid animal rennet
Feta	Animal or microbial
Paneer/Ricotta	No rennet needed
Fresh cheeses (queso fresco, farmer's cheese)	Any rennet works

🛒 Where to Buy Rennet (General Options)

Cheesemaking supply stores
Homebrewing shops
Online retailers (Amazon, New England Cheesemaking Supply, etc.)
Some specialty grocery stores

OTHER SOURCES

What is rennet?

Traditional animal rennet is an enzyme derived from the stomachs of calves, lambs or goats before they consume anything but milk. (Ours is all from calves.) It is about 90% pure chymosin.

Vegetable rennet is obtained from a type of mold (Mucur Miehei). However, even though it is derived from mold, there is no mold contained in the final product. It is an equivalent chymosin product which works equally well but is not animal derived.

We have recently added organic vegetable rennet to our catalog. Rennet thrives at temperatures in the 85-105F range, but it won't be deactivated completely until it reaches the 140F's. Rennet continues working to set the milk as long as it has the right conditions. So, when a recipe calls for cutting the curds after a certain time period, it is important to follow the directions. Otherwise, your curds may be too firm for the cheese you are trying to make.

How do I choose which rennet to use?

Rennet is standardized, so all the different kinds of rennet (liquid, tablet or powder) work the same to set milk. Liquid is the easiest to work with because you can measure it very precisely. However, the powders and tablets will keep better under more adverse conditions.

Calf rennet is considered to be the best choice for longer aged cheeses because some of its residual components help to complete the breakdown of proteins. Some of the more complex proteins in the vegetable rennet can have a slightly bitter taste after 6 months of aging. The liquid vegetable rennet is Kosher, but it has been re-packaged without Kosher supervision.

How much salt is in rennet?

The amount of salt in rennet is miniscule. It is there as a preservative. Considering that you add 1/4 teaspoon of rennet to a gallon of milk and that much of the rennet runs off with the whey during draining, the amount of salt left in the cheese is virtually impossible to measure.

If you are interested in making cheese with no salt, the fresh cheeses, Mozzarella and Ricotta are best suited for this. The aged cheeses require a slight amount of salt to sow bacterial activity.

VIDEO:

Rennet Coagulation

Rennet Coagulation :

🧀 Rennet Coagulation

Rennet coagulation is the enzymatic process that transforms milk from a liquid into a gel-like curd by breaking down specific milk proteins.
This step is fundamental for producing most cheeses, especially firm and aged types.

🔬 How Rennet Coagulation Works

Rennet coagulation happens in two main phases:
1. Enzymatic Phase (Primary Phase)
2. Aggregation/Gelation Phase (Secondary Phase)

1. Enzymatic Phase (Chymosin Action)

The key enzyme in rennet, chymosin, targets the milk protein κ-casein, which normally stabilizes casein micelles and keeps milk liquid.

What chymosin does:

Cuts κ-casein at a specific peptide bond
Removes the “hairy” stabilizing layer on casein micelles
Leaves the micelles unstable and ready to bond with each other

This reaction happens relatively quickly—usually within 1–5 minutes after adding rennet to milk.

2. Aggregation & Gelation Phase

After κ-casein is cleaved, the remaining casein micelles can now join together.

In this phase:

Calcium bridges form between casein micelles
Micelles cluster into a 3D network
Milk transforms from liquid → soft gel
Whey begins to separate

This gelation typically occurs over 10–30 minutes, depending on:

Temperature
Milk composition
Rennet strength
Calcium levels
Acidity (pH)

🧪 Factors Influencing Rennet Coagulation

1. Temperature

Optimal: 30–35°C (86–95°F)
Too cold → slow or incomplete curd
Too hot → curd fails or becomes tough

2. pH of Milk

Optimal pH: 6.4–6.6
Too high (alkaline): weak curd
Too low (acidic): too rapid coagulation or brittle curds

3. Calcium Levels

Calcium chloride (CaCl₂) is often added—especially to pasteurized or homogenized milk—to improve curd firmness.

4. Rennet Strength & Type

Liquid rennet, microbial rennet, or fermentation-produced chymosin each coagulate at different rates.

5. Milk Quality

Raw milk coagulates differently from pasteurized milk.
Goat and sheep milk coagulate faster than cow’s milk.

🧀 Stages of Curd Formation

Setting (flocculation) – Milk begins to thicken
Soft gel formation – Curds hold together softly
Cutting stage – Curd is firm enough to cut cleanly
Syneresis – Whey expulsion occurs as curds shrink
Final curd texture – Determined by time, temperature, and stirring

📌 Why Rennet Coagulation Matters

It influences:

Cheese texture (soft, semi-hard, hard)
Moisture content
Aging potential
Flavor development
Yield efficiency

For example:

Short coagulation → softer cheese (Brie, Camembert)
Longer coagulation → firmer curd (Cheddar, Parmesan)

OTHER SOURCES

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 VIDEO:

Rennet Enzymes

Rennet Enzymes :

🧀 Rennet Enzymes: A Complete Guide

What Is Rennet?

Rennet is a collection of enzymes—mainly chymosin, but also pepsin and lipase—used to coagulate milk.
Its primary function is to turn liquid milk into curds (solids) and whey (liquid), which is the first essential step in making cheese.

⭐ How Rennet Works

Rennet specifically acts on κ-casein, a protein that keeps milk in a liquid state.
When rennet breaks this protein down:

The milk proteins bond together
Curds form
Whey separates

This forms the base structure of cheeses like Cheddar, Parmesan, Gouda, Mozzarella, and many others.

🧪 Types of Rennet

1. Animal Rennet

Extracted from the abomasum (fourth stomach) of unweaned calves, lambs, or kids
High in chymosin (80–95%), giving excellent curd formation
Preferred for traditional hard cheeses (e.g., Parmigiano Reggiano)

Properties:
✔ Strong enzyme activity
✔ Consistent, clean flavor development
✔ Historically used for centuries

2. Microbial Rennet

Produced from molds like Rhizomucor miehei
Suitable for vegetarians
Often used in industrial cheesemaking

Pros:
✔ Cheaper
✔ Vegetarian
Cons:
✖ Can create slight bitterness in long-aged cheeses

3. Fermentation-Produced Chymosin (FPC)

The most common rennet today
Made by inserting the calf chymosin gene into microbes (like yeast), which then produce pure chymosin
Fully vegetarian
Extremely consistent—used in 90%+ commercial cheeses

Benefits:
✔ High purity
✔ Predictable performance
✔ No off-flavors
✔ Halal & kosher versions widely available

4. Vegetable Rennet

Derived from plants with coagulating properties:

Thistle (cardoon)
Nettle
Fig sap
Mallow

Used mostly in traditional Mediterranean cheeses like Torta del Casar.

Flavor:
Produces soft, creamy textures with a slightly herbal or bitter complexity.

🧀 Forms of Rennet

Rennet comes in several formats depending on your use:

• Liquid rennet

Most common for home cheesemaking
Fast and easy to measure

• Tablet rennet

Shelf-stable, convenient

• Powdered rennet

High concentration; used commercially

📏 Using Rennet (Home Cheesemaking)

A typical dosage for milk:

Liquid rennet: 1/4–1/2 teaspoon per 4 liters (1 gallon) milk
Tablet rennet: 1/4–1/2 tablet per 4 liters

Always dilute rennet in non-chlorinated water before adding to milk.

🍕 Which Cheeses Use Rennet?

Most non-acid-coagulated cheeses require rennet, including:

Cheddar
Mozzarella
Gouda
Parmesan
Swiss
Blue cheeses
Brie & Camembert

Cheeses not requiring rennet (acid-based):

OTHER SOURCES

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 VIDEO

Why Rennet

Why Cheese 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.

VIDEO:

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.

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