rennet

A small amount of rennet is added and left for 24 hours.

After being left for two hours rennet is added to the milk.

Rennet managed to set the coffee cup down without spilling any.

The only ingredients in the cheese are milk, rennet and salt.

In most German dairies today, it is made with rennet.

They add salt and a substance from the stomach of young cows called rennet.

Very often such cheeses are made with a vegetarian rennet and natural sea salt.

Once the rennet is added, the mixture must be allowed to set and form curds.

In the stomach, rennet allows the animal to digest its mother's milk.

The milk must be "ripened" before adding in the rennet.

It is said that in the past sea water, rather than rennet, was used as a curdling agent.

The milk is first heated and curdled by the addition of rennet.

Rennet - a piece of calf's innards usually - was added straight away.

The natural rennet is added to obtain the solids.

Rennet is a mixture of enzymes used to coagulate cheese.

Only natural whey culture is allowed as a starter, together with calf rennet.

Newer techniques for making cheese include a chemical process with artificial rennet.

The milk is heated to 30-32 C and the rennet is added.

It is packed hard with snow and reeks like sour rennet.

Worldwide, there is no industrial production for vegetable rennet.

The addition of rennet must occur within 48 hours of milking.

After adding the rennet, the cheese milk is left to form curds over a period of time.

Vegetable "rennet" can also be made from plants like fig leaves and thistle.

Rennet is added as well, and the milk is left to coagulate.

Unlike other types of cheese, it does not use rennet as the coagulation agent.