Definition of rennet in English:

rennet

noun

  • 1Curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese.

    • ‘Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water.’
    • ‘The following catalogs offer rennet and other cheese-making supplies.’
    • ‘The seeds of the fruits are diuretic and can be used as a substitute for rennet to curdle milk.’
    • ‘Paneer is a cheese made from pure milk without the animal agent, rennet, that is found in other cheeses.’
    • ‘The first stage of the cheese production is mixing rennet with fresh morning milk.’
    • ‘Milk in cheese production is curdled using chymosin - an enzyme present in rennet, found in calves' stomachs.’
    • ‘Instead of being curdled with rennet as most cheeses are nowadays, the milk is soured with lactic acid-producing bacteria and left to separate naturally.’
    • ‘The milk is then mixed with the morning's milking in huge copper cauldrons and the rennet is added.’
    • ‘Once the blended milk is warmed to the correct temperature, she adds rennet, leaves the mixture to set, then drains off the whey - which, in the old-fashioned way, is fed to the pigs.’
    • ‘My answer is generally that I will not eat any food an animal has died to produce ie. red and white meat, gelatine, cochineal and animal rennet or whey.’
    • ‘Starter, developed using a mother culture from the lab, is added to the pasteurized milk inline on its way to the cheese vats, where rennet is added.’
    • ‘While the vats are pumped full of milk, rennet, calcium and starters are added.’
    • ‘The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to form curds, and cheese was discovered.’
    1. 1.1 Any preparation containing rennin, especially a pudding.

Origin

Late 15th century: probably related to run.

Pronunciation:

rennet

/ˈrenət/