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.

    • ‘The following catalogs offer rennet and other cheese-making supplies.’
    • ‘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.’
    • ‘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 first stage of the cheese production is mixing rennet with fresh morning milk.’
    • ‘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.’
    • ‘Paneer is a cheese made from pure milk without the animal agent, rennet, that is found in other cheeses.’
    • ‘The seeds of the fruits are diuretic and can be used as a substitute for rennet to curdle milk.’
    • ‘Milk in cheese production is curdled using chymosin - an enzyme present in rennet, found in calves' stomachs.’
    • ‘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.’
    • ‘Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water.’
    • ‘The milk is then mixed with the morning's milking in huge copper cauldrons and the rennet is added.’
    • ‘While the vats are pumped full of milk, rennet, calcium and starters are added.’
    1. 1.1Any preparation containing rennin, especially a pudding.

Origin

Late 15th century: probably related to run.

Pronunciation:

rennet

/ˈrenət/