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1Curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese.
- ‘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.’
- ‘Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water.’
- ‘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.’
- ‘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.’
- ‘Milk in cheese production is curdled using chymosin - an enzyme present in rennet, found in calves' stomachs.’
- ‘While the vats are pumped full of milk, rennet, calcium and starters are added.’
- ‘The first stage of the cheese production is mixing rennet with fresh morning milk.’
- ‘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.’
- ‘The following catalogs offer rennet and other cheese-making supplies.’
- ‘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.’
- ‘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.’
- 1.1 Any preparation containing rennin, especially a pudding.
Late 15th century: probably related to run.
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