Cheese making what is rennet

Cheesemakers start the process of making cheese by introducing bacteria to milk that converts lactose to lactic acid.

Rennet is then added to coagulate the milk. The enzymes in rennet cause the casein proteins in milk to cling together, forming a solid curd and trapping the fats and minerals in the milk that are essential for making cheese. Historically, rennet was harvested from the stomach lining of young cows, sheep, and goats, and many cheeses today are still made with this type of animal rennet. Cheesemakers also use rennet made from vegetable and microbial sources, as well as rennet that is genetically modified from animal enzymes and can be produced at a larger scale.

Rennet cheese uses rennet to coagulate the milk, while non-rennet cheese uses other ingredients such as vinegar, lemon, or other acidic substances.

In Wisconsin, we love rennet in all its forms, because we know that a little rennet can lead to a lot of romano, parmesan, muenster, or marbled blue-jack. Our cheesemakers have been perfecting their rennet-based recipes for years since before we were even a state and they've taken home a boatload of awards for their cheeses — more than any other state or nation in the world.

So, next time you want to sample some of the most amazing rennet cheese this planet has to offer, just make sure that chunk of cheese in your hand has a Proudly Wisconsin Cheese badge on the label. Trust us — your tastebuds will thank you. Craving award-winning aged cheddar, pining for parmesan, or searching for a new cheese to try? Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door.

What are you waiting for? In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta , to swiss cheese and cheddar varieties.

Select Size Add to Cart. This single strength liquid animal rennet is the highest quality form of rennet available on Liquid Animal Rennet Item Roz.

Liquid Vegetable Rennet Item Roz. Liquid Thistle Rennet Item Roz. Add to Cart. Tablet Vegetable Rennet Item R4. Vegetarian microbial rennet is created through the use of particular molds that acts similarly to the natural clotting enzyme occurring in animal rennet and is extracted from fungi - usually a species of the mould Rhizomucor.

Rennet strength is measured in International Milk Clotting Units IMCU and requires getting your calculator out when working out dosages at the dairy level. Use caution when adding more rennet though- too much will leave a bitter taste and can ruin the texture of the cheese you are aiming for. Instead, leave the lid on the milk pan and come back to it- rennet can take a little while to do its work.

This is why you may also see it being called microbial rennet. This type of rennet can also be kosher. These attributes make vegetable rennet a great resource when making cheese to serve a variety of food preferences and sensitivities. Foremost, it is important to note that animal rennet and vegetable rennet are not necessarily interchangeable. Each ingredient has its own unique traits and can affect your cheese differently. It also may not be as easy to use as animal rennet, as it can produce somewhat inconsistent results that beginners may have trouble compensating for.

It makes for an exciting learning process and is a great way to build your cheesemaking expertise. If you are not concerned about making a vegetarian cheese or unless your recipe specifically asks for vegetable rennet, animal-based rennet will likely be your best bet. It has a long track record of success and is generally a bit easier to work with. Still, vegetable rennet is a great way to procure vegetarian-friendly cheese that could be otherwise unattainable.

Cheesemaking corporations in the US are not required by law to list the kind of rennet used in their cheesemaking process on the packaging, so it can be difficult to navigate the grocery store for a truly vegetarian cheese. Rennet will come in either liquid or dry forms, both of which have their benefits and nuances to consider.

Below are the reasons why you might choose one over the other. Purchasing liquid vs. In certain cases, the use of calcium chloride can help your rennet perform better. Calcium chloride increases coagulation, especially in the case of milk that is pasteurized, homogenized, or low in total solids like reduced-fat milk. Ultra-pasteurized milk undergoes an intense high-heat sterilization treatment and is not recommended for use in cheesemaking—not even calcium chloride will compensate for it.

Calcium Chloride is added to the milk at the same point as rennet, so they work together to produce firm curds. As for how it works, calcium chloride introduces protein-fortifying calcium and slightly lowers the ph of your milk.