rennet

Everyday

1. A substance, traditionally from a calf's stomach, used to make milk curdle (go thick and lumpy) when making cheese. tree →
2. Vegetable or microbial rennet: a similar substance made from plants or microbes, used for vegetarian cheese. tree →

In the lessons

In science and food lessons, rennet contains an enzyme that makes milk proteins clump into curds, separating them from the liquid whey; curds become cheese. «Little Miss Muffet» ate curds and whey. Vegetarians check cheese labels for animal rennet. Phrases: «animal rennet», «vegetarian rennet», «curds and whey».

Examples

• Cheesemakers add rennet to milk to make curds. tree →
• Rennet makes the milk go thick and lumpy. tree →
• This cheese is made with vegetarian rennet. tree →
• Traditional rennet comes from a calf's stomach. tree →
• The curds are pressed into cheese and the whey drains away. tree →
• Junket is a soft pudding made with milk and rennet. tree →

Note

Uncountable: «some rennet». The key chemical is an enzyme called chymosin. Food trap: not all cheese is vegetarian, because animal rennet is used in some.