the.com/rennet
the reason cheese exists is a baby cow's stomach quietly betraying its own milk
means Rennet is a substance, traditionally taken from the stomach lining of young calves, that contains enzymes which curdle milk to make cheese.
from From Old English, related to a word meaning 'to run' or 'to coagulate' — the same root behind 'run' and 'rennet,' because rennet is literally what makes milk run together into curds. A cousin of the Dutch and German words for the same cheese-making agent, all circling that idea of liquid setting and gathering.
- source
- Enzymes from the fourth stomach of unweaned calves
- the enzyme
- Chymosin clots milk into curds and whey
- happy accident
- Legend credits a nomad's stomach-pouch canteen of milk
- vegetarian fix
- Most modern rennet is lab-grown microbial chymosin
- plant version
- Thistle and fig sap can curdle milk too
maitozyme — gm rennet enzyme produced by kluyveromyces marxianus, fda-approved in 1990 for cheese-making
chymosin — naturally occurring enzyme from calf stomach lining, primary active ingredient in traditional liquid rennet