Yotam Ottolenghi

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.

Israeli Chef

Rennet is essential in transforming liquid milk into solid cheese, a crucial stage in cheesemaking.

Cheese Making

Rennet can be animal-based or from alternative sources like plants for vegetarians.

Different Sources

When cooking or reading recipes, rennet may be referenced as a way to thicken dairy products.

Rennet in Recipes

Historically, rennet was obtained directly from the stomachs of young ruminant animals.

Traditional Uses

Some traditional cheeses specify the type of rennet for authentic taste and texture.

Culinary Authenticity

The use of animal rennet might concern those attentive to animal rights and vegetarians.

Animal Welfare

 its proteins start to aggregate and curdle. That's why spoiled milk is clumpy. Cheesemakers usually add an enzyme called rennet, naturally found inside of cows, goats, and some other mammals to help this process along. Eventually, those little curdles turn into bigger curds,

The beneficial bacteria...

 in our everyday lives, just in supersmall quantities. Several vitamins, flavors and enzymes are already made in cell cultures. In fact, rennet, which is the set of enzymes used to turn milk into curds and whey for cheese-making,