Rennet helps produces curds used in the cheesemaking process.
Rennet has been used in the cheesemaking process for many generations. It is a compound of enzymes that decompose casein, a protein found in milk. Once it is activated, milk curdles to produce curds and whey. Curds are the main ingredient found in cheese. Sources of the enzymes can be from animal, vegetal, recombining or microbiologic. Commercially available rennet can be found in liquid or tablet forms. Custard desserts can also be made using rennet.
Fresh Cheese
Making fresh cheese involves combining the curd produced by a process of acidification and rennet. The cheeses produced are typically white and a milk sour taste. Rennet aids in breaking down the casein protein found in the milk. An example of a cheese made in this fashion is caprino.
Soft Cheese
Using only rennet produces a softer cheese and these cheeses are divided in two main categories. The difference in the two groups is the seasoning time period. The water content is around 45 percent to 55 percent and matures in as little as a few days. Younger cheeses are more white in color and becomes more yellow as it matures.
Custard Desserts
Rennet can also be used to make custard desserts, different flavors are found at the grocery store in the pudding aisle. Recipes can be found on packages of rennet dessert mixes, such as Junket brand. Most of the instructions call for making the custard mix then chilling to set. Available flavors include vanilla, raspberry and chocolate. If you can't find it at your local grocery store, a few online stores carry the product.
Rennet History
Rennet is a combination of enzymes originally derived from the lining of animal stomachs. Rennin is the active enzyme found in the stomach. Since one of its actions is to help breakdown casein, it was originally harvested from the stomachs of animals that were still consuming milk. Vegetable sources have been used since about 1990. Modern rennet is produced by recombinant bacteria that produce the protein. The result is a product accepted by vegetarians with a lower cost to produce. The liquid form is better-suited for making cheese in large quantities while solid tablets are best for smaller home batches.
Tags: been used, casein protein, casein protein found, cheesemaking process, found milk, grocery store, protein found
