How to Use rennet in a Sentence

rennet

noun

• Next, rennet is added to the milk, creating curds and whey.
  — Asha Loupy, Bon Appétit, 4 Jan. 2023
• Real cheese as it’s been made for thousands of years is made with milk, rennet, and salt, and that’s it.
  — Alex Van Buren, Health.com, 29 Mar. 2018
• Most cheeses require rennet, an enzyme found in the stomach of cows (and sheep and goats).
  — Daniel Neman, Twin Cities, 31 July 2019
• With the help of rennet (an enzyme), the milk’s physical form changes from liquid to solid (which become curds).
  — Allyson Reedy, The Denver Post, 18 Jan. 2017
• Paneer is a fresh cheese, often curdled with lemon juice or vinegar, rather than rennet, and pressed into a block.
  — New York Times, 28 July 2021
• But there are a few cheeses that need no rennet and require practically no labor at all.
  — Daniel Neman, Twin Cities, 31 July 2019
• It’s made with sweetened milk and rennet, the digestive enzyme that curdles milk.
  — Cathy Jakicic, Milwaukee Journal Sentinel, 21 July 2021
• The rennet addition is so exacting that Beecher’s uses a scale measuring to the tenth of a gram.
  — Tim Newcomb, Popular Mechanics, 3 Dec. 2018
• The key component of rennet is a protease enzyme called chymosin .
  — Ashton Yoon, Discover Magazine, 26 Sep. 2017
• Rennet rapidly converts milk into a cloudy gel by changing the structure of a milk protein called casein.
  — Jordan C. Axelson, Milwaukee Journal Sentinel, 7 July 2017
• After following the same process of acidifying the milk, adding rennet, and separating the curds from the whey, Joseph washed his curds in cold water.
  — Chris Cillizza, CNN, 8 July 2021
• Because an acid like vinegar or lemon juice is used to create the curds (rennet serves that purpose in most cheese), paneer retains its shape when heated.
  — Eric Velasco, AL.com, 19 Oct. 2017
• The full kit, which makes up to 108 oz of various kinds of cheese, includes instructions, recipes, two rennet tablets, citric acid, non-iodized cheese salt, cheese cloth and a thermometer.
  — Annie O’Sullivan, Good Housekeeping, 14 Oct. 2022
• After all, what is rennet if not the hormone replacement therapy of dairy?
  — H Conley, Bon Appétit, 22 June 2022
• The rennet helps start the coagulation process, turning milk into curds.
  — Tim Newcomb, Popular Mechanics, 3 Dec. 2018
• The only three ingredients allowed to make Parmigiano Reggiano are milk, salt and rennet.
  — Michelle Manetti, Good Housekeeping, 14 Nov. 2022
• Add rennet to remaining ¼ cup water and mix until dissolved.
  — Nancy Miller, The Courier-Journal, 11 July 2017
• There are regional variations, like soft Parsi topli paneer and Surti paneer, which are both set with rennet, but the firm style popular in Punjab is the most well-known.
  — Leena Trivedi-Grenier, SFChronicle.com, 15 May 2020
• In the 1980s, cheesemakers recreated rennet, an enzyme found in the lining of calves’ stomachs, through fermentation and stopped harvesting it from cows.
  — Claire Bugos, Verywell Health, 4 Apr. 2023
• Where, in combination with the wild bacteria forever in our air (and even the air of an empty calf’s stomach), the rennet native there further coagulated and firmed the curds into the first cheese.
  — Bill St. John, The Denver Post, 31 July 2019
• In addition to rennet, oil, emulsifiers and thickeners are often also added to produce firmer types of vegan cheeses.
  — Ashton Yoon, Discover Magazine, 26 Sep. 2017
• To solidify milk into cheese, rennet is commonly added to curdle the protein in milk: this complex of enzymes is produced in the stomachs of ruminant mammals.
  — Ashton Yoon, Discover Magazine, 26 Sep. 2017
• Cow, sheep, goat or nondairy milk is heated, and cultures — including Penicillium roqueforti or glaucum — and rennet are added.
  — Washington Post, 8 Sep. 2021
• Organic vegetable rennet is available in an eyedrop-size bottle in the refrigerator case at Mom’s.
  — Grace Dickinson, Philly.com, 16 May 2018
• Pectin is recognized as a prebiotic that is not broken down by human saliva or gastric acid and is resistant to digestive enzymes pepsin, trypsin and rennet.
  — Valerie Agyeman, Good Housekeeping, 21 Mar. 2023
• Traditionally, milk is heated, mixed with probiotic cultures and rennet to coagulate, drained of its whey, sprinkled with salt, brined and then aged in barrels, tins or baskets for at least two months.
  — Washington Post, 2 Mar. 2021
• The liquid curdled after mixing with the goat or sheep rennet lining the saddlebags, creating the characteristic chunks that now star in many Punjabi and Indian dishes.
  — Popular Science, 4 June 2020
• Made with only milk, salt, and rennet, Parmigiano Reggiano is naturally lactose free with no additives or preservatives and it’s also a source of phosphorous and rich in calcium.
  — John Mariani, Forbes, 13 May 2021
• Most rennet, or more specifically its key component chymosin, is derived from bacterial sources these days.
  — Scott Lafee, San Diego Union-Tribune, 5 Apr. 2022
• Real Parmigiano-Reggiano is made from just three ingredients: locally produced milk no more than 24 hours old, salt and rennet (a natural enzyme taken from calf intestine).
  — Rebecca Ann Hughes, Forbes, 2 June 2022

Last Updated: 3 Nov 2024