Animal rennet is an enzyme that is made from rennin which is secreted from the lining of the fourth stomach of calves and cows. Additionally, it can be taken from the lining of other animal stomachs such as goats and sheep. Most commonly, it is extracted from the dried up and ground stomach linings of un weaned calves, and is a key ingredient to the making of cheese.
The key function of animal rennet is to break down the mother’s milk to aid in the digestion and absorption of nutrients processes. However, it is essential in the making of cheese as it coagulates milk, as well as separating it into liquids called “whey” and solids known as “curds.” The active enzyme found in rennet is called rennin (chymosin). In addition to animal rennet, there are other sources which are suitable to use if you are a vegetarian.
How natural calf rennet is produced
Natural calf rennet comes from the inner lining of the fourth stomach of un weaned calves, specifically the chamber known as the abomasums. The availability of these stomachs stems from the production of veal. Extracting animal rennet from older calves and cows which are either grain or grass fed. It contains little or no chymosin (rennin) but it has a much higher level of pepsin.
Therefore, this limits the use of this particular type of rennet as it can only be used to make specific cheeses and milks. As each animal produces a different type of rennet, there are numerous types of rennet available. Some of these include kid goat rennet which is used on goat’s milk or lamb rennet which is used with sheep milk. So you have to make sure that you use the proper rennet based on the milk you are using to make the cheese. Ultimately, rennet is a key ingredient in cheese making, but it also affects the cheese’s flavor and the texture of it.
What types of rennet are used in cheese making?
Animal rennet the most commonly used type of rennet in the cheese making industry. Additionally, it has been used for centuries and documentation of its use date back to ancient times. It is typically extracted from the lining of the 4th stomach of an un weaned calf and is the most commonly used in home cheese making.
Genetically engineered rennet – uses the genes of calves to genetically alter or modify yeasts, fungi, and/or bacteria. Genetically engineered rennet was developed as an alternative to animal rennet.
Microbial rennet – this type of rennet is made by producing certain molds in a fermenter that will be added to the cheese. Typically, cheeses made with microbial rennet have a bitterer flavor than others.
Vegetable rennet – numerous plants contain coagulating elements. Ground Ivy, certain nettles, and certain thistles are used for making vegetable rennet. Additionally, this is the rennet of choice for vegetarian palates and making vegetarian approved cheeses. Currently, the rennet derived from thistles is used only in the making of cheeses from the Mediterranean region.
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