« back to encyclopedia search results
The combination of two inorganic ferments or enzymes, rennin and pepsin. This is extracted from the abomasums, or fourth stomach of unweaned calves; it is used to coagulate milk to form cheese. Given a certain amount of rennet and heat, milk thickens; the liquid part, or whey, is drained off and the solids, or curd, is left to cure Its effectiveness was certainly known to the Romans, who probably discovered coagulated milk in the stomachs of butchered lamb and kid, and experimented by copying nature. This enzyme can now be chemically produced. See 'Cheese'; 'Little Miss Muffit'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.