Vegetable Rennet vs. Animal Rennet in Cheese

How is Animal Rennet Collected, and is There an Alternative?

Vegetable Rennet vs. Animal Rennet in Cheese
When making cheese, rennet usually isn’t optional. But, though they do the same thing, animal and vegetable rennet have very different beginnings. What is Rennet? By its true definition, rennet is a combination of enzymes produced within the stomachs of young ruminants. Enzymes chymosin, pepsin, and lipase help the animals digest their mothers’ milk. Though rennet exists within stomachs of all ruminants, including goats and sheep, most cheesemaking rennet comes from young calves. It is a byproduct of veal production, and stomachs of older cattle produce less or no chymosin and can only be used for specific cheeses. Rennet has been used for millennia in cheesemaking and was traditionally harvested by hydrating dried stomach pieces in whey or salt water, adding wine or vinegar to lower the pH, then filtering the solution. Modern rennet meets an enzyme-extracting solution then activates with acid before it’s filtered and concentrated then sold in

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