Frederic Melton
Cheese is a beloved food product enjoyed by many, but its production process is not so palatable to some. In short, cheese is made from milk, but it is the method of curdling the milk that has some people turning their noses up. To make cheese, milk must be coagulated into curds, which are then strained, shaped, pressed, and aged. To coagulate the milk, an enzyme called rennet is often used. Rennet is typically extracted from the inner stomach lining of ruminants, such as calves, lambs, goats, and cows.
| Characteristics | Values |
|---|---|
| Is cheese made from cow stomach? | Yes, some cheeses are made using rennet, an enzyme that comes from the stomach lining of calves. |
| How is rennet obtained? | The traditional method involves drying, cleaning, and slicing the stomach, then soaking it in a solution of salt water and vinegar before filtering. The modern method involves deep-freezing and grinding the stomach, then soaking it in an enzyme-extracting solution, and filtering the product. |
| What is rennet's role in cheesemaking? | Rennet causes milk to coagulate into curds, which are then strained, shaped, pressed, and aged to make cheese. |
| Which cheeses are made using rennet? | Animal rennet is used in many well-known cheeses, including Parmesan, Cheddar, Mozzarella, Brie, Gorgonzola, and Grana Padano. |
| Are there vegetarian alternatives? | Yes, more cheesemakers are using vegetarian rennet, and soft cheeses like ricotta, chèvre, mascarpone, and paneer are coagulated without rennet, using acid, heat, or culture. |
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What You'll Learn
- Rennet, an enzyme from the stomach lining of calves, is used to make cheese
- Rennet is also made from the stomachs of other animals, like goats and sheep
- The traditional method of extracting rennet involves drying, cleaning, and soaking the stomach
- Modern methods of rennet extraction involve deep-freezing and grinding the stomach
- Rennet is commercially available and can be made at home
Rennet, an enzyme from the stomach lining of calves, is used to make cheese
The key component of rennet is a protease enzyme called chymosin, which helps young animals digest their mother's milk by curdling the protein (casein) in it. Rennet is extracted from the fourth stomach chamber, called the abomasum, of a calf, lamb, or goat. The traditional method of extracting rennet involves drying and cleaning the stomach, cutting it into small pieces, and soaking them in a salt water and vinegar solution before filtering. The modern method involves deep-freezing the stomach, grinding it, and soaking it in an enzyme-extracting solution, resulting in a clear liquid that can coagulate a large batch of milk.
Most of the world's best cheeses, such as Parmigiano-Reggiano, Cheddar, mozzarella, and Brie, are made using animal rennet. However, mass-produced factory cheeses like Velveeta, Kraft Singles, and Easy Cheese use other processes. Soft cheeses like ricotta, chèvre, mascarpone, and Indian paneer are coagulated without rennet, using acid, heat, or a culture. While most supermarket cheeses don't contain animal-derived rennet, many specialty cheese shops do.
With increasing awareness of the source of rennet, some cheesemakers are now using vegetarian rennet, which is also suitable for vegans and kosher Jews. These vegetarian alternatives are often found in less expensive cheeses and are made with vegetable-based rennet, microbial rennet, or high-tech fermentation-produced chymosin.
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Rennet is also made from the stomachs of other animals, like goats and sheep
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It is used to separate milk into solid curds and liquid whey, which is an essential part of the cheesemaking process. While rennet is traditionally derived from the stomachs of young calves, it can also be made from the stomachs of other ruminant animals, such as goats and sheep.
Goat rennet is commonly used in cheesemaking, especially in regions with a long history of goat herding. Goat milk has a naturally higher acidity level than cow or sheep milk, which can affect the flavour and texture of the final cheese product. Goat's milk also has smaller fat globules than cow or sheep milk, resulting in a softer cheese. Cheeses made with goat rennet tend to have a more delicate flavour and a smoother texture compared to those made with cow or sheep rennet.
Sheep rennet is also used in cheesemaking, although it is less common than goat or calf rennet. Sheep milk has a higher fat and protein content than cow or goat milk, resulting in a richer, more flavourful cheese. Cheeses made with sheep rennet tend to have a stronger flavour and a firmer texture than those made with goat or cow rennet.
In addition to calves, goats, and sheep, rennet can also be derived from the stomachs of other ruminant animals, such as lambs. Lamb rennet, also known as "binit uain", has been used in traditional Irish cheesemaking, as mentioned in an article in the Journal of the Cork Historical and Archaeological Society from 1948.
Today, there are also vegetarian alternatives to animal-based rennet, such as microbial rennet and fermentation-produced chymosin (FPC). These alternatives are produced by genetically modifying microorganisms with the same genes that produce the specific enzymes found in the stomachs of ruminant animals. Over 90% of cheeses made commercially now use FPC instead of animal or plant rennet due to its efficiency and cost-effectiveness.
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The traditional method of extracting rennet involves drying, cleaning, and soaking the stomach
The process of extracting rennet from animal stomachs has been used for centuries in traditional cheese-making practices. The key component of rennet, chymosin, is a protease enzyme that curdles the casein in milk, separating it into solid curds and liquid whey. While the use of animal rennet has decreased in modern times, with most cheese now being made using chymosin derived from bacterial sources, the traditional method of extracting rennet from animal stomachs remains an important part of cheese-making history.
The traditional method of extracting rennet involves a series of steps to dry, clean, and soak the stomach of a young animal, typically a calf, lamb, or goat. The process begins with the collection of stomachs, which are usually obtained from meat processing plants or farms. The stomachs are then dried, either by hanging in a cool room until hard or by curing in salt for an extended period. Once dried, the stomachs are cleaned and cut into thin strips or small pieces.
The cut-up stomach pieces are then soaked in a solution, typically a mixture of salt water and vinegar, to extract the enzymes. This step involves grinding the pieces into a slurry or paste and pressing the mixture with a spoon or using a processor to extract as much liquid as possible. The resulting liquid is then filtered and purified to remove any impurities and increase the enzyme concentration. This purification step is crucial, as even the slightest impurity can affect the final product's quality.
The traditional method of rennet extraction has faced some challenges, including the availability and quality of animal stomachs, which can vary depending on factors such as animal breed, diet, and living conditions. Additionally, the process is labour-intensive and time-consuming, making it more expensive than modern alternatives. Despite these challenges, the traditional method of extracting rennet from animal stomachs remains an important technique in the art of cheese-making.
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Modern methods of rennet extraction involve deep-freezing and grinding the stomach
Rennet is a substance made up of a combination of enzymes from the stomachs of young ruminant animals like goats and calves. It is used in the production of cheese and other dairy products. The traditional method of rennet extraction involves cleaning, drying, and slicing the stomach into small pieces. The stomach is then soaked in a solution of salt water and vinegar before being filtered.
However, modern methods of rennet extraction involve deep-freezing and grinding the stomach. This process, which has replaced the traditional method, begins with deep-freezing the stomach and turning it into a powder. The powder is then soaked in an enzyme-extracting solution, and the resulting product is filtered multiple times. This modern process is less time-consuming and labour-intensive, making it more cost-effective than the traditional method.
The end result of both the traditional and modern extraction methods is a clear liquid, and only a small amount is needed to coagulate a large batch of milk. This liquid is then subjected to various purification and concentration methods to produce usable rennet. These methods include filtering, centrifugation, or precipitation to remove impurities and increase enzyme concentration. The liquid is then standardised, tested for quality, and stored in controlled environments.
While animal rennet is derived from animals, it cannot be extracted from live animals, and the animals must be slaughtered. This has led to the development of alternative sources of rennet, such as microbial rennet, FPC (fermentation-produced chymosin), and plant-based rennet. These alternatives are suitable for vegetarians and are increasingly being used in cheese production.
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Rennet is commercially available and can be made at home
While commercial rennet is readily available, some people opt to make it at home. Homemade rennet can be derived from the abomasum of a kid, which is the fourth stomach of a young goat. The process involves curing the abomasum in salt for a year, drying it, and then hanging it to dry in a cool room until it hardens.
Additionally, rennet can be made from plants, such as nettle, sorrel, thistle, artichoke, and cardoon. To make plant-based rennet, one can pulverize the dried seeds or stamens and soak and pound them in warm water to create a dark brown liquid. This liquid can then be strained and added to milk to make cheese.
Another method for making rennet at home involves using milk kefir or yogurt to culture the cheese, providing probiotic benefits. This technique involves combining milk with kefir or yogurt and maintaining a temperature of 100°F for 1-2 hours. The diluted rennet is then slowly added while stirring continuously.
Whether derived from animal or plant sources, rennet plays a crucial role in cheese-making by coagulating milk into curds, which are then strained, shaped, pressed, and aged to create the final cheese product.
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Frequently asked questions
Yes, some cheeses are made from the lining of a cow's stomach, although it is more common for calves' stomachs to be used.
The process of making cheese from a cow's stomach involves extracting rennet, an enzyme that coagulates milk, from the stomach lining. The milk is then heated to destroy unwanted bacteria and increase its shelf life. The thickened milk is then cut, separating the liquid whey from the solid curd. The curd is then put into moulds, pressed, and aged.
Rennet contains enzymes that help young ruminants, such as calves, digest their mother's milk. When added to milk, rennet causes the milk to coagulate, forming curds and whey, which are essential in the cheese-making process.
Yes, there are vegetarian and kosher alternatives to animal-derived rennet available for vegetarians, kosher Jews, and vegans. Soft cheeses like ricotta, chèvre, mascarpone, and Indian paneer are coagulated without rennet, using acid, heat, or a culture.
