Randy Chandler
Ricotta cheese is made without rennet, an enzyme derived from the stomach lining of slaughtered calves, goats, sheep, or pigs. Rennet is traditionally used to curdle cheese, and its inclusion in cheese products has raised concerns among vegetarians and vegans. While ricotta is rennet-free, many other cheeses, particularly hard and traditional varieties, contain it. The presence of rennet in cheese products varies by region, with most European cheeses using animal rennet and some countries like the UK mandating the labeling of rennet sources. Alternatives to animal rennet, such as microbial, vegetable, and GMO-based rennet, are available, but traditional cheeses like Parmesan, Grana Padano, and Gorgonzola exclusively use animal rennet.
| Characteristics | Values |
|---|---|
| Is ricotta cheese made with rennet? | No, ricotta cheese is made without any kind of rennet. |
| What is rennet? | Rennet is the active ingredient used in coagulating milk to produce curds (solids) and whey (liquid). |
| Where does rennet come from? | Animal rennet comes from the enzymes produced in the stomachs of ruminants, usually calves. |
| What are some alternatives to animal rennet? | Alternatives to animal rennet include microbial rennet (made from fermented soybeans or fungi), fermentation-produced chymosin (FPC), and vegetable rennet (made from thistle plants, fungi, or mold). |
| How do I know if a cheese contains animal rennet? | Reading the label is important. If the ingredients list "rennet", it is likely derived from animals. If it lists vegetable rennet, it is vegetarian. If it only lists "enzymes", it could contain animal rennet. |
| Which types of cheeses are less likely to contain animal rennet? | Softer cheeses are less likely to contain animal rennet, while hard and traditionally made cheeses are more likely to contain it. |
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What You'll Learn
Rennet is traditionally made from the stomach lining of calves
Rennet is a complex set of enzymes that are used to separate milk into solid curds and liquid whey, which are then used in the production of cheese. Rennet is traditionally derived from the inner mucosa of the fourth stomach chamber (the abomasum) of young, nursing calves. These stomachs are a byproduct of veal production, specifically an offshoot of the dairy production process.
The process of extracting rennet from calf stomachs involves slicing the dried and cleaned stomachs into small pieces and then putting them into salt water or whey, along with vinegar or wine to lower the pH of the solution. After leaving the solution to sit for a period of time, ranging from overnight to several days, the solution is then filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk.
The use of rennet derived from calves has been declining, with less than 5% of cheese in the United States now being made using animal rennet. This is partly due to the limited availability of mammalian stomachs for rennet production, as well as the shift towards vegetarian and vegan alternatives.
Today, there are various vegetarian and vegan substitutes for rennet, including microbial rennet, which can be made from fermented soybeans or fungi, and vegetable rennet, which is produced from fungi or mold. These alternatives offer a cheaper option compared to calf rennet, although they may introduce a bitter flavor to the cheese.
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Rennet is used to curdle and coagulate milk
Rennet is a crucial component in the traditional process of cheese-making, playing a role in curdling and coagulating milk. This compound, derived from animal, plant, or microbial sources, determines the texture and consistency of the final cheese product. Animal rennet, the most conventional form, is sourced from the stomach linings of ruminants, typically calves, and lends a distinctive character to the cheese.
The process of curdling milk with rennet involves adding the compound to milk, causing it to separate into solid curds and liquid whey. This transformation is essential for creating various types of cheese. The active ingredient in rennet, known as chymosin or rennin, catalyzes this separation, influencing the texture and flavour of the resulting curds.
While animal rennet has been the standard choice for cheese-making, particularly in traditional European recipes, alternatives have gained traction. Plant-based rennet, derived from thistle plants, offers a vegetarian-friendly option, though it may impart a bitter taste to cow's milk cheese. It is therefore commonly used for cheese made from sheep or goat's milk, such as La Serena and Zimbro, traditional Spanish and Portuguese cheeses.
Microbial rennet, another alternative, is produced using fungi, yeast, or mould. This option is often genetically modified and may be less expensive than animal rennet. However, it can introduce a bitter flavour to the cheese. The FDA's allowance of microbial coagulants in cheese manufacturing in 1972 has encouraged cheesemakers to explore these alternative sources of rennet.
The type of rennet used in cheese-making can significantly impact the final product's texture, flavour, and suitability for different dietary preferences. It is worth noting that some cheeses, such as ricotta, are made without any rennet at all, relying on other coagulating agents or processes. Understanding the role of rennet in curdling and coagulating milk is essential for both cheesemakers and consumers, especially those with specific dietary requirements or ethical concerns.
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Rennet is not always derived from animals
Rennet is a compound used in more than 90% of all cheeses made in the United States, according to the Dairy Research Institute. It is used to separate milk into solid curds and liquid whey, which is an important step in the cheesemaking process. Rennet is traditionally derived from the stomach linings of young ruminants, usually calves. However, this means that cheeses made with animal rennet are not suitable for vegetarians.
Fortunately, there are several alternatives to animal-derived rennet that are suitable for vegetarians. These include vegetable rennet, which is derived from plants with coagulating properties. Some plants used to make vegetable rennet include nettles, thistles, ground ivy, dried caper leaves, figs, and artichokes. Vegetable rennet is a good choice for softer cheeses, but it may not be suitable for long-aged cheeses as it can make them taste bitter.
Another alternative to animal rennet is fermentation-produced chymosin (FPC), which is a vegetarian-friendly coagulant. FPC is made using microorganisms such as fungi, yeast, or molds. It is a commercially viable alternative to animal rennet as the quantity needed per unit of milk can be standardized. FPC also has the advantage of higher production yield, better curd texture, and reduced bitterness.
Finally, some cheeses are made without the use of any rennet by coagulating milk with acids such as citric acid or vinegar, or lactic acid produced by soured milk. Examples of cheeses made without rennet include cottage cheese and mascarpone.
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Rennet is not always listed as an ingredient on cheese labels
The lack of clear labelling can make it challenging for consumers who wish to avoid animal rennet, such as vegetarians and vegans. In the United States, there is no requirement to specify the source of rennet on cheese labels, which can make it difficult for consumers to make informed choices. On the other hand, the United Kingdom is the only country in the world that requires its cheeses to be labelled with the source of rennet, making it easier for consumers to identify vegetarian options.
To navigate this issue, consumers can look for cheese substitutes that are vegan and do not contain any animal products, including animal rennet. These substitutes are becoming increasingly popular and can be found at specialty stores and even some regular grocery stores. Additionally, some brands, such as Trader Joe's and Whole Foods, label the source of rennet used in their generic-brand cheeses, providing transparency for consumers.
It is worth noting that softer cheeses are generally less likely to contain animal rennet, while hard and traditionally made cheeses are more likely to contain it. For example, cottage cheese, including brands like Kraft and Horizon Organic, is traditionally made without the addition of rennet and is instead coagulated with an acidic ingredient like vinegar. Traditional mascarpone cheese is also made without rennet, using tartaric acid instead, making it safe for vegetarians.
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There are vegetarian and vegan alternatives to animal rennet
The growth of vegetarianism and veganism has led to a rise in consumers seeking vegetarian and vegan alternatives to animal rennet. Thankfully, there are now many plant-based and microbial rennet options available that taste just as good as traditional rennet and are healthier and more environmentally friendly.
Vegetarian substitutes for rennet include microbial rennet, which is made from fermented soybeans or fungi, and fermentation-produced chymosin (FPC), which is often genetically modified. Microbial rennet is produced using fermentation techniques to create enzymes that break down milk proteins. While microbial rennet can affect the flavour of the cheese, it is a common alternative, with the FDA allowing its use in cheese manufacturing since 1972.
Vegetable rennet is another vegetarian-friendly option. This enzyme is produced from fungi or mould and is much cheaper than calves' rennet, but it can have a bitter flavour. Thistle is commonly used to produce vegetable rennet, but this type of rennet should only be used for cheese made from sheep or goat's milk, as it will make cow's milk cheese bitter. Other plants that can be used to produce vegetable rennet include fig leaves and stinging nettles.
Some cheeses, such as cottage cheese and mascarpone cheese, are traditionally made without the addition of rennet and are instead coagulated with an acidic ingredient such as vinegar or tartaric acid. These cheeses are safe choices for those looking for rennet-free cheese.
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Frequently asked questions
No, ricotta cheese is made without rennet.
Ricotta is made by coagulating milk to produce curds (solids) and whey (liquid). The coagulation of milk is usually achieved by the addition of rennet, but ricotta is an exception.
Rennet is the active ingredient in coagulating milk, and its source is the stomach of slaughtered newborn calves.
Alternatives to animal-based rennet include plant-based rennet, GMO-based rennet, microbial rennet, and vegetable rennet.
