Kamil Perry
Rennet is a crucial ingredient in cheesemaking, acting as a coagulant to separate milk into curds and whey. It contains the enzyme chymosin, which curdles milk, and pepsin, a digestive enzyme. The type of rennet used can significantly impact the flavour, texture, and curd formation of the cheese. Calf rennet, for instance, is considered ideal for longer-aged cheeses, while some vegetable rennets may impart a bitter taste after several months of aging. Liquid rennet is the most convenient to use and measure, but it has a shorter shelf life than tablet or powder rennet. The choice of rennet depends on the desired cheese variety and individual preferences, with no single best option.
| Characteristics | Values |
|---|---|
| Function | Rennet is a coagulant used in cheese-making to separate milk into curds and whey. |
| Composition | Rennet is composed of the enzyme chymosin, which is well-suited to separate milk solids from liquids. Pepsin is another enzyme typically present in rennet, but its high content can adversely affect the texture of cheese. |
| Form | Rennet comes in liquid, paste, tablet, and powder forms. |
| Ease of Use | Liquid and paste rennet are the easiest to work with as they can be measured more precisely. |
| Storage | Liquid rennet should be stored in the refrigerator and has a shorter shelf life than tablet and powder forms. Rennet does not go bad in the refrigerator but loses potency over time. |
| Testing | To test rennet, dilute 1/4 teaspoon of rennet with 30ml of water and add to a cup of warmed milk. Within 6 minutes, the mixture should form a curd that can be cut with a knife. |
| Flavor | Calf rennet is considered best for flavor, while some vegetarian rennets may impart a bitter or "mushroomy" flavor to well-aged cheese. |
| Kosher Options | Kosher rennet options include microbial, vegetable, and fermentation-produced chymosin. |
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What You'll Learn
Liquid rennet vs. tablet rennet
Rennet is a type of coagulant used in cheese-making to separate milk into curds and whey. It is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids (the parts used in cheesemaking) from the liquids. Liquid rennet is typically stored in the refrigerator and has a shorter shelf life than tablet rennet. Even past the 'best by' date, rennet does not go bad but simply loses potency over time. To compensate, you can add a bit more rennet to your recipe than you typically would.
Liquid rennet is considered easier to work with than tablet rennet because it can be measured more precisely. It should always be diluted in cool, non-chlorinated water before being added to milk. This helps it to be dispersed more evenly. However, liquid rennet needs refrigeration and may lose strength if not cooled. Tablet rennet, on the other hand, can be stored for longer periods and survives better in warmer climates.
Tablet rennet is more difficult to measure accurately, especially for small batches of cheese. A single tablet is often good for 25 litres of milk, making it hard to divide into smaller portions. Tablets also need to be frozen, so the storage requirements are not much different from liquid rennet.
Both types of rennet can be used effectively for cheese-making, but liquid rennet is generally preferred by many cheese makers due to its ease of use and measurement precision.
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Rennet for Kosher cheese
Rennet is a necessary ingredient for making cheese curds and a variety of other cheeses. It is a type of coagulant used in cheese-making when separating milk into curds and whey. Rennet is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids (the parts used in cheesemaking) from the liquids. For cheesemaking, rennet helps to form firm curds and is crucial in finding the right texture for your cheese.
There are two distinct types of cheese: acid-set cheese and rennet-set cheese. Acid-set cheese, or soft cheese, refers to cream cheese, cottage cheese, farmer cheese, and other cheeses produced by adding bacterial cultures to milk. Rennet-set cheese, or hard cheese, refers to cheeses such as cheddar, mozzarella, provolone, and hundreds of other types. These cheeses are produced by adding rennet enzymes to milk, whereupon somewhat firm cheese curds form, accompanied by liquid whey. All cheese production involves gathering the curds together and removing the whey. The curds are then either kept loose or moulded into cheese.
Rennet can be stored in a variety of ways, but there are some best practices specific to the type of rennet you have. Liquid rennet (both animal and vegetable types) should be stored in the refrigerator but should never be frozen. Rennet tablets and powder should be stored in the freezer. Liquid rennet has a recommended shelf life of about one year. Rennet past its "best by" date does not go bad; it simply begins to lose some of its potency.
There are three options for obtaining Kosher rennet: microbial, vegetable, and fermentation-produced chymosin. Most Kosher cheeses now obtain rennet from microbes or fermentation-produced chymosin. Fermentation-produced chymosin is safe and reliable and can be part of a healthy food system. However, debate on whether these enzymes are effectively a genetically modified organism is ongoing, and it has been banned in several countries that do not allow the genetic engineering of food products. Due to certain limitations in producing vegetable and microbial rennet, genetic engineering has made it possible to place isolated animal rennet genes into organisms that go through fermentation. The rennet is then produced in the fermentation process of these bacteria, fungi, or yeasts.
Rennets bearing Kosher certification include CHY-MAX® M Liquid Rennet, Chymosin (ChyMax Extra) Liquid Rennet, Organic Vegetarian Liquid Rennet (Marzyme Liquid), and Vegetarian Liquid Rennet (Microbial Coagulant) (Marzyme Liquid).
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Rennet for vegetarian cheese
Rennet is a crucial ingredient in cheesemaking, facilitating the formation of firm curds and contributing to the desired texture and flavour profile of the final product. While traditional rennet is derived from the stomach of calves, lambs, or goats, there are alternatives available for vegetarians who wish to avoid animal-based products. Here is an overview of vegetarian rennet options and considerations for cheese makers and consumers:
Microbial Rennet
Microbial or vegetarian rennet is produced by extracting enzymes similar to chymosin from moulds in a laboratory setting. This type of rennet is considered by some to be vegetarian-friendly, despite being genetically engineered. The process involves implanting chymosin chromosomes into yeast cultures, which then generate new chymosin enzymes. Although microbial rennet is not widely used due to challenges in achieving consistent results and potential unpleasant flavours, it is a more affordable option that has gained popularity among cheese makers.
Thistle, Plant, or Vegetable Rennet
Vegetarian rennet derived from plants or vegetables is another alternative to traditional animal-based rennet. Cheese makers who use this type of rennet often specify "thistle rennet," "plant rennet," or "vegetarian rennet" on their labels. However, it is important to note that some complex proteins in vegetable rennet can impart a slightly bitter taste to the cheese after extended ageing, such as six months or more. Therefore, it may be more suitable for cheeses with shorter ageing periods.
Non-Animal Enzymes
Some cheese manufacturers, such as Sargento, are known for using non-animal enzymes in their natural cheeses. These enzymes serve the same function as rennet, thickening milk to form curds, but they originate from non-animal sources. However, it is important to scrutinize labels carefully, as some cheese varieties, such as Italian blends, sliced Provolone, grated Parmesan, and Romano, may still contain animal rennet or enzymes.
Considerations for Cheese Makers and Consumers
When choosing a vegetarian rennet, it is essential to consider factors such as ease of use, shelf life, and the desired characteristics of the final cheese product. Liquid and paste rennet, including vegetable rennet, are generally easier to work with as they can be measured more precisely. However, they have a shorter shelf life compared to tablet and powdered rennet, which can be stored for longer periods and perform better in warmer climates. Additionally, when purchasing cheese, consumers can look for labels that specify "vegetarian rennet" or seek advice from knowledgeable cheesemongers to ensure they are selecting vegetarian-friendly options.
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Rennet shelf life
Rennet is a crucial ingredient in cheesemaking, facilitating the formation of firm curds and contributing to the desired texture and flavour profile of the final product. While it is available in various forms, including liquid, paste, tablet, and powdered, the shelf life of rennet differs depending on its type and storage conditions.
Liquid rennet, both animal and vegetable types, should be stored in the refrigerator and has a recommended shelf life of about one year. It should not be frozen as it can negatively impact its effectiveness. Liquid rennet is easy to work with due to its precise measurability, making it a popular choice among cheese makers despite its shorter shelf life compared to other forms.
Powdered rennet, on the other hand, offers a longer shelf life and can be stored for extended periods. It is recommended to store powdered rennet in the freezer to maximise its longevity. Like liquid rennet, powdered rennet should also be diluted in cool, non-chlorinated water before being added to milk to ensure even distribution.
Tablet rennet stands out as the most durable option, boasting a long shelf life and remarkable resilience to warm weather. Vegetable rennet tablets can last for one year without refrigeration, and their shelf life can be extended up to five years when stored in the freezer. This extended shelf life makes tablet rennet a popular choice for cheese-making kits, ensuring suitability for vegetarian cheese production.
It is important to note that rennet past its "best by" date doesn't spoil but gradually loses potency. To compensate for this loss of strength, you can increase the amount of rennet used in your recipe. Testing rennet before use is advisable, and this can be done by diluting a small amount of rennet with water and adding it to warmed milk. If the mixture forms a curd that can hold a knife cut within a few minutes, the rennet is still effective.
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Rennet potency
Rennet is a type of coagulant used in cheese-making to separate milk into curds and whey. It is composed of a specific enzyme, chymosin, which is well-suited to separate milk solids from liquids. The potency of rennet refers to its ability to coagulate milk and varies depending on the type of rennet and milk used. The strength of rennet is crucial in determining the texture and flavour of the cheese.
Liquid rennet, including both animal and vegetable types, should be stored in the refrigerator and has a recommended shelf life of about one year. It is the easiest to work with as it can be measured more precisely. However, its potency decreases over time, even when stored in the refrigerator. To compensate for the loss of potency, a larger amount of rennet can be added to the recipe.
Tablet rennet has a longer shelf life compared to liquid rennet but is less convenient when adjusting the amount of rennet used in a cheese recipe. It can be dissolved in distilled water to maintain the expected consistency. Single-strength tablets are suitable for making quantities divisible by 2, 4, 8, etc.
Powdered rennet should be stored in the freezer and has a longer shelf life than liquid rennet. It is more challenging to work with as it requires mathematical calculations for accurate measurements.
Calf rennet is considered the best choice for longer-aged cheeses as it helps complete the breakdown of proteins. However, it may not be suitable for vegetarian diets as it is derived from the stomach of a calf.
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Frequently asked questions
Rennet is a type of coagulant used in cheese-making to separate milk into curds and whey. It is composed of a specific enzyme, chymosin, that is well-suited to separate the milk solids from the liquids.
Rennet comes in various forms, including liquid, paste, tablet, and powder. Liquid and paste rennet are the easiest to work with as they can be measured more precisely, but they have a shorter shelf life. Tablet and powder rennet can be stored for longer and survive better in warmer climates.
The best rennet for you depends on your specific needs and preferences. Consider factors such as the type of cheese you want to make, the desired texture and flavour, and your storage capabilities. You may need to experiment with different types of rennet to find the one that works best for you.
The storage method for rennet depends on its form. Liquid rennet should be stored in the refrigerator and has a recommended shelf life of about one year. Powder and tablet rennet should be stored in the freezer.
Yes, it is important to add rennet to milk slowly and mix with slow strokes. Additionally, rennet should be diluted in cool, non-chlorinated water before adding it to milk. The amount of rennet added will vary depending on the type of cheese being made and the desired firmness of the curd.
