Frederic Melton
Rennet is often used in the production of cheese, but some cheeses are made without it. Rennet is derived from animals, but some cheeses are made with vegetarian rennet, which is made from vegetable rennet. Soft cheeses are less likely to contain animal rennet, while hard cheeses and traditionally made cheeses are more likely to contain it. Some cheeses that are made without rennet include cottage cheese, cream cheese, mozzarella, provolone, and ricotta.
| Characteristics | Values |
|---|---|
| Cheeses made without rennet | Cottage cheese, cream cheese, mozzarella, provolone, ricotta |
| How to make cheese without rennet | Use acids from vinegar or citrus as a substitute |
| Rennet temperature | Most potent at 105°F |
| Rennet activation | Rennet becomes active when it reaches 85 to 140°F |
| Rennet and pH level | Once the acidity of milk falls to 4.6 in pH level, and when its temperature increases to 165°F, the mixture suspends and separates into curd |
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Mozzarella cheese
Mozzarella is a soft cheese with a perfect mixture of tanginess and saltiness. It has a soft texture that is perfect for making paninis or pizzas.
Mozzarella is not the only cheese made without animal rennet. Cottage cheese, cream cheese, and ricotta cheese are also made without animal rennet.
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Provolone cheese
Provolone is a great option for vegetarians who want to enjoy a cheese with a strong flavour. It is also a good choice for those who are looking for a cheese to melt into a sandwich or casserole, as it has a soft texture that melts well.
Provolone is a type of Italian cheese that is similar to mozzarella. It is made from cow's milk and has a slightly tangy flavour. The cheese is aged for a few months, which gives it its strong flavour.
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Ricotta cheese
If you are looking for other rennet-free cheeses, there are a few options available. Cottage cheese, for example, is traditionally made without rennet and is coagulated with an acidic ingredient such as vinegar. Cream cheese is another fresh cheese that is made without rennet.
Some brands of mozzarella cheese are also made without rennet, although most contain vegetable rennet. If you are looking for a vegetarian option, choose a brand that uses vegetable rennet instead of animal rennet.
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Cottage cheese
Mozzarella is another cheese that is often made without rennet, although most varieties contain vegetable rennet. Ricotta is traditionally made with animal rennet, but some brands do not contain it. Provolone is traditionally made with animal rennet, but can be made with vegetable rennet.
Rennet becomes active when it reaches 85 to 140°F of temperature. It is most potent when it reaches 105°F. Rennet is derived from animals, but if a cheese lists vegetable rennet in its ingredients, it is vegetarian. If it lists enzymes, it could contain animal rennet.
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Cream cheese
While cream cheese is typically made without rennet, some brands may use it as an ingredient. Rennet is a complex of enzymes produced in the stomachs of ruminant animals. It is used in cheese-making to curdle milk and promote the formation of curds. However, vegetarian alternatives to rennet exist, such as enzymes derived from bacteria, mould, or yeast. These vegetarian rennet options are often used in cream cheese production to make the product suitable for vegetarians.
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Frequently asked questions
Cottage cheese, cream cheese, ricotta cheese, provolone cheese and mozzarella cheese are all made without rennet.
If you don't have access to rennet, you can use acids from vinegar or citrus as a substitute. Rennet is most potent at 105°F.
Rennet can be derived from animals or vegetables. If the ingredients list rennet, assume it's derived from animals. If it lists vegetable rennet, then it's vegetarian.
