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Rennet   /rˈɛnət/   Listen
Rennet

noun
1.
A substance that curdles milk in making cheese and junket.





WordNet 3.0 © 2010 Princeton University


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"Rennet" Quotes from Famous Books



... gallon of milk, put into it a table-spoonful of rennet wine, and let it stand in a warm place till it begins to come, when it should be set in cold water till dinner time; just as you take it to table, pour some cream on it, and grate nutmeg ...
— Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers • Elizabeth E. Lea
... remaining in the breasts after concoction, without being drawn, loses its sweetness and the balsamic qualities it had, and by reason of the heat it requires, and the too long stay it makes there, is sours, curds and clots, in like manner as we see rennet put into ordinary milk to turn it into curds. The curding of the milk may also be caused by having taken a great cold, and not keeping the ...
— The Works of Aristotle the Famous Philosopher • Anonymous


Words linked to "Rennet" :   organic compound, rennin, chymosin


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