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You cannot make rennet from melons or any other fruit.
Rennet is a complex of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk.
However acids from acidic fruit (e.g. lemons, limes, Oranges) can also be used to curdle the casein in milk. But it operates by a different mechanism than rennet does.
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What is used to make enzymes?
rennet
What can you make out of melons?
lemon
Why is rennet used in cheese making?
Because the. Rennet. Curdles and it. Makes it easier for them to make cheese and junket and is also not expensive.
What can you make with melon seeds?
jewelry melons.
Can you make cheese with out rennet tablets?
Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!
Which animals does rennet come from?
Rennet is a group of enzymes that come from the stomach lining of cows, goats, or lambs. It is used to digest the mother's milk or commercially, by humans, to make cheese.
What stores sell rennet in Oregon?
rennet
Are armadillos melons?
No, armadillos are not melons. Armadillos are animals and melons are fruit
How are seed melons different from other melons?
Melons with seeds are fruit
Is rennet vegetarian?
Rennet, processed from the stomachs of unweaned calves, is often used in the production of hard cheese as a curdling and coagulating agent. Kosher hard cheese is produced with microbial rennet, which is derived from kosher sources. Because hard cheese is typically made with animal rennet, the Rabbinic sages decreed that even when animal rennet is not used, a full-time supervisor must be present to guarantee the kosher integrity of the product.
What are facts about melons?
Melons were first cultivated in Asia. There are two classes of melons; musk melons and watermelons
What can be used instead of rennet?
Rennet is an enzyme found in the stomach of young mammals and has been used for thousands of years in cheese making. This extract from the dried stomachs of goats, sheep, and cattle is the original rennet, not some manufactured laboratory chemical. Certain plants contain similar enzymes and have been used to produce vegetable rennet. Genetic engineering has also been used to develop microbes that produce what is known as microbial rennet. All of these types of rennet work very well for making cheese. Citric acid can be used to make soft cheese, but to make hard cheese, some type of rennet is required. There is simply no substitute.
