I believe they have to do with the cheese making process. They are an ingredient in cheese.

1 quart nettle or fig leaves

1 quart water

1 tsp salt

Simmer in well covered pot for 10 minutes. Strain and add to warm soy milk.

One cup of liquid will curdle 4 quarts of soy milk.

Rennet is sold commercially. Rennin, basically the same, is sold in supermarkets.

Seeds of Withania coagulans (Solanaceae family). Also called vegetable rennet ; paneer band, paneer dodi, Tukhm-e-Hayat (urdu and persian)

Simmer 1 qt nettles, 1 qt water, 1 tsp salt for 10 minutes. Strain. Add to warm milk. 1 cup curdles 4 quarts milk. Recipe can be halved or quartered

Rennet is curdled milk found in the stomach of an unweaned calf. Rennet is used in curdling milk for cheese, junket, etc. Rennet is also a preparation made from the stomach membrane of a calf or from certain fungi which is used for the same purpose describe previously.

As many people are allergic to animal rennet, if used in a product it should indicate this on the label. If it does not it is probably safe to eat, but if in doubt at all, don't eat it. Rennet is mainly found in cheese and cheese products.

Rennet is actually dead baby cow enzymes scraped from its 4th stomach.

- It is used in Cheese manufacturing as a 'hardener' (to make cheese more firm).

pretty much all cheeses can contain "rennet". It is entirely up to the manufacturer of the cheese if they will use an animal rennet or a non animal rennet.

Some companies choose to use use a non-animal rennet (ie: microbial or mushroom culture or synthetic), and some companies use the dead baby cow enzymes.

Animal rennet is cheaper, (hence many non-ethical companies using it).

so its impossible to give a list of cheeses that don't contain rennet, because its all 100% dependant on the company.

and if they don't use rennet, then many companies use Gelatin instead, (which is dead cow or fish bones!!)

you will find that MOST cheeses in America and Australia and Denmark all use the cheaper Animal Rennet option.

Cheeses in the UK however are almost all non-animal rennet. (but you should always check the label before purchase).

if the label says 'cheese culture, starter culture, enzymes etc... then it is not specific and you have no idea what kind of rennet has been used, (you can either call the company and ask them, or buy a different brand that bothers to label their products better).

Acid curd-Is Lactic Acid or other organic acids cause precipitation of the milk protein casein as calcium caseinate to form and insoluble clot. The clot is hard and will not retract from the walls of the test tube. An acid curd is easily identified if the tube is inverted and the clot remains immobile.

Rennet Curd-- Some organisms produce rennin, an enzyme that acts on casein to form paracasein, which in the presence of calcium ions is converted to calcium paracaseinate and form an insoluble clot. Unlike the acid curd, this is a soft semisolid clot that will flow slowly when the tube is tilted.

Rennet is calf intestine. The calf (which is not really a baby calf, but a calf that is several months old) is dead and turned into veal and the rest of its parts used in other products for human consumption other than edible items.

Because the. Rennet. Curdles and it. Makes it easier for them to make cheese and junket and is also not expensive.

depends on the brand, for example Sargento does, BelGioioso doesn't.

Safeway only sells "JUNKET" rennet for custard making not for cheese making. If you use the junket stuff you have to add more than the package says to add... and it doesent taste as good...

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.

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.

they are tablets that are made out of an enzyme extracted from young ruminates stomach lining (calf,sheep,goat).the enzyme digest's milk in an animals gut.rennet is used in cooking to clot milk and make puddings or cheese

Rennet in a set of enzymes which come from the stomach of a cow. It is used in the cheese-making process to help the milk to curdle. There are vegetarian alternatives for those who prefer it, so check the label when you buy.