0 a substance used for making milk thicker, especially to make cheese
Rennet casein is made from the residue of milk after the fats have been removed.
In my constituency is a company that treats animal stomachs, extracts the rennet enzymes and exports them.
When it is dry, the rennet is ready to curdle the milk.
Raw warmed milk is mixed with rennet or with plant extracts and left to curdle.
Milk is boiled at moderate temperature for ten minutes and then rennet and salt is added, while ruffling.
The milk is warmed and curdled with the rennet and the curds are placed in a "tompagno": a perforated basket similar to a colander.
Temperature variations will inactivate the enzyme in the rennet, causing the dessert to fail.
Some commercial versions are slightly sour due to the use of vinegar in place of rennet.
