Examples of rennet

• 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.