0 a substance used for making milk thicker, especially to make cheese --
Examples are fat, flesh, blood, milk, eggs, and lesser known products, such as isinglass and rennet.
Only natural whey culture is allowed as a starter, together with calf rennet.
Usually this is done by acidifying (souring) the milk and adding rennet.
The natural rennet is added to obtain the solids.
For example, curd formation (rennet coagulation) is a reaction that occurs upon adding the enzyme rennin to milk.
Worldwide, there is no industrial production for vegetable rennet.
Because the rennet could be derived from animals, it could potentially be nonkosher.
Some commercial versions are slightly sour due to the use of vinegar in place of rennet.
