Enzyme, Coagulant | None

Rennet

Chymosin, Mucor miehei Allergen-Free
Rennet

Sourcing & Taxonomy

  • Family N/A (animal/fungal product)
  • Primary Cuisine European (Dairy)
  • Seasonality Year-Round
  • Source Calf stomach (traditional), Fungi (microbial), Thistle (plant-based)

The Forktionary Angle

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Definition

An enzyme preparation, traditionally from calf stomachs, used to coagulate milk and separate curds from whey in cheesemaking.

Sensory Profile

TasteNone
TextureLiquid, Powder, Tablet
AromaNone to faintly enzymatic
AcidityN/A

Technical Metrics

Nutrition Facts

Per Trace (as per recipe)
Calories0 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

For best coagulation, add rennet to milk that has been warmed to the correct temperature (usually 86-98°F / 30-37°C) and mixed gently to distribute evenly without vigorous stirring.

Substitutions

Best Match

Lemon Juice

Varies (e.g., 2 tbsp per cup milk)

An acid that curdles milk for fresh cheeses like paneer or ricotta, but doesn't produce rennet-style curds.

Vinegar (white/apple cider)

Varies (e.g., 1-2 tbsp per cup milk)

Similar to lemon juice, provides acid for curdling, suitable for soft cheeses, not firm aged types.

Lactic Acid Bacteria Starter Culture

As per culture instructions

Ferments milk, producing lactic acid for coagulation, suitable for yogurt and some fresh cheeses.

Fig Tree Sap

Small amount (traditional)

A traditional plant-based coagulant, works enzymatically, but difficult to source and measure precisely.

Buying Guide

Choose liquid rennet for ease of use, tablets for longer shelf life. Specify microbial for vegetarian options.

Flavor Pairings

Milk starter cultures calcium chloride (for cheesemaking).