How to Use rennet in a Sentence

rennet

noun
  • Real cheese as it’s been made for thousands of years is made with milk, rennet, and salt, and that’s it.
    — Alex Van Buren, Health.com, 29 Mar. 2018
  • Most cheeses require rennet, an enzyme found in the stomach of cows (and sheep and goats).
    — Daniel Neman, Twin Cities, 31 July 2019
  • But there are a few cheeses that need no rennet and require practically no labor at all.
    — Daniel Neman, Twin Cities, 31 July 2019
  • All cheesemakers first pump milk into a cheese vat and add a special enzyme called rennet.
    — John A. Lucey, The Conversation, 24 July 2024
  • Paneer is a fresh cheese, often curdled with lemon juice or vinegar, rather than rennet, and pressed into a block.
    — New York Times, 28 July 2021
  • The key component of rennet is a protease enzyme called chymosin .
    — Ashton Yoon, Discover Magazine, 26 Sep. 2017
  • After all, what is rennet if not the hormone replacement therapy of dairy?
    — H Conley, Bon Appétit, 22 June 2022
  • Like most cheeses, making cheddar starts out with milk—usually from a cow—which gets added to cultures and rennet to curdle.
    — Sam Stone, Bon Appétit, 4 Sep. 2024
  • With the help of rennet (an enzyme), the milk’s physical form changes from liquid to solid (which become curds).
    — Allyson Reedy, The Denver Post, 18 Jan. 2017
  • Rennet rapidly converts milk into a cloudy gel by changing the structure of a milk protein called casein.
    — Jordan C. Axelson, Milwaukee Journal Sentinel, 7 July 2017
  • The rennet helps start the coagulation process, turning milk into curds.
    — Tim Newcomb, Popular Mechanics, 3 Dec. 2018
  • Because an acid like vinegar or lemon juice is used to create the curds (rennet serves that purpose in most cheese), paneer retains its shape when heated.
    — Eric Velasco, AL.com, 19 Oct. 2017
  • The rennet addition is so exacting that Beecher’s uses a scale measuring to the tenth of a gram.
    — Tim Newcomb, Popular Mechanics, 3 Dec. 2018
  • Plant and microbial enzymes are employed for some other cheeses, but since all Parms are made with animal enzymes (rennet).
    — Karla Walsh, Better Homes & Gardens, 19 Oct. 2025
  • The only three ingredients allowed to make Parmigiano Reggiano are milk, salt and rennet.
    — Michelle Manetti, Good Housekeeping, 14 Nov. 2022
  • Remember, some vegetarians will not eat cheeses made with animal rennet.
    — Lauren Williams, Orange County Register, 17 Feb. 2017
  • In addition to rennet, oil, emulsifiers and thickeners are often also added to produce firmer types of vegan cheeses.
    — Ashton Yoon, Discover Magazine, 26 Sep. 2017
  • Most rennet, or more specifically its key component chymosin, is derived from bacterial sources these days.
    — Scott Lafee, San Diego Union-Tribune, 5 Apr. 2022
  • After following the same process of acidifying the milk, adding rennet, and separating the curds from the whey, Joseph washed his curds in cold water.
    — Chris Cillizza, CNN, 8 July 2021
  • Organic vegetable rennet is available in an eyedrop-size bottle in the refrigerator case at Mom’s.
    — Grace Dickinson, Philly.com, 16 May 2018
  • Cow, sheep, goat or nondairy milk is heated, and cultures — including Penicillium roqueforti or glaucum — and rennet are added.
    — Washington Post, 8 Sep. 2021
  • Pectin is recognized as a prebiotic that is not broken down by human saliva or gastric acid and is resistant to digestive enzymes pepsin, trypsin and rennet.
    — Valerie Agyeman, Good Housekeeping, 21 Mar. 2023
  • The full kit, which makes up to 108 oz of various kinds of cheese, includes instructions, recipes, two rennet tablets, citric acid, non-iodized cheese salt, cheese cloth and a thermometer.
    — Annie O’Sullivan, Good Housekeeping, 14 Oct. 2022
  • Traditionally, milk is heated, mixed with probiotic cultures and rennet to coagulate, drained of its whey, sprinkled with salt, brined and then aged in barrels, tins or baskets for at least two months.
    — Washington Post, 2 Mar. 2021
  • In keeping with their moral compass, Just Creamery only uses vegetable rennet, not animal rennet which must be harvested from calves’ stomachs.
    — Sean Timberlake, Sacbee.com, 13 Mar. 2026
  • Where, in combination with the wild bacteria forever in our air (and even the air of an empty calf’s stomach), the rennet native there further coagulated and firmed the curds into the first cheese.
    — Bill St. John, The Denver Post, 31 July 2019
  • There are regional variations, like soft Parsi topli paneer and Surti paneer, which are both set with rennet, but the firm style popular in Punjab is the most well-known.
    — Leena Trivedi-Grenier, SFChronicle.com, 15 May 2020
  • In the 1980s, cheesemakers recreated rennet, an enzyme found in the lining of calves’ stomachs, through fermentation and stopped harvesting it from cows.
    — Claire Bugos, Verywell Health, 4 Apr. 2023
  • The liquid curdled after mixing with the goat or sheep rennet lining the saddlebags, creating the characteristic chunks that now star in many Punjabi and Indian dishes.
    — Popular Science, 4 June 2020
  • Parmesan makers also use rennet, however unlike Parmigiano Reggiano, the rennet used can be vegetarian.
    — Michelle Manetti, Good Housekeeping, 14 Nov. 2022

Some of these examples are programmatically compiled from various online sources to illustrate current usage of the word 'rennet.' Any opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback about these examples.

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