rennet

[ ren-it ]

/ ˈrɛn ɪt /

the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.

the rennin-containing substance from the stomach of the calf.

a preparation or extract of the rennet membrane, used to curdle milk, as in making cheese, junket, etc.

Origin of rennet

1400–50; late Middle English; compare Old English gerennan, Old High German gerennen to coagulate; akin to run

reniportal, renitent, renk, renminbi, rennes, rennet, rennie, rennin, renninogen, reno, reno-

It is more difficult to coagulate boiled milk with rennet than unboiled milk.

A Practical Physiology |Albert F. Blaisdell
The materials employed in making cheese are milk and rennet.

Cooley's Cyclopdia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I |Arnold Cooley
Just so the rennet of a sucking calf has a greater power of coagulating cow's milk than that of a sheep, and vice versa.

Scientific American Supplement, No. 392, July 7, 1883 |Various
Foster and a few others have used the term "tyrein" for the rennet clot.

The Book of Cheese |Charles Thom and Walter Warner Fisk

Usually, 82 degrees in warm weather, and 86 degrees in cool weather, are the points at which the rennet is added in setting.

Hints on Dairying |T. D. Curtis

rennet

/ (ˈrɛnɪt) /

a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket

C15: related to Old English gerinnan to curdle, run