Why is rennet used in cheese making?

Rennet is an enzyme that is used to coagulate milk into curds and whey. This is the first step in the process of making cheese.

Rennet is produced in the stomachs of young mammals, such as calves, lambs, and kids. It is extracted from the stomachs of these animals and used in the form of a powder or a liquid.

When rennet is added to milk, it causes the milk proteins to form a gel. This gel is called a curd. The curds are then cut into small pieces and heated gently. This causes the curds to shrink and release whey. The whey is the liquid that remains after the curds have formed.

The curds are then drained and pressed into molds. This shapes the cheese and removes any remaining whey. The cheese is then left to ripen for a period of time, which can range from a few weeks to several years.

The type of rennet that is used can affect the flavor and texture of the cheese. For example, rennet from calves produces a milder-flavored cheese than rennet from lambs or kids.

Rennet is an important ingredient in cheese making, and it is essential for the production of many types of cheese.