Guest guest Posted April 17, 2010 Report Share Posted April 17, 2010 Sue, Rennet causes the protein components in milk to curdle and allows the liquid components to separate and run off as whey. It¹s basically a bunch of enzymes. In the old days (ever read the Little House books? It¹s in there!), it used to be derived from the stomach linings of young calves. It¹s actually the substance that calves¹ stomachs use to be able to digest their mother¹s milk. Nowadays, there is vegetable rennet, etc. But it is needed to make the cheese into cheese. It¹s OK. Caroline Quote Link to comment Share on other sites More sharing options...
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