Rennet

• “Rennet is the stomach of a calf washed, cleaned, and salted thoroughly inside and out, and left in an earthen jar, with a thick coating of salt on it, for three or four days.”

  The Lady's Country Companion: or, How to Enjoy a Country Life Rationally

• “Rennet's Parochial Antiq. of Ambrosden, &c.p. 148.”

  Internet Archive: Collins's peerage of England; genealogical, biographical, and historical

• “Rennet is an extract from the fourth stomach of young ruminants, such as cows, goats, and sheep.”

  Making Farmhouse Cheddar

• “~Rennet tablets (should be pretty cheap) and cheesecloth for cheesemaking (my first batch of mango wine is already brewed and delicious if I do say so myself)”

  Care packages :)

• “Rennet used to curdle milk often comes from pigs, which, of course is a major no no.”

  Follow up on the Israeli low-carb study | The Blog of Michael R. Eades, M.D.

• “Rennet creates a malleable structure of large casein micelles held together by relatively few calcium atoms and hydrophobic bonds, so this structure is readily weakened by heat.”

  Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

• “Rennet forms in the hare because it feeds on herbage that has juice like that of the fig; for juice of this kind coagulates the milk in the stomach of the sucklings.”

  On the Parts of Animals

• “The fig-juice is first squeezed out into wool; the wool is then washed and rinsed, and the rinsing put into a little milk, and if this be mixed with other milk it curdles Rennet is a kind of milk, for it is found in the stomach of the animal while it is yet suckling.”

  The History of Animals

• “Rennet then consists of milk with an admixture of fire, which comes from the natural heat of the animal, as the milk is concocted.”

  The History of Animals

• “Rennet must be stored in a cool, dry, dark place, measured with clean, dry utensils and handled with clean, dry hands.”

  Chapter 6

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