Rennet

Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals, and it plays a pivotal role in the cheese-making process. Derived from calf, goat, or sheep stomach, it's used to coagulate milk, turning it into curds and whey. Occasionally, there are plant-based or microbial alternatives used to achieve the same curdling effect. Ideal for those who are passionate about creating their own cheese, rennet allows one to control and customize the texture and flavor profile. To use, simply add it to warm milk and let the transformation process begin. It's a key ingredient for those who appreciate the science behind artisanal foods.