1
The milk is coagulated with rennet at 80° F. in two hours.
2
A mixture of fresh whey and buttermilk is added with the rennet.
3
Use a piece of rennet about the size of a half dollar.
4
As we watch, one of the workers adds rennet to curdle the milk.
5
Milk from transgenic animals had a shorter rennet clotting time and increased curd strength.
6
You must not wash it-thatwould weaken the gastric juice, and injure the rennet.
7
She put her rennet into the butter-pan, and her skimming dish into the cheese-tub.
8
Fresh, warm milk is coagulated by rennet in four hours.
9
The same semihard good Gouda, but made with kosher rennet.
10
Take a small piece of rennet about two inches square.
11
Prepared rennet can be had at almost any druggist's, and at a reasonable price.
12
There are only three ingredients: milk, salt and rennet, the enzyme that curdles milk.
13
Since plain acidity alone causes milk to curdle, why do cheesemakers need rennet at all?
14
We used natural rennet which the shepherd made from the stomach of a latxa lamb.
15
You may make this cheese of sweet milk by forming the curd with prepared rennet.
16
She said: "My rennet is rather weak, so I have to use considerable."
