(1) The first stage of the cheese production is mixing rennet with fresh morning milk.

(2) The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to form curds, and cheese was discovered.

(3) Milk in cheese production is curdled using chymosin - an enzyme present in rennet , found in calves' stomachs.

(4) Once the blended milk is warmed to the correct temperature, she adds rennet , leaves the mixture to set, then drains off the whey - which, in the old-fashioned way, is fed to the pigs.

(5) The milk is then mixed with the morning's milking in huge copper cauldrons and the rennet is added.

(6) The seeds of the fruits are diuretic and can be used as a substitute for rennet to curdle milk.

(7) My answer is generally that I will not eat any food an animal has died to produce ie. red and white meat, gelatine, cochineal and animal rennet or whey.

(8) While the vats are pumped full of milk, rennet , calcium and starters are added.

(9) Starter, developed using a mother culture from the lab, is added to the pasteurized milk inline on its way to the cheese vats, where rennet is added.

(10) Paneer is a cheese made from pure milk without the animal agent, rennet , that is found in other cheeses.

(11) Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water.

(12) The following catalogs offer rennet and other cheese-making supplies.

(13) Instead of being curdled with rennet as most cheeses are nowadays, the milk is soured with lactic acid-producing bacteria and left to separate naturally.