Cheese and onion crisps do contain rennet, which is a meat by product. From Wordnik.com. [Thanks for a great evening! « POLICE INSPECTOR BLOG] Reference
The rennet is prepared in nearly the same manner, except that some allspice and a little saltpetre are generally added to the brine. From Wordnik.com. [The Lady's Country Companion: or, How to Enjoy a Country Life Rationally] Reference
Um… like the article mentions, most cheeses contain rennet, which is obtained from dead calf stomachs. From Wordnik.com. [Cheese Isn’t Very Vegetarian Or Healthy | Lifehacker Australia] Reference
What is known as rennet is found in all animals that have a multiple stomach, and in the hare among animals whose stomach is single. From Wordnik.com. [On the Parts of Animals] Reference
I have no idea what "rennet" is or why it's important that the cheese be "rennet free.". From Wordnik.com. [LinuxChix aggregator] Reference
Addition of rennet (5 to 10 milliliters/100 liters). From Wordnik.com. [7 Fermented Milks Past, Present, and Future] Reference
Repeat the experiment, but previously boil the rennet. From Wordnik.com. [A Practical Physiology] Reference
It is a soft rennet cheese made from whole cow's milk. From Wordnik.com. [Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables] Reference
Curdle fresh milk by warming to 60° C. and adding rennet. From Wordnik.com. [The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.] Reference
Boil the milk as before, and allow it to cool; then add rennet. From Wordnik.com. [A Practical Physiology] Reference
It is a hard rennet cheese of a red color and is mild in flavor. From Wordnik.com. [Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables] Reference
Buy a rennet from the butcher (it is the stomach of a very young calf). From Wordnik.com. [The Cookery Blue Book] Reference
Add the sugar, vanilla, and rennet or junket, and stir until dissolved. From Wordnik.com. [School and Home Cooking] Reference
A food that is rennet-free lacks certain enzymes commonly found in cheese. From Wordnik.com. [Dave Burdick: The Occasional Vegetarian: Freaking Out My Grandmother] Reference
Add to it 1/4 teaspoonful liquid rennet, or 1/8 junket tablet, and set aside. From Wordnik.com. [School and Home Cooking] Reference
It is more difficult to coagulate boiled milk with rennet than unboiled milk. From Wordnik.com. [A Practical Physiology] Reference
It can be produced in large quantities, making it cheaper than natural rennet. From Wordnik.com. [Chapter 6] Reference
Prepared rennet can be had at almost any druggist's, and at a reasonable price. From Wordnik.com. [The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home] Reference
You may make this cheese of sweet milk by forming the curd with prepared rennet. From Wordnik.com. [The Whitehouse Cookbook (1887) The Whole Comprising a Comprehensive Cyclopedia of Information for the Home] Reference
It is made from whole or partly skimmed cow's milk coagulated by means of rennet. From Wordnik.com. [Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables] Reference
Cheese is the nitrogenous part of milk, which has been coagulated by the use of rennet. From Wordnik.com. [A Practical Physiology] Reference
If advisable, let them do it, but in any case show them some sweet milk separated by rennet. From Wordnik.com. [Ontario Teachers' Manuals: Household Management] Reference
He replaces vegetable with animal rennet to give it a more complex, three-dimensional flavour. From Wordnik.com. [Both a Blessing and a Curse] Reference
Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet. From Wordnik.com. [Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables] Reference
With the temperature at the right point, rennet is added to coagulate the milk, or form the curd. From Wordnik.com. [Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables] Reference
Curdle fresh milk by warming to 60°C., and adding rennet; filter off the whey into a sterile flask. From Wordnik.com. [The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.] Reference
Neufchatel is a soft cheese made from sweet milk to which the rennet is added at a high temperature. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
Curdle fresh milk by warming to 60°C., and adding rennet; filter off the whey into a sterile "tared" flask. From Wordnik.com. [The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.] Reference
Put cleaned calf's rennet into white wine, in the proportion of a piece three inches square to a pint of wine. From Wordnik.com. [The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner] Reference
It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine. From Wordnik.com. [Elements of Agricultural Chemistry] Reference
The rennet or junket used to clot the casein of the milk is obtained from the digestive juices of the stomach of. From Wordnik.com. [School and Home Cooking] Reference
rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
To a pint of fresh lukewarm cow's milk are added two teaspoons of essence of pepsin, liquid rennet or a junket tablet. From Wordnik.com. [The Mother and Her Child] Reference
These ferments may belong to either of the following well-recognised classes: proteolytic, diastatic, invertin, rennet. From Wordnik.com. [The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.] Reference
Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. From Wordnik.com. [The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken] Reference
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