Rennet is an enzyme used to coagulate the milk so that the solids (curds) will separate from the liquid (whey). Traditionally it comes from the stomachs of calves, goat kids or lambs.

The curds are used to make cheese. The whey is often discarded or used as a feed - we either feed it to other farm animals, or add it to our compost system.

Why animal rennet?

Rennet has been used for centuries to make traditional cheeses. The amounts required are tiny - around 3 g (1/2 teaspoon) for 350 L of milk.

Vegetable rennet?

Vegetable rennet is a substance derived from a type of mushroom, mucor meihii, which acts to make the milk coagulate. It makes a slightly different cheese which doesn't have quite the same taste or texture. It is more acceptable for people who object to the use of animal by-products.

However, commercially available vegetable rennet is often genetically modified, which makes it unacceptable in the organic program. We will consider using a vegetable rennet if we can find an acceptable one.