10/01/2026
What is rennet, and why is it important to the cheesemaking process? 🤔
Rennet is an enzyme used to coagulate milk. It transforms the liquid milk into a firm, jello-like mass in about 25-40 minutes. Once the milk is coagulated, it's cut with wire knives (or "cheese harps"), which starts the process of separating the curds from the whey. This is the very beginning of transforming milk into cheese! 🐮🧀