Rennetiiniä
Rennetiiniä is a Finnish term that refers to rennet, an enzyme preparation used in cheesemaking. Primarily, rennet contains chymosin, an enzyme that coagulates milk proteins, specifically casein. This coagulation process is essential for separating the milk solids (curds) from the liquid whey, which is the foundational step in producing cheese.
Historically, rennet was extracted from the stomachs of young, unweaned calves. These stomachs contained rennin, the
The use of rennetiiniä dictates the texture, yield, and even flavor profile of the resulting cheese. Different