rennet
(noun) a substance that curdles milk in making cheese and junket
Source: WordNet® 3.1
rennet (countable and uncountable, plural rennets)
An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.
• coagulant
rennet (plural rennets)
Alternative form of reinette.
Synonym: renneting
• Tenner, tenner
Source: Wiktionary
Ren"net (rn"nt), n. Etym: [F. rainette, reinette, perhaps fr. raine a tree frog, L. rana, because it is spotted like this kind of frog. Cf. Ranunculus.] (Bot.)
Definition: A name of many different kinds of apples. Cf. Reinette. Mortimer.
Ren"net, n. Etym: [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. . See Run, v.]
Definition: The inner, or mucous, membrance of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk. [Written also runnet.] Cheese rennet. (Bot.) See under Cheese.
– Rennet ferment (Physiol. Chem.), a ferment, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The ferment presumably acts by changing the casein of milk from a soluble to an insoluble form.
– Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants.
Source: Webster’s Unabridged Dictionary 1913 Edition
19 April 2025
(verb) grasp with the mind or develop an understanding of; “did you catch that allusion?”; “We caught something of his theory in the lecture”; “don’t catch your meaning”; “did you get it?”; “She didn’t get the joke”; “I just don’t get him”
According to Guinness World Records, the largest coffee press is 230 cm (7 ft 6 in) in height and 72 cm (2 ft 4 in) in diameter and was created by Salzillo Tea and Coffee (Spain) in Murcia, Spain, in February 2007. The cafetière consists of a stainless steel container, a filtering piston, and a superior lid.
