rennet
UK[ˈrɛnɪt]US[ˈrɛnɪt]
n
A substance containing the enzyme rennin, used for curdling milk in making cheese and junket.
Etymology
The word 'rennet' has a straightforward yet vivid etymological journey. It originates from the Middle English 'rennet', which is connected to the Old English verb 'gerinnan', meaning "to coagulate" or "to curdle". This Old English term is itself derived from the Proto-Germanic root 'rinnaną', meaning "to run". The semantic logic is poetic: the action of the enzyme causes the liquid milk to "run together" and solidify into curds, transforming its state. This connection between the concept of running and the process of coagulation was preserved as the word passed into modern English, specifically naming the substance that initiates this essential step in cheesemaking.
Analysis
The word 'rennet' is a simplex word. It is derived from the Middle English 'rennet', which is related to the Old English 'gerinnan', meaning "to coagulate". The core element 'rinn-' or 'renn-' is of Germanic origin, related to the concept of running or causing to run, which in this context evolved to mean causing milk to run together or coagulate.
Examples
Traditional cheesemakers often use animal rennet to produce a firm curd.
Vegetarian alternatives to rennet are now widely available for cheese production.
The recipe calls for a teaspoon of liquid rennet to be added to the warmed milk.