What Are Some Alternatives To Rennet?

“Hi! I’ve recently started getting into cheese making but I’m a vegetarian and want to avoid using traditional animal rennet. Are there alternatives? Maybe I’d like to try making a soft cheese first. Thanks for any advice you can give!” Thanks, Hannah, Melbourne, Australia.

What Are Some Alternatives To Rennet?

Hey Hannah! Great to hear you’re getting into cheese making. It’s such a rewarding hobby and there are indeed quite a few alternatives to traditional animal rennet. Many of these options can help you create delicious cheeses that are still vegetarian-friendly. Let’s break down some of the most popular ones and explore how you can use them.

Vegetable Rennet

Vegetable rennet is derived from plants and is a favorite among vegetarian cheese makers. It’s usually made from certain plants that contain the enzyme required to coagulate milk. Here are some common sources:

• Fig Sap: Extracted from the green fig tree, specifically the unripe fig’s latex. It works well for creating semi-soft cheeses. Just be cautious with the dosage since too much fig sap can give a bitter taste.
• Thistle/Artichoke: The flowers of these plants, particularly the cardoon thistle, are traditional in making specific cheeses like the Portuguese Serra da Estrela. It’s well suited for soft cheeses.
• Nettles: Stinging nettles can also be used. When boiled, they release a milk-curdling enzyme. They’re a good option if you’re looking to forage an ingredient!

Microbial Rennet

Microbial rennet is another vegetarian alternative. It’s produced by microorganisms like bacteria and fungi that have been genetically modified. These organisms produce the enzyme chymosin, which is the key component in rennet.

• Fungi: Rhizomucor miehei, Aspergillus spp., and Mucor pusillus are fungal strains that produce enzymes mimicking traditional rennet.
• Bacteria: Some bacterial strains are engineered to produce chymosin. Parmesan cheese often uses microbial rennet.

Microbial rennet is widely available and reliable, making it a popular choice for both home and commercial cheese makers.

Genetically Engineered Rennet

Also called fermentation-produced chymosin (FPC), this is made by inserting calf genes into microorganisms such as bacteria, yeast, or mold. Though technologically advanced, it’s considered vegetarian because the production process doesn’t use animals.

“Fermentation-produced chymosin has become quite popular in modern cheese-making, accounting for nearly 80% of all chymosin used worldwide.”

FPC is virtually identical to the enzymes found in traditional animal rennet, making it a great alternative for consistent cheese-making results. It’s worth noting though, that some vegetarians might still have reservations due to its genetic engineering aspect.

Acid-Based Coagulation

For cheeses like ricotta and paneer, you don’t need rennet at all. Instead, these cheeses use acids such as lemon juice, vinegar, or citric acid to curdle the milk.

1. Lemon Juice: Fresh lemon juice is a common choice. It adds a mild, lemony flavor to the cheese. This works perfectly for paneer, a staple in many Indian dishes.
2. Vinegar: White vinegar or apple cider vinegar can be used. Vinegar leaves a more neutral taste compared to lemon juice, which some people prefer.
3. Citric Acid: It’s a great option for a reliable and consistent result, especially in producing ricotta cheese. You can buy it in powder form and dissolve it in water.

Using acids is a more straightforward and faster process but keep in mind that this method is more suited to making fresh cheeses rather than aged ones.

Summary of Key Points

When choosing an alternative to rennet, consider the type of cheese you want to make and any dietary restrictions you may have. Each option has its pros and cons in terms of flavor, texture, and feasibility.

For instance:

• Vegetable Rennet: Best for soft and certain traditional cheeses but may impart strong flavors.
• Microbial Rennet: Widely used, reliable for various cheese types, and easy to find.
• Genetically Engineered Rennet: Highly consistent and suitable for all cheese types, though some may have ethical reservations.
• Acid-Based Coagulation: Perfect for quick, fresh cheeses without the need for rennet.

How to Get Started with a Soft Cheese

Given your interest, Hannah, in starting with a soft cheese, here’s a simple recipe for making paneer using lemon juice:

Paneer Recipe

1. Ingredients: 2 liters of whole milk, 1/4 cup of fresh lemon juice.
2. Heat the milk in a pot until it comes to a boil, stirring occasionally.
3. Reduce the heat to low and slowly add the lemon juice while continuously stirring.
4. Within a few minutes, you’ll see the milk curdling and separating into chunks and whey.
5. Turn off the heat and let it sit for 10 minutes.
6. Pour the mixture through a cheesecloth-lined strainer.
7. Rinse the curds with cold water to remove the lemony taste.
8. Gather the cloth edges and squeeze out as much liquid as possible.
9. Flatten the curds into a disc, wrap them in the cloth, and place a heavy object on top to press out remaining fluids.
10. After about 1-2 hours, your paneer is ready!

This method is super quick and you’ll have a delicious, homemade paneer to enjoy in no time. Experiment until you find your sweet spot in terms of taste and texture.

Final Thoughts…

There you have it, Hannah! Plenty of options to explore and enjoy in your cheesemaking journey. Whether you go for vegetable, microbial, genetically engineered rennet, or decide to try some acid-based cheeses first, there’s a whole world of flavors and textures to discover. Thanks for the fantastic question, and happy cheese-making all the way from Melbourne.