What’s The Difference Between Animal Rennet And Vegetable Rennet?

“I’m getting into cheese making at home and I’m at a crossroads about which type of rennet to use. I want to understand the differences between animal rennet and vegetable rennet. Can you explain the pros and cons of each, and maybe which one might be better for different types of cheeses? I’m based in Melbourne, Australia if that helps with specific recommendations.” Thanks, Charlotte, Melbourne, Australia.

Hey Charlotte! That’s a fantastic question and I’m more than happy to help you out. When it comes to cheese making, the type of rennet you use can significantly impact the taste, texture, and even the overall experience of making your cheese. Let’s break this down into a few key points to make it easier to understand the differences between animal rennet and vegetable rennet.

What is Rennet?

Rennet is a set of enzymes that act to coagulate milk, separating it into solids (curds) and liquid (whey). This process is crucial in cheese making. There are two primary types of rennet:

• Animal Rennet: Derived from the stomach lining of ruminant animals, such as calves, goats, and lambs.
• Vegetable Rennet: Sourced from plants, fungi, or microbial processes.

Now, let’s get into the specifics of each type of rennet to better understand their unique characteristics.

Animal Rennet

Source and Composition

Animal rennet is traditionally extracted from the inner mucosa of the fourth stomach chamber of unweaned calves. This type of rennet contains the enzyme chymosin, which is highly efficient at coagulating milk.

Flavour Impact

Cheeses made with animal rennet often have a richer, more complex flavor. This factor plays a vital role, especially in aged cheeses like Parmigiano-Reggiano, which develop depth over time. The subtle interactions between animal rennet and the milk proteins contribute to flavor profiles that many cheese aficionados appreciate.

Uses in Cheese Types

• Aged Cheeses: Parmigiano-Reggiano, Gorgonzola, and cheddar often use animal rennet.
• Soft Cheeses: Some Brie and Camembert varieties also use animal rennet.

Pros and Cons

• Pros:
  • Rich, complex flavors
  • Excellent texture development
  • Widely used and traditional for many varieties of cheese
• Cons:
  • Not suitable for vegetarians or some religious dietary restrictions
  • More expensive due to the extraction process

Vegetable Rennet

Source and Composition

Vegetable rennet can be derived from various plants like nettles, thistles, and figs, as well as through microbial fermentation. The enzymes in vegetable rennet serve the same coagulating function as animal rennet but usually contain different enzymes like protease instead of chymosin.

Flavour Impact

Vegetable rennet tends to impart a different character to cheese. The flavors can be described as milder, and sometimes slightly bitter if not handled correctly. However, this can suit certain cheese types exceptionally well.

Uses in Cheese Types

• Fresh Cheeses: Paneer, ricotta, and mozzarella often work well with vegetable rennet.
• Vegetarian Cheeses: Any cheese labeled as vegetarian will typically use vegetable rennet.

Pros and Cons

• Pros:
  • Suitable for vegetarians and those with specific dietary restrictions
  • Often more affordable and easier to source
• Cons:
  • Can sometimes impart a slightly bitter taste
  • May not develop complex flavors as well as animal rennet

Making Your Choice: Animal vs. Vegetable Rennet

Charlotte, when deciding between animal and vegetable rennet, consider what kind of cheeses you want to make and who will be eating them. If you’re focused on making traditional, aged cheeses with deep, complex flavors, animal rennet might be your best bet. However, if you’re keen on offering your cheese to vegetarians or want to experiment with fresh cheeses, vegetable rennet is a fantastic choice.

Environmental and Ethical Considerations

Another aspect to consider is the ethical and environmental impacts. Some people prefer vegetable rennet because it doesn’t involve animal slaughter, making it a more ethically sound choice for vegetarians and some animal rights advocates.

In terms of sustainability, vegetable rennet can often be produced in ways that have less of an environmental footprint. Microbial rennet, for example, involves fermenting fungi or bacteria, which can be done on a large scale with relatively low environmental impact.

Availability in Your Region

Given that you’re in Melbourne, Australia, it’s good to know that both types of rennet are widely available through online shops and specialty stores. Animal rennet may sometimes be a bit pricier and harder to find, but plenty of reputable suppliers offer both animal and vegetable rennet.

Practical Tips for Using Rennet

Once you’ve chosen the type of rennet that suits your needs, here are some handy tips to get you started:

• Temperature: Always make sure your milk is at the right temperature before adding rennet. This ensures proper coagulation.
• Mixing: Thoroughly mix the rennet with a little water before adding it to the milk to ensure even distribution.
• Timing: Follow the recommended timing for curd formation. Different cheeses and rennet types have different coagulation times.
• Storage: Store your rennet in a cool, dark place to maintain its efficacy.

Final Thoughts…

Charlotte, I hope this helps clear up any confusion and gives you a solid foundation to make an informed decision. Remember, both types of rennet have their unique advantages and it often comes down to personal preference and the type of cheese you want to produce. Happy cheese making!