There's Chowne's wife ugly enough to turn the milk an' save the rennet, but she'll niver save nothing any other way.
"Adam Bede" by George Eliot
Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
Apples: Golden nob, pearmain, golden rennet.
"Enquire Within Upon Everything" by Anonymous
A spoonful of rennet-water hastens the operation.
"The American Frugal Housewife" by Lydia M. Child
If advisable, let them do it, but in any case show them some sweet milk separated by rennet.
"Ontario Teachers' Manuals: Household Management" by Ministry of Education
After that she put in a little rennet with a spoon.
"Aunt Madge's Story" by Sophie May
By jings, if it ain't Bill, I'm a calf's rennet.
"The Jucklins" by Opie Read
C., and adding rennet; filter off the whey into a sterile "tared" flask.
"The Elements of Bacteriological Technique" by John William Henry Eyre
Natural rennets are soaked in whey which is kept warm in order to extract the rennet ferment.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell
Pour in as much rennet as will curdle the milk, and then cover it over.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton