• WordNet 3.6
    • n rennet a substance that curdles milk in making cheese and junket
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Webster's Revised Unabridged Dictionary
    • n Rennet (Bot) A name of many different kinds of apples. Cf. Reinette.
    • Rennet an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin.
    • Rennet The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant.
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Century Dictionary and Cyclopedia
    • n rennet The fourth stomach of a calf prepared for curdling milk; the rennet-bag.
    • n rennet Anything used to curdle milk.
    • rennet To mix or treat with rennet.
    • n rennet A kind of apple, said to have been introduced into England in the reign of Henry VIII. Also called renneting.
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Chambers's Twentieth Century Dictionary
    • n Rennet ren′et prepared inner membrane of a calf's stomach, used to make milk coagulate—also Runn′et
    • v.t Rennet to treat with rennet
    • n Rennet ren′et a sweet kind of apple.
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Webster's Revised Unabridged Dictionary
F. rainette, reinette, perhaps fr. raine, a tree frog, L. rana, because it is spotted like this kind of frog. Cf. Ranunculus
Chambers's Twentieth Century Dictionary
O. Fr. reinette, dim. of reine, queen—L. regina, a queen; or rainette, dim. of raine, a frog—L. rana.


In literature:

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

In news:

To make it you need to buy some rennet.
A dessert of sweetened flavored milk with rennet.
I didn't realize that the Junket Rennet Tablets that I had just purchased for the purposes of making fresh mozzarella cheese had expired.