The substance that causes milk to curdle and is used to make cheese is rennet. Rennet is a complex of enzymes that coagulates milk proteins, separating the curds (solid) from the whey (liquid). This process is essential in cheese making as it helps to form the texture and flavor of the final product.

Rennet is traditionally sourced from the stomach lining of young calves, as it contains high levels of the enzyme chymosin. However, vegetarian-friendly alternatives such as microbial or plant-based rennet are also available for those who prefer not to use animal-derived products.

When rennet is added to milk, it initiates the coagulation process by breaking down the protein casein. This causes the milk to thicken and eventually solidify into curds. The whey is then drained off, and the curds are pressed and aged to create different types of cheese.

For those interested in learning more about rennet and cheese making, there are many resources available online. Websites such as CheeseMaking.com and Cultures for Health offer a wealth of information on cheese making techniques, ingredients, and equipment.

Additionally, there are numerous books and online courses available for those who want to deepen their knowledge and skills in cheese making. Some recommended reads include "Mastering Artisan Cheesemaking" by Gianaclis Caldwell and "The Joy of Cheesemaking" by Jody M. Farnham.

Whether you are a beginner or an experienced cheese maker, understanding the role of rennet in the cheese making process is crucial to producing high-quality cheeses. So next time you enjoy a delicious slice of cheese, remember to thank rennet for its role in creating that tasty treat!

Overall, rennet is the key ingredient that causes milk to curdle and is essential for making cheese. With the right knowledge and techniques, anyone can try their hand at creating delicious homemade cheeses using rennet as a coagulant.

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