Yap wrote:

> Hi all,
>
> A book I have says that rennet is key to making most
> cheeses, yet it includes tissue from the stomach of a calf
> so I probably want to avoid it.
>
> Essentially there's an enzyme in rennet that coagulates the milk
> and that enzyme is called rennin.
>
> I am guessing that rennin is manufactured in labs and
> distributed as a lab-based vegetarian product... but if so,
> where do I buy such rennin?
>
> If not, is there a way to make cheese without using
> animal rennet, i.e. is there a vegetarian alternative
> and where do I get that?


Google vegetarian rennet and you'll get tons of hits. Here's
one from a provider I've used.

Microbial vegetarian rennet (Marzyme D.S.)
http://glengarrycheesemaking.on.ca/coagulants.htm

--
Reg