Tag: Acid coagulation

Comprising about 80% of the total protein in cow's milk, casein is the milk protein most affected by acid, undergoing a crucial transformation during cheesemaking and digestion. When milk becomes acidic, the casein protein molecules lose their stability and clump together, causing the familiar curdling phenomenon. This reaction is a fundamental principle of dairy chemistry.

Not all cheeses are made with enzymes; some fresh varieties use a simple acid to coagulate the milk instead. For those avoiding rennet or other animal-derived enzymes, understanding which cheese has no enzymes is essential for making informed dietary choices.

Traditionally, no, rennet is not used to make ricotta cheese. The name "ricotta" is Italian for "recooked," referencing its traditional production from the leftover whey of other cheese-making processes. Today, however, with commercial and home cheesemaking methods evolving, the answer to "is rennet used to make ricotta cheese?" depends on the specific process.

Ricotta, whose name translates to 'recooked' in Italian, is famously a whey cheese made by reheating the liquid leftover from other cheesemaking processes. This traditional method uses acid to form curds, prompting many to ask: **does ricotta need rennet**?