Vegetable Rennet

Vegetable rennet is an enzyme mixture used to coagulate milk, a process essential for cheesemaking. It is derived from plants, such as the flowers of the cardoon thistle (Cynara cardunculus) or specific types of mold. These enzymes break down milk proteins, causing them to clump together and form curds.

Manufacturers use vegetable rennet as a coagulant in cheesemaking, similar to animal rennet. It is a popular choice for vegetarian consumers as it does not involve animal products. It is commonly found in various cheeses, including hard, semi-hard, and soft varieties.

Vegetable rennet is generally recognized as safe (GRAS) by the FDA for use in food. It is a natural enzyme and is typically present in very small amounts in the final food product. International bodies like JECFA have evaluated enzymes used in food processing, but specific evaluations for 'vegetable rennet' as a singular ingredient may vary. No significant health concerns are associated with its typical consumption.