Twenty minutes after the addition of the starter culture, rennet is added. Rennet, also known as chymosin, is an enzyme that thickens the milk like gelatin so that it may be cut into curds. Traditionally, rennet was obtained from the lining of a calf's stomach. Now most cheesemakers (including us) use chymosin produced through a fermentation process, not from a calf's stomach.
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