Rennet is an enzyme that facilitates the coagulates of milk and is used to make cheese. Vegetarian rennet can be made from plants, microbes, or fungi. Liquid vegetarian rennet is usually made from the microbial fermentation of carbohydrates.
Microbial fermentation is a system in which microorganisms convert carbohydrates into acids, gases, or alcohols. This process is used to make beer, wine, bread, and yogurt. The microorganisms utilized in fermentation are typically yeasts or microorganisms.
The two most commonplace varieties of bacterial fermentation are lactic acid fermentation and acetic acid fermentation. Lactic acid fermentation is used to make yogurt and cheeses like mozzarella and cheddar. Acetic acid fermentation is used to make vinegar.
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