Editing Rennet (section)

=== Traditional method ===
Dried and cleaned stomachs of young calves are sliced into small pieces and then put into salt water or [[whey]], together with some [[vinegar]] or [[wine]] to lower the [[pH]] of the solution. After some time (overnight or several days), the solution is filtered. The crude rennet that remains in the filtered solution can then be used to coagulate milk.  About 1 gram of this solution can normally coagulate 2 to 4 litres of milk.<ref>{{Cite book|url=https://books.google.com/books?id=lM-mtPn9WwoC|title=Brined Cheeses|last=Tamime|first=Adnan Y.|date=2008-04-15|publisher=John Wiley & Sons|isbn=978-1-4051-7164-9|language=en}}</ref>