of rennet, by coagulating milk with acid, such as citric acid or vinegar, or the lactic acid produced by soured milk. Cream cheese, paneer, rubing, and other acid-set cheeses are traditionally made this way. The acidification can also come from bacterial fermentation such as in cultured milk. Vegan alternatives to cheese are manufactured without using animal milk but instead use soy, wheat, rice or cashew. These can be coagulated with acid using sources such as vinegar or lemon juice. In mythology In Yazidism, the Earth is believed to have coagulated and formed when rennet flowed from the White Spring of the celestial Lalish in heaven into the Primeval Ocean. See also Cheese Junket (dessert) Milk Pepsin References Footnotes Bibliography Carroll, Ricki. Making Cheese, Butter, & Yogurt. Storey Publishing 2003. "Biotechnology and Food: Leader and Participant Guide", publication no. 569, produced by North Central Regional Extension. Printed by Cooperative Extension Publications, University of Wisconsin-Extension, Madison, WI, 1994. Publication date: 1994. Tom Zinnen and Jane Voichick External links Fankhauser's Page on Rennet history and use Appendix D - Assessment of filamentous fungi - Qualified Presumption of Safety FDA-registration of recombinant chymosin Recombinant Chymosin Cheese Yield Experiments and Proteolysis by Milk-Clotting Enzymes Validation of recombinant and bovine chymosin by mass spectrometry Native and Biotechnologically Engineered Plant Proteases with Industrial Applications Animal glandular products Cattle products Cheese Dairy industry EC 3.4.23