noun🔗ShareCuajoAn enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine."The cheesemaker added rennet to the milk, which caused it to separate into curds and whey, the first step in making cheddar cheese. "El quesero añadió cuajo a la leche, lo que provocó que se separara en cuajada y suero, el primer paso para hacer queso cheddar.foodchemistrysubstanceagriculturebiochemistryprocessanimalChat with AIVocabulary GamePractice Reading
noun🔗ShareReinetaAny of various kinds of apple, mostly of French origin, characterized by russeting."My grandmother's favorite fall apple pie used a mix of local apples, but she always included at least one rennet for its distinctive russet skin and slightly tart flavor. "El pastel de manzana favorito de mi abuela en otoño usaba una mezcla de manzanas locales, pero siempre incluía al menos una reineta por su distintiva piel dorada y su sabor ligeramente ácido.fruitChat with AIVocabulary GamePractice Reading