Editing Rennet (section)

== Nonrennet coagulation ==

Many soft cheeses are produced without use 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 [[:Category:Acid-set cheeses|acid-set cheeses]] are traditionally made this way.
The acidification can also come from bacterial fermentation such as in [[cultured milk]].{{Citation needed|date=March 2010}}

[[Vegan cheese|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.<ref>{{cite web|url=http://www.onegreenplanet.org/vegan-recipe/10-vegan-cheeses-that-will-knock-your-socks-off/|title=These 25 Vegan Cheeses Will Make You Quit Dairy Forever|date=2017-05-19}}</ref><ref>{{cite web|url=http://www.chooseveg.com/11-vegan-cheese-recipes-that-will-change|title=12 Vegan Cheese Recipes That Will Change Your Life|access-date=2016-05-02|archive-date=2017-10-09|archive-url=https://web.archive.org/web/20171009042422/http://www.chooseveg.com/11-vegan-cheese-recipes-that-will-change|url-status=dead}}</ref><ref>{{cite web|url=http://www.veganricha.com/category/cheese|title=Vegan Cheese Recipes}}</ref><ref>{{cite web|url=http://www.vegkitchen.com/recipes/8-amazing-vegan-cheese-recipes/|title=8 Amazing Vegan "Cheese" Recipes|date=12 May 2014}}</ref>