stremsel
Dutch edit
Etymology edit
From Middle Dutch stremsel. Equivalent to stremmen + -sel. Cognate with West Frisian strjemsel.
Pronunciation edit
Noun edit
stremsel n (plural stremsels)
- rennet; an 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
- Synonyms: leb, runsel
- Om kaas te maken heeft men stremsel nodig. ― You need rennet in order to make cheese.
- 1710, François Halma, Woordenboek der Nederduitsche en Fransche taalen:
- Stremsel. Zeker vogt dat men in de melk doet om ze te doen stremmen.
- Rennet. A certain fluid added to milk in order to make it curdle.
- Year unknown, Hermina Grolman, Eigen Volk, vol. 2, page 23.
- Dit stremsel bestond uit een aftreksel van nuchtere kalvermagen, kalverlebben genaamd.
- This rennet consisted of an infusion of abstemious calf stomachs called calf maws.
- (obsolete) any curdled liquid, especially milk
- 1657, Joost van den Vondel, “'De CXVIII. Harpzang'”, in De werken van Vondel. Deel 8. 1656-1660, page 516:
- Hun hart verhardt, als stremsel, zonder zegen...
- Their hearts hardened, like curdled milk, graceless...
- 1807, Johannes le Francq van Berkhey, Natuurlyke historie van Holland, vol. 6, publ. P. H. Trap, page 251.
- De jonge Kalveren, die altoos een soort van stremsel, ja zelfs stukken geronnen kaas, in de maag hebben...
- The young Calves, which always have a kind of curdled milk, yes, even chunks of clotted cheese in their stomachs...
Derived terms edit
Descendants edit
- Afrikaans: stremsel
References edit
- Matthias de Vries, Lambert Allard te Winkel (1864) “stremsel”, in Woordenboek der Nederlandsche Taal, published 2001