{"id":58791,"date":"2024-02-05T15:59:32","date_gmt":"2024-02-05T15:59:32","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=58791"},"modified":"2024-02-05T15:59:35","modified_gmt":"2024-02-05T15:59:35","slug":"what-is-cheese-rennet","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/","title":{"rendered":"What is Cheese Rennet?"},"content":{"rendered":"\n<p>If you love <a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">cheese<\/a>, you may have noticed that the ingredient list usually includes milk, salt, cultures - and <strong>rennet<\/strong>. But what exactly is <strong>cheese rennet<\/strong>? This key ingredient plays a vital yet unseen role in transforming milk into delicious cheeses.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rennet.jpeg\" alt=\"What is Cheese Rennet\" class=\"wp-image-58799\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rennet.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2024\/02\/What-is-Cheese-Rennet-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong>Rennet<\/strong> contains enzymes that cause milk to coagulate, separating the solid curds from the liquid whey. This allows cheesemakers to shape and age the curds into countless <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-mozzarella\/\">cheese varieties<\/a>. Without rennet, we wouldn't have cheddar, parmesan, brie and all the other cheeses we know and love!<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#What_is_Cheese_Rennet\" title=\"What is Cheese Rennet?\">What is Cheese Rennet?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#A_Closer_Look_at_Rennet_Enzymes\" title=\"A Closer Look at Rennet Enzymes\">A Closer Look at Rennet Enzymes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Different_Kinds_of_Rennet\" title=\"Different Kinds of Rennet\">Different Kinds of Rennet<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#How_Cheesemakers_Use_Rennet\" title=\"How Cheesemakers Use Rennet\">How Cheesemakers Use Rennet<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#How_Rennet_Impacts_Your_Cheese\" title=\"How Rennet Impacts Your Cheese\">How Rennet Impacts Your Cheese<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Where_To_Buy_Rennet\" title=\"Where To Buy Rennet\">Where To Buy Rennet<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Proper_Storage_and_Handling\" title=\"Proper Storage and Handling\">Proper Storage and Handling<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#FAQs\" title=\"FAQs\">FAQs<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Can_you_make_cheese_without_rennet\" title=\"Can you make cheese without rennet?\">Can you make cheese without rennet?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Is_vegetarian_cheese_made_with_rennet\" title=\"Is vegetarian cheese made with rennet?\">Is vegetarian cheese made with rennet?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Does_rennet_have_lactose_or_dairy_allergens\" title=\"Does rennet have lactose or dairy allergens?\">Does rennet have lactose or dairy allergens?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#What_is_better_tablet_or_liquid_rennet\" title=\"What is better: tablet or liquid rennet?\">What is better: tablet or liquid rennet?<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/what-is-cheese-rennet\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_Cheese_Rennet\"><\/span>What is Cheese Rennet?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Humans have been making cheese for over 8,000 years, yet the discovery of rennet was likely by accident. There's a charming legend that cheese was created when a traveling merchant filled his sheep stomach sack with milk, only to find curds by the end of his journey. Something in that sheep's stomach - rennet enzymes - caused the milk to curdle!<\/p>\n\n\n\n<p>This chance encounter revealed how young animals' stomachs contain special enzymes to help them digest milk. Cheesemakers eventually learned to harvest animal stomachs for their rennet, using it to coagulate milk in a controlled way. Animal rennet from the stomach linings of calves, lambs, and kids (young goats) became a key ingredient in cheese production across Europe.<\/p>\n\n\n\n<p><strong>Over thousands of years, cheesemakers also found sources of rennet in certain plants. Vegetal rennets from thistle, artichokes or nettles proved excellent substitutes when animal stomachs were hard to come by.<\/strong> They remain a time-honored tradition in Spain, Portugal and other regions.<\/p>\n\n\n\n<p>These days, most cheese in America is made with fermentation-produced rennets. By genetically modifying bacteria and fungi, scientists manufacture vegetarian chymosin - the key milk-coagulating enzyme in animal rennet. The development of these fermentation rennets has made cheese production more efficient and affordable worldwide.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"A_Closer_Look_at_Rennet_Enzymes\"><\/span>A Closer Look at Rennet Enzymes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>So what exactly <strong>does<\/strong> rennet do to milk? Let's zoom in on how its enzymes trigger curd formation.<\/p>\n\n\n\n<p>First, understand that milk is an emulsion - tiny blobs of fat and proteins suspended in water. The key protein is casein, which exists in micelles (clusters). When rennet is added and slowly stirred into warm milk, its protease enzymes begin attacking the casein micelles.<\/p>\n\n\n\n<p><strong>The main enzyme chymosin clips proteins called kappa caseins located on the outside of the casein micelles. This destabilizes their structure and causes clustering.<\/strong> With their protective surface layer removed, the micelles lose charge repulsion and form larger masses. These casein solid curds then separate as the liquid whey is drained away for cheesemaking.<\/p>\n\n\n\n<p>Besides chymosin, rennet also contains other milk-clotting enzymes like pepsin. Together, they drive the reactions that change liquid milk into semisolid curd. Without them, we simply couldn't make any ripened, molded cheeses like brie, <a href=\"https:\/\/aglassandahalffullproductions.com\/blue-cheese-vs-stilton\/\">blue cheese<\/a> or cheddar!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Different_Kinds_of_Rennet\"><\/span>Different Kinds of Rennet<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Rennet Type<\/th><th>Source<\/th><th>Considerations<\/th><\/tr><\/thead><tbody><tr><td><strong>Animal<\/strong><\/td><td>Stomach lining of young calves, lambs or kids<\/td><td>Gold standard, imparts specific flavors during aging. Not vegetarian.<\/td><\/tr><tr><td><strong>Vegetable<\/strong><\/td><td>Thistle, cardoon, nettles, artichokes<\/td><td>Traditional plant source in some areas. Adds bitterness if aged too long.<\/td><\/tr><tr><td><strong>Microbial<\/strong><\/td><td>Molds like Mucor miehei<\/td><td>Gives slight mushroom aroma. GMO-free.<\/td><\/tr><tr><td><strong>Fermentation<\/strong><\/td><td>Genetically engineered bacteria, yeast and fungi<\/td><td>Widely used commercially. Cost effective, vegetarian.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>As the table summarizes, <strong>animal rennets are still considered the gold standard<\/strong> for <a href=\"https:\/\/aglassandahalffullproductions.com\/asiago-cheese-vs-parmesan-cheese\/\">aged cheeses<\/a> where flavor complexity develops over time. But vegetal, microbial and fermentation-based options now allow for both artisanal and mass production of cheese using non-animal enzymes.<\/p>\n\n\n\n<p>Within each rennet type, there is also variety in forms and applications. Let's compare:<\/p>\n\n\n\n<p><strong>Animal rennets<\/strong> are commonly sold in paste, liquid, tablet or powder form. Tablets and powder provide longer shelf life in warmer conditions. Some farmstead cheesemakers also use strips of dried animal stomachs in the traditional style - but this makes standardizing strength more difficult.<\/p>\n\n\n\n<p><strong>Vegetable rennets<\/strong> usually come as aqueous extracts. Certain flowers, leaves, stems or fruits yield key clotting enzymes when processed correctly.<\/p>\n\n\n\n<p><strong>Microbial rennet<\/strong> consists of cultures from selected, safe molds, yeast or fungi strains. Producers grow the cultures in fermentation tanks, then filter, concentrate and purify the resulting enzyme extracts.<\/p>\n\n\n\n<p>Finally, <strong>fermentation-produced (FPC) rennets<\/strong> use controlled bioreactors to generate chymosin and other clotting factors. This high-tech approach allows custom enzymes and yields using genetic engineering.<\/p>\n\n\n\n<p>The variety of rennet types and forms provides today's cheesemakers tremendous choice and flexibility! Whether using ancient animal stomachs or lab-grown chymosin, all these rennets cause the same crucial step: curdling milk into curds and whey.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_Cheesemakers_Use_Rennet\"><\/span>How Cheesemakers Use Rennet<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Understanding the different rennet varieties helps clarify the cheesemaking process. Here is the basic approach:<\/p>\n\n\n\n<ol>\n<li>Warm milk to correct temperature (depends on cheese style)<\/li>\n\n\n\n<li>Add starter bacterial culture<\/li>\n\n\n\n<li>Mix in measured amount of rennet and let sit until clean break<\/li>\n\n\n\n<li>Cut curd; stir and heat curds, releasing whey<\/li>\n\n\n\n<li>Drain whey; salt; shape; press; age curds<\/li>\n<\/ol>\n\n\n\n<p>The key role for rennet comes after the milk is warmed and bacterial cultures are blooming. Adding just the right amount of rennet, the cheesemaker watches closely for the \"clean break\" signal.<\/p>\n\n\n\n<p>This means the coagulated curds make a clean edge when cut, without crumbling back into the whey. Cutting the curds right at this point ensures maximal transfer of fat and protein from the milk into the finished cheese.<\/p>\n\n\n\n<p>Later steps involve heating, stirring and draining away the whey. But that vital early reaction mediated by rennet enzymes sets the stage for how much yield and moisture will remain in the final cheese. Master cheesemakers get to know their different rennets intimately - judging how animal stomach lining, microbial extract or fermented chymosin will each behave.<\/p>\n\n\n\n<p><strong>An ideal rennet leads to a firm curd that holds its shape later - neither too crumbly dry nor too moist.<\/strong> With experience, cheese crafters choose the right strength and amount of their preferred rennet to make cheese magic!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_Rennet_Impacts_Your_Cheese\"><\/span>How Rennet Impacts Your Cheese<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As a cheese consumer, the different rennet types mainly affect two factors: nutrition\/diet, and flavor.<\/p>\n\n\n\n<p>On the diet front, animal rennet generally doesn't work for vegetarians, kosher rules, or halal laws. Luckily, the vegetable, microbial and fermentation options provide great alternatives for specialty cheeses following religious guidance or vegetable diets. Labels will specify if a cheese is vegetarian-friendly.<\/p>\n\n\n\n<p>In terms of taste, longer-aged cheeses may benefit most from animal rennets. Their unique mix of enzymes seems to offer complexity over time by breaking down fats and proteins. Short-to-medium aged cheeses can employ any rennet type successfully. So both artisanal and industrial producers make flavorful cheeses with vegetal, microbial or fermentation rennet options today.<\/p>\n\n\n\n<p>Finally - what about allergies? No rennet remains in the finished cheese, meaning they are not true allergens or ingredients. Even folks with dairy allergies can often tolerate hard, aged cheeses made with animal rennet better compared to soft cheeses. As always, check with your doctor if concerned about reactions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Where_To_Buy_Rennet\"><\/span>Where To Buy Rennet<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>New and hobbyist cheesemakers may wonder where to source their first rennet supply. Check local homebrew stores, cheesemaking shops or upscale grocers with <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-real-cheese\/\">artisanal cheese<\/a> sections. Online specialty retailers offer all kinds of vegetable, microbial and even animal rennets for delivery across the country.<\/p>\n\n\n\n<p>Rennet tablets or small containers of liquid rennet can be found in some mainstream stores as well. But these products, sold for \"making junket,\" may not perform as consistently for serious cheese projects. Home cheese crafters quickly learn to rely on specialty producers targeting their niche!<\/p>\n\n\n\n<p>In general, the variety and availability of cheesemaking rennets continues to grow with the hobby. Whether using tablet, paste, powder or liquids, modern home cheese creators have affordable access to high quality products for their craft.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Proper_Storage_and_Handling\"><\/span>Proper Storage and Handling<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Like any natural ingredient for food processing, proper storage preserves peak enzyme activity in cheese rennets. Follow each product's guidelines, but some useful rules of thumb:<\/p>\n\n\n\n<ul>\n<li><strong>Liquid rennet<\/strong> lasts about 1 year refrigerated; 6 months frozen<\/li>\n\n\n\n<li><strong>Vegetable rennet<\/strong> keeps 6 months refrigerated<\/li>\n\n\n\n<li><strong>Tablet or powder rennet<\/strong> stays active for 2-3 years frozen<\/li>\n<\/ul>\n\n\n\n<p>Once diluted or opened, liquid rennet loses potency faster - use within a few months. For all types, tightly seal containers and avoid temperature fluctuations to get the longest life.<\/p>\n\n\n\n<p>When handling rennet, avoid touching tablets and don't ingest powders, liquids or pastes. Wear gloves when measuring out caustic microbial or animal rennet. Dispose properly or dilute down the drain. Lastly, carefully label containers to avoid confusion with other ingredients!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"FAQs\"><\/span>FAQs<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Can_you_make_cheese_without_rennet\"><\/span>Can you make cheese without rennet?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Some <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">fresh cheeses<\/a> rely on <a href=\"https:\/\/aglassandahalffullproductions.com\/basket-cheese-vs-ricotta\/\">acid coagulation<\/a> rather than rennet - including <a href=\"https:\/\/aglassandahalffullproductions.com\/cottage-cheese-vs-burrata-cheese\/\">cottage cheese<\/a>, <a href=\"https:\/\/aglassandahalffullproductions.com\/cream-cheese-vs-paneer\/\">paneer<\/a>, ricotta and <a href=\"https:\/\/aglassandahalffullproductions.com\/cheddar-cheese-vs-cream-cheese\/\">cream cheese<\/a>. But most ripened cheeses require rennet enzymes to properly curdle milk then age without spoilage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Is_vegetarian_cheese_made_with_rennet\"><\/span>Is vegetarian cheese made with rennet?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Yes! Vegetable and microbial rennets allow delicious cheesemaking without animal content. Also, fermentation-produced chymosin yields pure vegan rennet from bacteria. Labeling clearly states when cheeses follow vegetarian, kosher or halal guidelines.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Does_rennet_have_lactose_or_dairy_allergens\"><\/span>Does rennet have lactose or dairy allergens?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>No - rennet contains enzymes, not milk components. Even dairy-allergic individuals can often eat harder cheeses made with animal rennet, since aging reduces residual lactose and milk proteins. Always exercise caution and check labels when avoiding dairy.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_is_better_tablet_or_liquid_rennet\"><\/span>What is better: tablet or liquid rennet?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Both work well, with tablets easier to store and liquids more precise to measure. Commercial cheesemakers prefer standardized liquid rennets. For small home use, tablets provide affordable convenience. Some advanced hobbyists use both!<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Understanding the different animal, vegetable and microbial <strong>rennet varieties<\/strong> helps inform not only artisanal cheese crafting, but also your <strong>cheese buying choices<\/strong>. Whether ensuring a kosher ingredient, vegetarian diet or favorable flavor profile - <strong>consider the type of rennet used in your next cheese<\/strong>.<\/p>\n\n\n\n<p>From its fabled origins curdling milk in sheep stomachs, to high tech fermentation tanks - <strong>humble rennet remains a crucial cheesemaking element<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you love cheese, you may have noticed that the ingredient list usually includes milk, salt, cultures - and rennet. But what exactly is cheese rennet? This key ingredient plays a vital yet unseen role in transforming milk into delicious cheeses. Rennet contains enzymes that cause milk to coagulate, separating the solid curds from the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":58799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58791"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=58791"}],"version-history":[{"count":2,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58791\/revisions"}],"predecessor-version":[{"id":58800,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/58791\/revisions\/58800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/58799"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=58791"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=58791"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=58791"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}