I accidently ate rennet?!

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Rennet can also be vegetable derived, just be more careful in the future and if you are unsure if the rennet is animal or vegetable derived, give the company a call or send an email.

Take a deep breath. Rennet can come from animal, plant, or microbial sources. Before you freak out, contact the company to see which type of rennet was used. If it does turn out to be animal rennet, it's not the end of the world. It was just a mistake; we all make them. You can apologize to the animal if you'd like (I always do, but people think I'm kind of weird for it) but there's really not much else you can do.

ZOMG, you're going to die!! (-:

Seriously, don't lose any sleep over it, it happens. It's a trace ingredient anyway, and you only had a sample so the amount you've ingested is going to be tiny. It's not like you sat down and ate a steak or anything.

Chalk it off to experience and look forward rather than back.

Don't sweat it. There will always be a few moments in your life where you find some surprises in your food. Be glad it was only rennet! Rennet is only in trace amounts. Your intentions are good, do not berate yourself for it.

It's okay, we all make mistakes. Just make sure to ask about the ingredients next time and always check labels.

Hello

Don't be too hard on yourself, we all make mistakes in life ok.

Vegetable rennet might be used in the production of kosher cheeses but nearly all kosher cheeses are produced with either microbial rennet or genetically modified rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet below.

Microbial rennet

Some molds such as Rhizomucor miehei are able to produce proteolytic enzymes. These molds are produced in a fermenter and then specially concentrated and purified to avoid contamination with unpleasant byproducts of the mold growth. At the present state of scientific research, governmental food safety organizations such as the European Food Safety Authority deny QPS (Qualified Presumption of Safety) status to enzymes produced especially by these molds.

The flavor and taste of cheeses produced with microbial rennets tend towards some bitterness, especially after longer maturation periods.[2] These so-called "microbial rennets" are suitable for vegetarians, provided no animal-based alimentation was used during the production.

dont worry friend