Rennet and gelatin HELP?!
Answers: what candies dont have gelatin?? what cheesees dont have rennet? all of the cheese that ive ever seen doesnt list rennet as an ingrediant. help me ive been a vegitarian for two months, but i just found out that i actually havnt. why the hell do they stick animal bones and calf stomachs in the best foods? omg i hate this.
Hi, I remember you from a previous question.
Rough start?
I definitely know of one cheese without rennet. It's a recipe for ricotta, which you can use in regular/wheat pasta with fresh tomatoes and basil. There aren't too many ingredients, and the ingredients you do need are pretty inexpensive-your Mom shouldn't mind picking them up for you. I've also included an semolina pasta recipe which is really good.
Homemade Ricotta (recipe uses lemon juice rather than rennet)
Ingredients
Makes 1 cup
?4 cups whole milk
?1 cup heavy cream
?1/2 teaspoon fine sea salt (optional)
?Juice of 1 lemon
Directions
1.Combine milk, heavy cream, and salt (if using) in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil.
2.Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing.
3.Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Refrigerate until ready to use, or up to 3 days.
Fresh Semolina Orecchiette
Makes 1 pound
?1 cup semolina
?2 1/4 cups "00" flour, plus more for dusting
?1 cup lukewarm water
?Pinch of salt
Directions
1.Sift semolina and "00" flour together onto a large work surface to form a mound. Make a well in the center. Pour water into the well and add salt. Using a fork, slowly incorporate flours, beginning with inner rim of well, into the water until it forms a dough. Gather dough together to form a rounded mass. Begin kneading with the palms of your hand until dough becomes smooth and elastic, about 10 minutes. Divide dough in half and wrap each with plastic wrap. Let rest 1 hour.
2.Cut each piece of dough in half. Working with one piece at a time, roll out dough 1/4 inch thick. Cut dough into 1-inch-thick strips and roll into 1/2-inch-thick rope. Cut rope crosswise into 1/4-inch pieces and lightly dust with flour. Repeat process with remaining dough.
3.Press each piece of dough along the blade of a butter knife and turn over with your thumb; place orecchiette on a floured baking sheet. Cover until ready to use. Repeat process with remaining pieces.
-You can use the pasta recipe to make whichever shape you'd like.
Hope this helps, Jackie. Best of luck.
Wake up. If you're going to do the veg thing you ought to at least study about foods a bit. ALL cheese have rennet. How do you think it becomes cheese. Rennet is an enzyme that coagulates protein (in particular casein, milk protein) and is necessary to make cheese. Now what you don't know is that rennet can come from several sources. You correctly identified calf stomach as one but I don't think it is used anymore because of the variability. Most rennet today is microbially derived. So you veg philosophy is not compromised. Hope you're at least getting enough B vitamins.
PhD Food Chemistry and Nutrition
edit
I see I've already gotten the thumbs down from the fruits and nuts crowd. Apparently some people can't handle the truth.
gummies usually have gelatin
cheeses that are soy,tofu,kosker will not have animal rennet
ck the kosher section of the store
good luck
remember if you honestly thought you were doing right its not your fault
tillamook cheeses do not contain animal rennet. Check your yogurts too for gelatin. I agree it is very annoying and once you know what they are and contain why would you want to eat them.....ick!
Sour patch kids don't have gelatin.
Cabot cheese doesn't have rennet and it's very good. It's from vermont but sold at walmarts around the country.
Cheese does not need to list its ingredients. As it a culture its exempt from the food labelling act. ( similar to alchohol )
Most cheese ( 70% in the UK, 90% in the USA, 96% in Canada) has animal rennet in it.
As a vegetarian you need to choose cheese that is specifically marked up as being vegetarian, that way you know they have used a vegetable based rennet substitute.
Most candy used gelatin, as do yogurts, desserts and much processed foods.
This page lists a bunch of stumbing blocks you might want to be aware of:
http://www.vegsoc.org/info/stumbling.htm...
Once you get used to it you'll find it very easy and there is very little food where a decent substitute can't be used.
stick with it, it'll get easier, and don't beat yourself up over the occassional genuine mistake, just learn and move on.
In Australia I'm noticing more often that the big-name products are showing "non-animal rennet" and "vegetable gelatin" (or various terms to that effect) in the ingredients. I think this might have something more to do with the multicultural demand for halal (Muslim) and kosher (jew) foods more so than any attention being given to a vegetarian demand. Whatever, it's a good thing.
Write to all the companies with foods you want to buy, but can't, and say that you're a halal or kosher eater and you have an enormous family and and enormous extended family who listen to you... and let the laws of demand and supply take it from there :)
I'm so happy that we have such a growing population of Muslims in Australia. I hope their some of their animal-respectful halal practices will rub off on our abattoir industries in time too. (of course I'd rather there be no abattoirs but one step at a time...)