Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 To Sarah/Tempestuous Trollop, I may find the answer to this question in a later post, but if not... What is rennet? From... Message: 24 Fri, 6 Jun 2003 10:13:30 -0700 (PDT) TempestuousTrollop <tempestuoustrollop Re: Re: new member here > " Confusing the issue for me is whether a vegetarian who eats cheese made with rennet is really a vegetarian. I feel quite guilty about this all the time -- when I'm in the grocery store I no longer check the list of ingredients in cheese ravioli or frozen veggie lasagna because I just don't want to know. I feel that to be so strict about the rennet thing would severely impact my eating and sanity which is already questionably enough. " moo Free online calendar with sync to Outlook. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 More rennet!!??? From... Message: 15 Fri, 06 Jun 2003 18:46:26 +0000 gsmattingly Re: new member here > " Good question. I feel guilty about this too. I will check for rennetless cheeses in the store but that's usually easier at Whole Foods, which is about the only place I'll buy cheese or items with cheese. " How did I miss the post in which rennet was introduced? What is it? Jay moo Free online calendar with sync to Outlook. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 Aha!! More rennet... I still can't seem to find out... What Is Rennet? From... Message: 2 Sat, 07 Jun 2003 03:28:41 -0000 " Sheryl " <ssarndt Re: new member here > " As for rennet...if you do a bit of research, you can find the brands that do not use animal rennet, but instead use vegetable rennet. If I'm not mistaken, Wild Oats and Whole Foods use cheese made with organic/non-RBGH milk and do not use animal rennet. I think most cheese can be found in some form using alternative rennet, but Parmesan cheese, however, is usually made with animal rennet. " Jay moo Free online calendar with sync to Outlook. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 What Is Rennet? It is a type of enzyme used in cheese making that is taken from the stomach lining of calves. Assume that most cheese is made with this animal rennet, unless they specify otherwise. It can be substituted for microbial enzymes taken from non-animal sources. I have found many cheeses made with the microbial rennet, but usually parmesan cheese is made from animal rennet. I don't think there is another way to make it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2003 Report Share Posted June 11, 2003 What Is Rennet?.........the definition I took from www.vrg.org .... > Cheese is often made with rennet or rennin, which is used to coagulate the dairy product. According to the McGraw-Hill Encyclopedia of Science and Technology, rennin, which is an enzyme used in coagulating cheese, is obtained from milk-fed calves. " After butchering, the fourth stomach...is removed and freed of its food content. " After this the stomach goes through several steps including being dry-salted, washed, scraped to remove surface fat, stretched onto racks where moisture is removed, then finally ground and mixed with a salt solution until the rennin is extracted. To read more go to: www.vrg.org/nutshell/cheese.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 Eww! What a disgusting practice. I knew about rennet, but not this much detail. Now I'm not vegan, so I eat cheese, but now I really feel like hunting for rennetless cheese. Luckily I have two natural markets plus a Whole Foods near me, so I should be able to find some. I just hope they tatse okay. Sometimes these " substitutions " end up tasting sort of...well...gross! Not sure if I ever introduced myself, so I'll do it now. My name is Alison (or Ana-spryte, Arachnie, Alley Cat...), I'm (almost) 23 and I live in Petaluma, CA. Hmm...guess that's enough! Sheryl <ssarndt wrote: What Is Rennet?.........the definition I took from www.vrg.org .... > Cheese is often made with rennet or rennin, which is used to coagulate the dairy product. According to the McGraw-Hill Encyclopedia of Science and Technology, rennin, which is an enzyme used in coagulating cheese, is obtained from milk-fed calves. " After butchering, the fourth stomach...is removed and freed of its food content. " After this the stomach goes through several steps including being dry-salted, washed, scraped to remove surface fat, stretched onto racks where moisture is removed, then finally ground and mixed with a salt solution until the rennin is extracted. To read more go to: www.vrg.org/nutshell/cheese.htm Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 > What Is Rennet?.........the definition I took from www.vrg.org .... Actually, it would be useful to know what proportion of cheese is still made with rennet - one site hinted that most UK cheese is now made with alternatives, but I can't confirm that. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 I just hope they tatse okay. Sometimes these " substitutions " end up tasting sort of...well...gross! > FYI, rennetless cheese tastes just fine! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 Hi Alison, thanks for the introduction, it's nice to meet you and welcome aboard. Yeah I too thought that sounded pretty nasty. However, I just bought my first lil brick of Italian parmesan reggiano this past weekend at Whole Foods. It specifically said rennet and unpasteurized which may not be so good. I'd change the " substitution " cheeses if I could find one that had taste....but with Whole Foods being such a great market, I'm sure there is bound to be something out there. Cheers, Shawn ----Original Message Follows---- Alison Parker <ana_spryte Eww! What a disgusting practice. I knew about rennet, but not this much detail. Now I'm not vegan, so I eat cheese, but now I really feel like hunting for rennetless cheese. Luckily I have two natural markets plus a Whole Foods near me, so I should be able to find some. I just hope they tatse okay. Sometimes these " substitutions " end up tasting sort of...well...gross! Not sure if I ever introduced myself, so I'll do it now. My name is Alison (or Ana-spryte, Arachnie, Alley Cat...), I'm (almost) 23 and I live in Petaluma, CA. Hmm...guess that's enough! _______________ Add photos to your messages with MSN 8. Get 2 months FREE*. http://join.msn.com/?page=features/featuredemail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 12, 2003 Report Share Posted June 12, 2003 Oh, good, I'm glad to hear that. I had a feeling it probably would, but I'm weird about food, and so would probably never have actually tried it... Sheryl <ssarndt wrote: FYI, rennetless cheese tastes just fine! Quote Link to comment Share on other sites More sharing options...
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