What's it called?!
What's it called?
Some one gave me this awesome anwser to a question i just asked.
Most cheese is made with animal rennet, which is an animal product. (stomach tissue or lining). There are a lot of vegetarian cheeses out there though. You just have to look for the label that says, "made with vegetable rennet".
BUt i want to know what the animal rennet is called? is there a fancy name for it? twhat is it called in the ingredents list?
Answers:
animal rennet is simply listed as "rennet" If it is vegetarian, it will be clearly marked "vegetarian rennet" On many cheeses, animal rennet is just listed as "enzymes" Again, if its vegetarian, it will be clearly labeled as such. Animal rennet comes from the 4th stomach of slaughtered baby male calves. Vegetarian rennet is from a weed source. I make homemade cheese with it all of the time
Source(s):
homemade cheese maker
There is no fancy name, it is simply 'rennet'. Basically, in the U.S., unless the label specifies that the cheese is made with vegetable rennet or that it is suitable for vegetarians, it's going to be made with animal rennet.
They are usually known on nutritional labels by the decidedly unhelpful moniker "enzymes". To my knowledge, any cheese that utilizes non-animal rennet will be labelled as such (and usually rather prominently).
That was my answer and it's called rennet on the ingredient list. That's the name of the substance used to make the cheese coagulate and thicken.
There's a picture on the right top side of the page that comes up when you go to the URL below. Lick on it and you can see a cheese label that lists rennet in the ingredients.
You may sometimes see chymosin, but rennet is what is used most often.
While you're at it, go back to the other question and give me best answer. :)
NOTE: AHHH! I thought that was my answer you were taling about in this question and you paraphrased it. I thought I was the first one to mention rennet on that list of answers (everyone else was saying milk, milk, milk, etc.) Well, I'm pretty sure I was the first to list chymosin, but I don't think it's much help. lol
Animal rennet is labled either as rennet or enzymes. There is a list of animal rennet free cheeses online. Just google "vegetarian cheeses". Many of the cabot cheeses are animal rennet free and it will say so on the label. Horizon brand cheeses are safe too. I buy 50% less fat cabot cheddar cheese in blocks.
I think what you're describing is more in the line of 'cheese preparation', ie cheez-wheeze like products, than real cheese. Real cheese (the one that's made from real milk fermented with bacteria and then ripened) does not need a thickening agent (animal or vegetal), and thus is totally suitable for vegetarians. I really dont know if you can easily find real cheese in US though.
If you want to be really sure, you can prepare 'paneer' (an indian variety of cheeze) from fresh milk and lemon juice.