Can cheese be made without rennet?
As a vegetarian I was surprised to find that cheese was made with rennet (cow’s stomach). Is there any other way to make real cheese – I mean without a dead animal.
Basic forms are very easy, I have listed 2 recipes below.
But just in case you decide not to go homemade, here are some links to a list of store bought cheeses that do not contain animal rennet:
http://cheese.joyousliving.com/
http://www.natural-connection.com/resource/tnc_reference_library/cheese.html
There are many recipes online for homemade cheese, here 2 from from my files:
Home made fresh cheese
1 liter of pasteurized milk (a little more than 4 cups). You want the milk to be a little fat.
5 to 10 centiliters of white wine vinegar or lemon juice (about 2 oz.)
1 table spoon of rock salt
Optionally: finely chopped fresh herbs (e.g. chives) and/or garlic (about 1 table spoon total).
Slowly bring the milk to a boil, wait a few seconds then turn off the heat.
Add the vinegar (or lemon) and salt and stir well. You’ll see the milk turning almost instantly into a white, grainy paste (the curd) and a pale yellow, limpid liquid (the whey).
Add the fresh herbs and garlic and stir some more.
Let the coagulation be complete (let stand for 5 minutes).
Filter the curd through a colander lined with a cheese cloth. Let it drain for about 5 minutes. You can keep the whey if you have a use for it… which we don’t at the moment although we’re sure there’s one 
Press the curd in the cheese cloth and shape it into a ball.
It’s ready to eat! Or you can keep it a few more days… As you wish.
(http://myfrenchcuisine.blogspot.com/2005/05/home-made-fresh-cheese.html)
This one is very good. It’s from George Duran of Food Network:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34318,00.html
Vegetarian Cheese Collection – Zabar’s Cheese Plate of the Week
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Promontory White Cheddar Cheeese – 6 oz $13.32 White cheddar. No dyes or preservatives. 6oz… |
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Malaka Brand Liquid Vegetarian Rennet, 0.5 Ounce Bottle (Pack of 2) $16.92 Turns ordinary milk into delicious cheese, ice cream, custard and desserts. Complete with recipes to help you make cheeses and sugar free desserts…. |
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BelGioioso Vegetarian Parmesan Cheese 2#’s of Wedges Nutty. Full Flavor. Slightly Sweet. There are many ways to describe BelGioioso Vegetarian Parmesan but many people simply savor this flavorful cheese because non animal derived rennet is used in its production. Aged 10 months, it is ideal for shredding, grating or snacking…. |
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Vegetarian Cheese Cookery Making and Using Rennet Free Cheeses (New Self Help Series) $5.99 … |
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Jarrow Formulas 100% Natural Whey Protein, Vanilla $30 Supports Muscle Development br br p strong WHEY PROTEIN is a 100 strong natural protein concentrate of whey and is ultrafiltered to be low in fat lactose and carbohydrates WHEY PROTEIN is a rich source of glutamine rich proteins 51 of the proteins found in whey are from BLG Beta Lactoglobulin 20 of whey is ALB Alpha Lactalbumin 10 Immunoglobulin 10 Albumin and 7 minor fractions br p p strong WHEY PROTEIN strong is the richest natural source of BCAAs Isoleucine Leucine and Valine Each scoop 26 grams of WHEY PROTEIN provides a total of 4 3 grams of BCAAs No other source of protein provides as much BCAA as whey br p p strong WHEY PROTEIN strong is manufactured using a vegetarian rennet enzyme and is specially processed to concentrate and preserve glutamine The process of digesting whey such as that found in peptides and hydrolyzed whey products results in a loss of glutamine Therefore Jarrow Formulas WHEY nbsp PROTEIN is NOT hydrolyzed Also WHEY PROTEIN is extremely rich in essential amin |
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Jarrow Formulas Whey Protein Vanilla $17.25 Supports Muscle Development br br p strong WHEY PROTEIN is a 100 strong natural protein concentrate of whey and is ultrafiltered to be low in fat lactose and carbohydrates WHEY PROTEIN is a rich source of glutamine rich proteins 51 of the proteins found in whey are from BLG Beta Lactoglobulin 20 of whey is ALB Alpha Lactalbumin 10 Immunoglobulin 10 Albumin and 7 minor fractions p p strong WHEY PROTEIN strong is the richest natural source of BCAAs Isoleucine Leucine and Valine Each scoop 26 grams of WHEY PROTEIN provides a total of 4 3 grams of BCAAs No other source of protein provides as much BCAA as whey p p strong WHEY PROTEIN strong is manufactured using a vegetarian rennet enzyme and is specially processed to concentrate and preserve glutamine The process of digesting whey such as that found in peptides and hydrolyzed whey products results in a loss of glutamine Therefore Jarrow FORMULAS reg WHEY PROTEIN is NOT hydrolyzed Also WHEY PROTEIN is extremely rich in essential amino acids |