The difference between "normal" cheese and a vegetarian cheese is the type of rennet that is used. An animal based rennet is typical in regular cheese, whereas in a vegetarian cheese it would be planet based. Rennet is used for coagulation in the process of making cheese.
rennet
Because the. Rennet. Curdles and it. Makes it easier for them to make cheese and junket and is also not expensive.
Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!
1 quart nettle or fig leaves 1 quart water 1 tsp salt Simmer in well covered pot for 10 minutes. Strain and add to warm soy milk. One cup of liquid will curdle 4 quarts of soy milk.
Rennet is a group of enzymes that come from the stomach lining of cows, goats, or lambs. It is used to digest the mother's milk or commercially, by humans, to make cheese.
Soy paneer is essentially tofu.
rennet
Rennet is an enzyme found in the stomach of young mammals and has been used for thousands of years in cheese making. This extract from the dried stomachs of goats, sheep, and cattle is the original rennet, not some manufactured laboratory chemical. Certain plants contain similar enzymes and have been used to produce vegetable rennet. Genetic engineering has also been used to develop microbes that produce what is known as microbial rennet. All of these types of rennet work very well for making cheese. Citric acid can be used to make soft cheese, but to make hard cheese, some type of rennet is required. There is simply no substitute.
Rennet is an enzyme that is made by baby calves to digest milk. It acts by cleaving off the tails of Kappa Casein that surround the casein micelle, which allows the casein micelles to get closer to each other, thus causing them to bond together and precipitate. Rennet can be made by either harvesting out of the stomachs of the boy calves, that the farmer does not want and so sends to the freezing works. It can also be made synthetically using microbes. Hence you can have calf rennet or microbial rennet. Calf rennet is generally more effective, but it costs more and there is a limited supply. Rennet is used in the dairy industry to make both cheese and rennet casein.
Stinging nettle (urtica gracilis).
Rennet is used in the production of cheese.