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 Posted: Tue Jan 29, 2008 6:51 am
I know there are lots that Vegans don't eat, but what about Vegetarian?
Gelatin, I know, being one. But are there any others? And I've been eating cheese without even reading the ingredients.
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Posted: Tue Jan 29, 2008 9:36 am
If a cheese doesn't state that it's vegetarian assume that it isn't. Non-veggie cheese contains rennet extracted from the stomach lining of slaughtered calves.
Gelatine you've said. Anything containing 'animal fat', 'suet' or 'lard' is a no no.
Certain food additives (E numbers) may be derived from non-veggie sources.
I'm not sure where you could find a list of these though.
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Posted: Thu Apr 03, 2008 1:58 pm
Hmm... I know rennet is. Stearic acid. Cochineal. Disodium Inosinate. Carmine/Carminic acid/Carmines Natural Red 4. Glycerol/Glycerin is sometimes from animals. Cetyl Palmitate. Pepsin. And obviously, like you said, gelatin.
That's all I know of.
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Posted: Sat May 03, 2008 10:57 am
I think food companies should be required to put a warning of animal content on their labels - right next to peanuts, milk, and soy.
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Posted: Sun Feb 01, 2009 1:51 pm
Unless you're buying real cheese, and not like kraft or velveta, you shouldn't have to worry much about rennet. it's hard to come by and expensive. So only the cheese makers that are true to making cheese use it. Now, since it's cheaper and easier to get in large amounts, they use a rennet that comes from plants. It does the same thing to milk as the real deal. Also, if you really like mozzarella, you can make your own. My brother, his girlfriend, and I did that one afternoon. I'm not sure on all the specific details, but a gallon of whole milk make about a pound of mozzarella, what's left over makes a decent amount of ricotta.
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Posted: Sun Sep 20, 2009 3:58 pm
Evil Karma Angel I think food companies should be required to put a warning of animal content on their labels - right next to peanuts, milk, and soy. I agree with this.
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Posted: Sun Sep 20, 2009 9:50 pm
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Posted: Thu Oct 08, 2009 1:06 pm
Peppermint Cherry Unless you're buying real cheese, and not like kraft or velveta, you shouldn't have to worry much about rennet. it's hard to come by and expensive. So only the cheese makers that are true to making cheese use it. Now, since it's cheaper and easier to get in large amounts, they use a rennet that comes from plants. It does the same thing to milk as the real deal. Also, if you really like mozzarella, you can make your own. My brother, his girlfriend, and I did that one afternoon. I'm not sure on all the specific details, but a gallon of whole milk make about a pound of mozzarella, what's left over makes a decent amount of ricotta. Nothing to do with the topic...but I've always wanted to try making my own cheese. Is it hard to do?
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Posted: Sun Oct 11, 2009 9:11 am
Guin Korishi Peppermint Cherry Unless you're buying real cheese, and not like kraft or velveta, you shouldn't have to worry much about rennet. it's hard to come by and expensive. So only the cheese makers that are true to making cheese use it. Now, since it's cheaper and easier to get in large amounts, they use a rennet that comes from plants. It does the same thing to milk as the real deal. Also, if you really like mozzarella, you can make your own. My brother, his girlfriend, and I did that one afternoon. I'm not sure on all the specific details, but a gallon of whole milk make about a pound of mozzarella, what's left over makes a decent amount of ricotta. Nothing to do with the topic...but I've always wanted to try making my own cheese. Is it hard to do? It's medium hard. You have to have a thermometer in the milk as it heats up and you have to get it to an exact temp, no guessing. I can't remember all the details, it was so long ago, but I know a library will have a book on how to do it, that's how my brother got a hold of the instructions
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Posted: Mon Oct 12, 2009 5:55 pm
vegetarian products (meaning they contain no animals, or animal fat), have a green circle with a little white v in it. on cheese, its usually on the coner of the packaging. hope i helped.
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Posted: Tue Oct 20, 2009 3:09 pm
Why do some vegetarian food have milk or eggs in it? I even found something that called itself "for vegetarians" that used shell dust (for color). What?!?
-Geletan
-rennet
lard
sued
and if it doesn't have any of the 100s others, it has eggs or milk.
Or "I'm vegetarian friendly. I'm soy cheeze with lactose derived from milk". grr..
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Posted: Tue Oct 20, 2009 3:17 pm
Nadira Why do some vegetarian food have milk or eggs in it? I even found something that called itself "for vegetarians" that used shell dust (for color). What?!? Because most people differentiate between meat and other animal products (such as eggs, milk, cheese, etc.). "Vegetarian" usually means "no meat or animal fat", but other animal products are ok. "Vegan" typically means "no animal products at all." So if something is labeled "vegetarian," it should not have meat in it. But there is a good chance that it has eggs, cheese, or milk in it. If it didn't, it would be probably be labeled "vegan" instead.
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Posted: Mon Feb 01, 2010 2:09 am
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Reply
