And rennet, for the unenlightened, is a nice way of saying “enzymes from animals’ stomachs.” And guess how they get those enzymes out? I was traumatized to learn that Parmigiano-Reggiano, the nuttiest, most flavorful, most classic cheese in the world (in my opinion, anyway) is made with rennet. Yep, now I’m going to be that jerk who tells you not all cheese is vegetarian. Just make sure it actually is vegetarian. There are going to be times when you eat out and salad is the only decent vegetarian choice for lunch or even dinner. Caesar dressing, of course, contains anchovies, if you’re being served the real thing (but here’s a vegan one from Post-Punk Kitchen). Lots of restaurant salad dressings (often the best tasting ones, sad to say) start with bacon fat, even when the menu doesn’t mention bacon. Thankfully, 1000 Vegan Recipes(affiliate link) has a good animal-free version of this classic. Even Campbell’s Vegatable soup isn’t so mmm-mmm-chicken-friendly look for their Vegetarian Vegetable instead.įrench onion soup is one that seems so obvious now, but when we were fresh new vegetarians, my wife and I most definitely chowed down on some. And you’ll find ham stock in most split pea soups. Many, many soups, especially in restaurants, are made with chicken stock, beef stock, or fish stock. And know that by reading this list, you’ll have avoided a bunch more potential mistakes, every single one of which I’ve made during my first year as a vegetarian. If so, shake it off Consider it a lesson learned and give yourself a pat on the back for caring enough to even think twice about what you eat. Or in my case-yum-stomach enzymes and fish bladders. Chances are, you’ve already messed up by eating something you thought was safe, only to realize later that it contained, say, chicken broth. Some healthfood stores sell dried yohgurt cultures, they also have yogurt machines.When you’re a new vegetarian or trying to go plant-based, it’s easy to make mistakes. DO NOT BOIL!!!!! The yoghurt has to be one that contains live bacteria. So if you have really fresh milk, that has not been heated, you should heat it up to 90 C°. then refregerate, and you have your yogi! If you don't have a yoghurt machine, you have to genereate the heat in another way, like putting some jars on a room heater or so. You mix yoghurt and milk, fill them in jars and let it sit in the highrt temp for about 10-12 hrs. The heating plate generates a heat of about 30-35 C°. I use a yoghurt machine, that is a heating plat, that has 6 jars on it. To make your own yoghurt, you need one natural yghurt, 1 liter of milk. And normal yoghurt, and fruit don't need it. In germany, most yoghurt brands do not contain gelatin, for the reason that this animal by-product was really looked down upon because of bse. I make a lot of my yoghurt myself, and I get perfect results without it. It is absolutely not nessacary for the consitency. I serously don't understand, why companys put gelatin into yoghurt.
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