Vegetarian cheese: what is, how to choose and cook yourself?

To date, true vegetarians are offered a huge selection of environmentally friendly and safe for the body products made from components of plant origin.Cheeses are no exception, but many manufacturers are silent that their “vegetarian” cheese is not so vegetarian because it was produced on the basis of animal ingredients. In order not to buy low-quality product, as well as to have an idea of ​​what real cheese for vegans is, you should familiarize yourself with some information, as well as learn the advice of experts on choice.

As a rule, any cheese for vegans should be made exclusively from natural ingredients of non-animal origin. But unfortunately, not all cheeses offered by manufacturers are truly vegetarian and "killing-free." Especially often low-quality product falls into the hands of beginner vegetarians who are only in the process of changing their diet.

This vegetarian cheese is a mixture of nuts, butter, herbaceous plants and some other components, which will be discussed later. But this does not mean that in ordinary stores there are no cheeses based on milk, which can not be used by vegetarians. They, certainly, are, but it is worth acquiring only those in which there is no rennet. This enzyme is harvested from the stomach of slaughtered newborn calves, and sometimes - lambs.

To date, there are many substitutes for this enzyme, but they are more expensive counterparts. In addition, the cheese ripens with them not so quickly, with the result that manufacturers refuse such an alternative.

Non-animal variants are used as a substitute for the animal component. As a rule, they are found only in European-made cheeses. The composition of such products is characterized by the presence of a safe microbial or microbiological enzyme.

As a rule, rennet enzymes of non-animal origin are derived from:

• some species of fungi by their fermentation (and they are not genetically modified);
• strains of dairy fungi;
• milk yeast.

Virtually all alternative enzymes are obtained by applying genetic engineering methods. All components of this type are completely safe for humans, since they first undergo a series of studies before launching them into the food industry.

Choosing the right cheese will not be difficult if you know what composition is indicated on the package and should be avoided. Since many manufacturers do not hide the presence of animal rennet in their product, this facilitates the task.

One should be careful not only of the words “rennet of animal origin”, but also of the terms “renin”, “animal chymosin” and “abomin”. Any of these names should alert the vegan. Also, experts believe that all sweet milk cheeses are made with the addition of "bad" enzyme. You should not be afraid of fermented milk cheeses, which, unlike sweet milk, are made by lactic acid fermentation.

In addition, it is worth noting that cheese should be purchased exclusively in verified retail outlets, where all products are certified. It is recommended to look at the finished packs of cheeses, and not on the pre-packaged parts of the product, since often the labels indicate the incomplete composition of the seller’s labels.

The following absolutely safe cheeses are recommended for vegetarians:

• "Adygei";
• Oltermanni from Valio;
• “Kazarey champignon”;
• Some options with mold, for example, from the brand Camambert;
• Santa Lucia ("Mascarpone" and "Ricotta").

Of course, this is not the whole list of cheeses available for vegetarians. The main thing is to remember that before buying it is always worth clarifying the composition.For example, in spite of the fact that rennet enzyme should not be present in classic Adyghe cheese, some manufacturers still have it.

If you want to make real healthy vegan cheese at home, then you should stock up on these products:

• 3 liters of milk;
• one lemon;
• dill (for the collapse of the resulting cheese);
• 50-70 grams of walnut;
• a mixture of spices (you can use a mixture of Provencal herbs or a scattering of various peppers).

Consider the step by step recipe.

• First, the milk should be poured into a prepared pan and bring to a boil.
• When the first foam appears, milk should be removed from the stove.
• Then add lemon juice to milk. As soon as the milk starts to turn off, the whey will separate.
• Over time, the serum must be drained. For this it is better to use cheesecloth.
• After decanting serum gauze should be pressed. The remaining cheese clot will need to be placed under something heavy.
• After 1 hour paneer (cheese clot) need to get out from under the press, sprinkle it with nuts, dill and spices.

Preparation of the product according to this recipe at home will cost you very cheap. Ingredients will make a set costing no more than 200 rubles.

To learn how to make vegan peanut cheese at home, see the following video.