How do you explain gelatine and rennet?

Question

To people who have never heard of them?

Answer 1

Gelatine - the product from boiling down bones

Rennet - from a calfs stomach used to clot milk (It contains an enzyme that clots the milk to slow it through the stomach to give it more time to digest.

Answer 2

gelatin- is the protein extracted(usually boiled) from beef/pork bones (or skin) which is used for making jellies or to make desserts set.

rennet: an enzyme found in a cows stomach which is utilised by humans to make cheese. the rennet is mixed with milk and makes it curdle.

since this is under the vegan and vegetarian tag, i'll tell you that there are actual replacements for these animal products.

gelatine can sometimes be replaced with konnyaku(extracted from the devils tongue plant) , or agar which is an extract of seaweed. although these can be vegan substitutes for gelatine, they do not offer the same texture.

rennet is quite simple, it can be replaced by vegetarian rennet which is used to make vegetarian cheese.

hope this helps!!!  ;-)

Answer 3

Gelatin is the results of boiling down the bones of slaughtered animals namely cattle and pig bones are used. Gelatin is used in jelly (as in the proper English word not the American for jam) and sweets among other things.

Rennet is a slaughter by-product from the stomach of a calf used in products such as traditional and non-veggie cheese.