Those sources are cool and all but I like cheese /s
https://www.youtube.com/watch?v=UcN7SGGoCNI
https://www.vegancheese.co/discover (1700+ cheeses from all over the world)
A lot of of cheesemakers have also traditionally depended upon rennet, a product of animal stomachs, so in the effort to replace it as a coagulant, the definition of "rennet" has itself been tortured to expand as much as possible until vegans are happy with fake, highly-processed, chemically-treated foods.
I was reading the bag of my Chipotle burrito the other night, and it listed all 51 ingredients they use in their restaurant (even water is listed in here), and my eyes alighted on "gypsum". I nearly spit out my steak and pinto beans when I discovered that there's basically drywall in Chipotle's food. It turns out that gypsum (calcium sulfate dihydrate) is a coagulant for soy products, and so if a restaurant doesn't use soy, and doesn't produce fake, highly-processed, chemically-treated vegan foods, then it doesn't need to use drywall.
Yes, if it doesn't have torture, blood, puss, pesticides, antibiotics and estrogens in it, it can't be called milk or cheese. Why torture? How else would you call forced impregnation, year after year, and forced separation of mothers and calves? Just to shorten the cow's life from 25+ years to 5 and then turn her to burgers.
https://www.youtube.com/watch?v=UcN7SGGoCNI
> has been traditionally understood, inconveniently for you, as excretion from mammary glands
Inconveniently for you, soybean, almond, coconut, rice, oat, hemp, even poppy milk was used for centuries, millenia even, all over the world.
> and my eyes alighted on "gypsum"
https://en.wikipedia.org/wiki/Gypsum#Food_and_drink
So you probably don't drink beer, eat baked goods or farmed mushrooms too. Got it.
Btw, there are other coagulants, like nigari, epsom salt, calcium chloride, lemon juice or vinegar ... Not everybody is scared of 1 tbsp of gypsum in several kg of tofu, so that's why they probably use it. In my view it's much better than contents of someone's stomach. But I'm me.
I wonder what other poisonous chemicals were there. Do you have the list? :)
Btw, do you know, that there's l-cystein in most flours on the market, and that's often made from human hair?
https://www.theguardian.com/lifeandstyle/wordofmouth/2013/ma...
Our food industry is so ingenious.
Almost never protein though. You want good protein for a healthy diet. Of course you can get it through other ingredients, but most of the time, today anyway, you do lose something when just replacing cheese with vegan cheese, unfortunately.
> There is no magic ingredient in cow (dog, giraffe, lion, bat, dolphin) milk that we couldn't get from plants instead.
Agreed.
True.
> You want good protein for a healthy diet. Of course you can get it through other ingredients, but most of the time, today anyway, you do lose something when just replacing cheese with vegan cheese, unfortunately.
That seems like a strange argument to me. Why insist on obtaining the protein specifically from cheese? Not that it would be hard to add some protein powder to it; why has the protein come from the cheese?
If it tastes good, it doesn't matter as long as you get enough protein from somewhere. We already get 63% of protein and 82% of calories from plants. It's not hard to go all the way.