PARMESAN is one of the country’s most popular cheeses… but it’s actually a controversial accompaniment.
And even if you don’t think it’s possible to enjoy a carbonara without the chips on top, you might change your mind once you discover how it’s made.
Cheese is traditionally made by churning cow’s milk… but not Parmesan.
Instead, this variety is made from the stomach of a calf or lamb.
And the revelation left gourmets choking.
It combines milk, salt and rennet, an enzyme taken from the puppies’ stomachs.
The barnyard’s beloved features are often slaughtered in the process.
One person posted on X, formerly known as Twitter, and sparked outrage.
“I was today years old when I discovered that Parmesan cheese is made from a cow’s stomach and I could cry,” they wrote.
People were disgusted by the revelation, one responding: “Horrible! Why are we eating baby anything as a species?”
“Wow, I’ve never heard of that! Dairy is really scary,” said another.
Another person commented: “This is so disgusting. I don’t want another cheese in my life.”
“I just can’t… I’m done,” a fourth agreed.
Another posted: “I never knew either, that’s disgusting.”
However, hope is not lost for all Parmesan lovers – many people in the comments also pointed out that many brands now use artificial rennet.
They let others know that vegetarian and vegan cheeses are available and encouraged them to try what’s new on the market.
But a common theme expressed by animal lovers in the comments was going “fully” vegan.
One wrote: “Vegan is the only way, the dairy industry is worse than the meat industry in my opinion, at least the poor are killed when they are used for meat.
“There is absolutely no need for us to consume animal meat to obtain milk.”
Make your own fermented foods
Sauerkraut
On her TikTok, recipe creator and @Leelalicious explains how to make sauerkraut at home.
First, shred about a kilo of cabbage. Then mix with a tablespoon of salt and, optionally, grated carrot and cumin seeds.
Massage the ingredients until the cabbage produces liquid.
Place everything in a glass jar and use some kind of weight to keep the cabbage submerged in the liquid. You can also buy jars, jars, and fermentation kits online.
Let it ferment for one to four weeks at room temperature. During the first week, check to see if the cabbage is submerged in the liquid and push it down if not.
Taste the sauerkraut and when it’s to your liking, refrigerate it and eat whenever you want.
Kimchi
Kimchi takes a little more time and ingredients, which you might find better at an Asian market.
In their video, @two.plaid.aprons Start by salting 7 pounds of napa cabbage, covering it in a bowl, and weighing it for at least two hours. You will need about two cups of Kosher salt. The cabbage is turned every 30 minutes or so.
To make the marinade, make rice flour paste (30g rice flour and 355ml water) and leave to cool.
Mix one large apple, onion, 20 cloves of garlic, a two-inch knob of ginger and 118ml of fish sauce. Then add 220g of gochugaru.
Mix the marinade and rice flour paste and add 500g Korean radish, 170g carrots and 113g Asian chives (all optional).
After salting the cabbage, rinse it with water and squeeze out excess water. Carefully mix in the marinade.
Pack the mixture tightly into a glass container, leaving space between the top of the mixture and the lid. It will be ready to eat once cooled, but you can let it ferment.
Find the full recipe here.
“It’s so much easier to go ‘fully vegan’ than go through the emotional pain of knowing what we’re doing to these animals,” another person added.
“Do it! The more research you do, the more horrified you will be,” advised a third.
“Be vegan and never look back.”
Another shared words of encouragement: “I’m completely vegan and giving up Italian food was difficult at first until I veganized it.
“You can.”
This story originally appeared on The-sun.com read the full story
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