Vegetable Rennet is a natural enzyme that coagulates milk and separates the curds and whey when making cheese. The often commercial vegetable rennet is extracted from a fungus called Mucor miehei, and is used by cheese makers to avoid adding vegetarian rennet from animal parts. The ingredient main homemade vegetable rennet can grow in your backyard or a nearby forest. You can make a variety of cheeses and and mature using homemade vegetable rennet.
Before the stinging nettle in the strainer position yourself rubber gloves. Rinse in cold water nettle. Cut and remove the roots that still remain.
Place in a processor of foods stinging nettles and press until they are reduced to a green paste. Depending on the size of food processor you use, you may need to place multiple nettles fists simultaneously.
With a spatula collects all plant material processor food and place it in the pot. Add enough cold water to the pot to cover the chopped nettles. Place it on the stove over medium-high heat.
Cover the pan and once the water comes to a boil reduce the temperature to medium-low position. Gradually add kosher salt with a wooden spoon until you can not make it to dissolve. Boil nettle puree for 20 minutes in covered pot.
Place a double piece of gauze and place in colander over a large bowl. Pour the contents of the pot into the colander and let it drain and cool for five minutes. Fold the sides of the cheesecloth over cold nettles extract any remaining liquid.
Lift the colander and discard you pulled stinging nettles. Use about half a cup of homemade vegetable rennet per gallon of milk you want to clot. Store in the refrigerator up to a week leftovers of rennet in a glass or in a sealed plastic container.