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. Continue reading