I dont know if you are interested in cheese making but i found some
information about Rennet that you may find interesting
Rennet, which is found in many types of cheese, is a source of
enzymes that have coagulation properties.
Typically, rennet is taken from the stomach of animals, such as calves and goats,
and used in the production of dairy products because of the rennet's ability to help
separate the solid curds from the liquid parts of the dairy.
However, you also can find rennet in certain plants,
such as stinging nettle, and you can make the rennet yourself for your own dairy production.
you will need
1 pound stinging nettle
Water
Saucepan with lid
Timer
Spatula
Colander
Bowl
1 tablespoon salt
Container
Instructions
1
Place 1 pound of stinging nettle into the saucepan.
Fill the saucepan with water until the water covers the stinging nettle.
Set the saucepan on the stove top and bring the water to a boil.
2
Set a timer for 30 minutes.
Turn down the temperature of the stove when the water begins to boil
and cover the saucepan with the lid.
Allow the water to bubble and simmer until the timer goes off.
3
Stir the stinging nettles with a spatula occasionally as the water boils and bubbles.
As the nettles cook, the sharp hairs soften, making them safe for consumption.
The water takes on a greenish tint and may appear foggy,
which is only the excretion of the natural enzymes produced from boiling the nettles.
4
Place a bowl in the sink and the colander on top of the bowl.
When the timer goes off, take the saucepan off the stove and pour the contents into the colander.
The liquid will go straight through to the bowl,
while the stinging nettle stays trapped in the colander.
Remove the colander to expose the bowl and liquid.
5
Add 1 tablespoon of salt to the liquid in the bowl.
If you notice that the salt is being absorbed immediately,
add another tablespoon. Allow the mixture to cool.
6
Reserve the cooled liquid in a container and store in the refrigerator.
If you are going to use the stinging nettle rennet with milk,
Windward recommends using 1/2 cup of the rennet for every 1 gallon of milk.
i've not tried this myself yet.
its from a site called ehow food , sorry but i dont know how to post a link
,just thought i'd share, zona
ps sorry for the long post
