Vegetable rennet
Many plants have coagulating properties. Greeks and Romans sometimes used an extract of fig bark to coagulate milk, and in some parts of Greece this tradition continues.[citation needed] Other examples include nettles, thistles, mallow, and Creeping Charlie. Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean.
These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of kosher cheeses but nearly all kosher cheeses are produced with either microbial rennet or Genetically Modified rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei.
Alternative to cheese rennet.
