Patrick Oconnell
Nettle leaves (Urtica dioica) are used in cheesemaking as a substitute for animal rennet, which is normally derived from the stomach enzymes of calves. Using nettle rennet is an ancient technique that is simple to do and results in a vegetarian cheese. To make nettle rennet, fresh nettle leaves are boiled in water, strained, and then combined with milk to form a softer to semi-hard cheese.
How to use Nettle for Cheese
| Characteristics | Values |
|---|---|
| Type of Nettle | Fresh stinging nettle leaves |
| Amount of Nettle | 2 pounds of fresh leaves or 3/4-1 pound of dried nettle leaves |
| Amount of Water | 4 cups of water or enough to cover the nettle leaves |
| Type of Salt | Sea salt |
| Amount of Salt | 1 heaping tablespoon |
| Boiling Time | 30 minutes |
| Simmering Time | 30 minutes |
| Type of Milk | Any milk, preferably with more fat content |
| Amount of Rennet | 1 cup of nettle rennet per 1 gallon of warmed milk |
| Aging Time | Shorter aging periods to avoid bitterness |
| Texture | Soft to semi-hard |
| Taste | Salty |
| Cheese Type | Light, vegetarian cheese |
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What You'll Learn
Nettle rennet: an alternative to animal-derived rennet
Nettle rennet is an ancient technique for coagulating milk and creating cheese. It is a simple and easy method that provides a vegetarian alternative to animal-derived rennet.
To make nettle rennet, you will need fresh nettle leaves, preferably young leaves harvested in the spring. If fresh nettles are unavailable, dried nettle leaves can be used, substituting 3/4-1 pound of dried nettle for 2 pounds of fresh leaves. Rinse the leaves under cool, filtered water to clean them. Next, place the leaves in a large pot and add enough water to cover them. Bring this mixture to a light boil, stirring gently to dissolve the salt. Then, reduce the heat, cover the pot, and let it simmer for about 30 minutes. The salt helps break down the leaves and release the coagulating enzyme.
After simmering, place a colander inside a large bowl and line it with a layer of clean cheesecloth. Pour the nettles into the colander and let the liquid drain out. The liquid collected is the nettle rennet. It can be stored in the refrigerator for a few weeks if tightly covered and kept away from light. When using nettle rennet for cheesemaking, it is recommended to use slightly less salt in the cheese recipe, as the rennet itself will be salty. Additionally, cheese made with nettle rennet may develop a bitter flavor if aged for more than two months.
Nettle rennet can be used with any type of milk to create cheese. It is a versatile and accessible method for producing cheese with a unique, herbal flavor.
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How to make nettle rennet
Nettle rennet is an ancient method of coagulating milk to make cheese and is a great vegetarian alternative to animal-derived rennet. It is made by boiling nettle leaves and using the liquid that is produced.
Firstly, source your nettles. It is recommended to use young leaves harvested in spring, as older leaves can cause irritation. If you are unable to find fresh nettles, dried nettle leaves can be used as an alternative. Substitute ¾-1 pound of dried nettle for 2 pounds of fresh leaves.
Next, rinse 2 pounds of fresh leaves under cool, filtered water. Place the leaves in a large pot and add 4 cups of water, adding more water if necessary to just cover the leaves. Bring the water to a light boil, then reduce the heat, cover, and simmer for 30 minutes. Add 1 heaping tablespoon of sea salt to the pot and stir gently to dissolve. The salt will help to break down the leaves and release the coagulating enzyme.
After 30 minutes, place a colander inside a large bowl and line the colander with one layer of clean cheesecloth. Pour the nettles into the colander and drain until the leaves stop dripping. The liquid that is drained from the leaves is the nettle rennet. It can be used in amounts of 1 cup of nettle rennet per 1 gallon of warmed milk. The nettle rennet will keep in the refrigerator for a few weeks if stored properly and covered to avoid exposure to light.
When using nettle rennet in cheesemaking, it is recommended to use slightly less salt than the recipe calls for, as the rennet will be a bit salty. Nettle rennet can be used with any type of milk to make cheese, however, cheese made with vegetable rennet may develop a bitter flavour if aged for over 2 months. To avoid this, use animal rennet for aged cheeses, make cheeses with shorter aging periods when using nettle rennet, or simply eat the cheese younger.
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Using nettle rennet with any type of milk
Nettle rennet is an ancient method of milk coagulation and a great vegetarian alternative to animal-derived rennet. It can be used with any type of milk to make cheese, although the cheese may develop a bitter flavour if aged for longer than two months. To prevent bitterness, use animal rennet for aged cheeses, shorten the aging period, or consume the cheese sooner.
To make nettle rennet, start by rinsing two pounds of fresh nettle leaves under cool, filtered water. Then, fill a large pot with four cups of water and add the cleaned leaves. If needed, add more water to just cover the nettle leaves. Bring the water to a light boil, then reduce the heat, cover, and simmer for 30 minutes. Next, add one heaping tablespoon of sea salt to the pot and stir gently to dissolve. The salt will help break down the leaves and release the coagulating enzyme.
Place a colander inside a large bowl and line the colander with one layer of clean cheesecloth. Pour the nettles into the colander and drain until the leaves stop dripping. The liquid drained from the leaves is the liquid nettle rennet. It can be used in amounts of one cup of nettle rennet per gallon of warmed milk. Keep tightly covered and avoid exposure to light. When stored properly in the refrigerator or cold storage, nettle rennet will last a few weeks.
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The effect of ageing nettle cheese
Nettle rennet is a great way to make vegetarian cheese. However, the ageing process for nettle cheese differs from that of other cheeses. This is because cheese made with vegetable rennet may develop a bitter flavour if aged for a long period of time (more than 2 months).
The ageing process, also known as ripening or maturing, allows time for microbes and enzymes to break down proteins and fats, influencing the texture, taste, and aroma of the cheese. The length of time cheese is typically aged depends on the type of cheese and the desired flavour and texture. Fresh cheeses are often not aged at all, soft cheeses are usually aged between two weeks and two months, and hard cheeses are aged for several months or years.
To prevent nettle cheese from becoming bitter, it is recommended to either use animal rennet for aged cheeses, make cheeses with shorter ageing periods when using nettle rennet, or consume the cheese sooner. The ideal temperature for ageing cheese is between 48 and 57 degrees Fahrenheit (9 to 14 degrees Celsius), with some sources recommending a target temperature of 50 to 55 degrees Fahrenheit. It is important to maintain a consistent temperature and humidity in the location where the cheese is aged, often referred to as a cheese cave. Fluctuations in temperature can impact the quality of the ageing cheese.
To achieve the optimal temperature and humidity, a wine refrigerator can be used, allowing for precise control. The refrigerator temperature should be set between 55 and 65 degrees Fahrenheit, and a half-full bowl or glass of water should be placed inside to achieve the necessary humidity. A standard refrigerator can also be used, but it tends to be cooler and can cause the cheese to dry out. To prevent this, the cheese should be stored in an airtight container in the warmest part of the refrigerator. Additionally, proper ventilation is essential to prevent the build-up of gases produced by the ageing cheese. This can be achieved by regularly opening the cheese cave or using fans to circulate the air.
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Harvesting young nettle leaves
Harvesting stinging nettles can be done from when the new leaves emerge from the ground until late fall after the flowers have gone to seed. The best time to harvest nettles is in late March and April, before they've begun to flower. Look for a good stand of nettles well away from roadsides, where they are at risk of being sprayed with chemicals or contaminated by car emissions. Nettles thrive in the same conditions as blackberries and can often be found competing for the same territory.
When harvesting stinging nettles, it's important to protect yourself from their sting. Make sure your arms and legs are well covered, including your wrists and ankles. You can also harvest them with gloves, grasping the base of the plant in one hand and running your other hand from base to tip to strip off the leaves.
To process the nettles, drop the leaves into a sink or bowl of warm water and let them sit for about 10 minutes. This will remove much of the sting. Bring a large pot of water to a boil and add a few pinches of salt. Blanch the leaves for 5 minutes, then transfer them to an ice water bath to stop the cooking process and preserve their colour. Pat the leaves dry with a clean dish towel or paper towels.
If you're not using the nettles right away, you can store blanched leaves in an airtight container in the fridge for up to 5 days, or dry them well and freeze them in a sealed bag.
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Frequently asked questions
Nettle cheese is a light cheese made with a nettle rennet and cow’s milk. Using a vegetable rennet instead of animal rennet allows you to make a vegetarian cheese.
First, rinse 2 pounds of fresh nettle leaves under cool, filtered water. Next, fill a large pot with 4 cups of water, add the clean leaves, and add more water if needed to just cover the leaves. Bring the water and leaves to a light boil, reduce the heat, cover, and simmer for 30 minutes. Add 1 heaping tablespoon of sea salt to the pot and stir gently to dissolve. The salt will help break down the leaves and release the coagulating enzyme. Place a colander inside a large bowl and line the colander with one layer of clean cheesecloth. Pour the nettles into the colander and drain until the leaves stop dripping. The liquid drained from the leaves is the liquid nettle rennet.
Use 1 cup of nettle rennet per 1 gallon of warmed milk.
Nettle rennet can be used with any type of milk to make cheese. However, cheese made with vegetable rennet may develop a bitter flavor if aged for over 2 months. To avoid this, use animal rennet for aged cheeses, make cheeses with shorter aging periods when using nettle rennet, or simply eat the cheese sooner.
Yes, if fresh nettle is not available, you can use dried nettle leaves, which are often sold as tea. Substitute ¾-1 pound of dried nettle for 2 pounds of fresh leaves.
