Another little trick is to use stinging
to set your
cheese. Take a gallon of any kind of milk. Then take some herbs you
like, and set them in some hot water, like you were making tea from
them. Set that aside.
Only use enough water to cover plus a tad bit
Now heat your milk to about 160°F and hold. Add the herbs and maintain
the temp of 160°F. Let cool to 80°F add 1 cup cultured butter milk stir
wait a moment, then add a hand full or about 1/2 cup of stinging
nettle. Your cheese will set.
Now just cut the curds (use only stainless steel when working with
cheese aluminum will kill you) After your curds are cut, keep on the
heat at 100°F a bit more for just a few minutes. Then hang
over night in cheese cloth and enjoy.
This also can be made with any kind of milk. This cheese can also be
pressed to make a hard cheese. It is a very versatile base that has
limitless possibilities. It is soft or hard, spiced or not, it is what
ever you want it to be.