Healthy soil and sustainable growing

["Liz" <liz@allslash.org>]

Thanks for info on the nettles. I've been making cheese for about 30 years 
now, and have always used rennet for the aged cheeses (and some of the fresh 
ones too). But I've wanted to try other ways to curdle it. I won't have 
nettles for a while--they don't grow wild here, but I ordered seed and it 
just came today (and once they're planted and they bloom, we'll all have 
nettles, lol). I'll look forward to trying it.

I know older people whose mothers used to make "cheese' by just letting the 
milk sit until it curdled on its own. They said it was pretty vile. I think 
I'll stick to my starter cultures.

Liz

> I've learned that, to make a harder cheese, which keeps longer, the
> trick is to hang it longer or use a cheese press. You can use enzymes
> of course but killing such a young animal is very wasteful, in my
> opinion. Especially in a survival situation. A grown or larger animal
> would produce so much more meat and goods than a very young/small one.