Author Topic: Creeping Charlie  (Read 2062 times)

Offline mightyjesse

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Creeping Charlie
« on: August 26, 2010, 12:36:07 PM »
OK. So while doing some random internet reading about vegetable rennets, I understand that creeping charlie plants (alehoof or "Glechoma hederacea") were once cultivated in North America both as a replacement for HOPS in brewing, AND for use as a coagulant in cheesemaking as they produce chymosin. Has anyone read anything about how to use it? I'm thinking that probably soaking it in water after grinding it up and then filtering out the "bits" is the way to go... I'm just wondering if any of our super-readers have seen anything about this?

Offline MrsKK

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Re: Creeping Charlie
« Reply #1 on: August 28, 2010, 08:53:57 AM »
I've just seen this and don't have any answers for you, but I'm hoping that by bumping it, you'll get some results.

Offline tnsven

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Re: Creeping Charlie
« Reply #2 on: September 02, 2010, 04:34:01 PM »
I just googled this and it grow everywhere! Neat! We've eaten in salads and our "wild frittatas"!

According to this:

It was used in beer making by the Saxons. No mention I see of rennet.

A passing mention of its use as rennet here: