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?