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How to make fresh mozzarella cheese from luxirare webzine on Vimeo.

Vegetable rennet
Many plants have coagulating properties. Homer suggests in the Iliad that the Greeks used an extract of fig juice to coagulate milk.[1] Other examples include nettles, thistles, mallow, and Ground Ivy (Creeping Charlie). Enzymes from thistle or cynara are used in some traditional cheese production in the Mediterranean. People with soy-based allergies should take care. Phytic acid, derived from unfermented soybeans, or GM soy rennet may also be used.

These real vegetable rennets are also suitable for vegetarians. Vegetable rennet might be used in the production of kosher cheeses but nearly all kosher cheeses are produced with either microbial rennet or Genetically Modified rennet. Worldwide, there is no industrial production for vegetable rennet. Commercial so-called vegetable rennets usually contain rennet from the mold Mucor miehei - see microbial rennet below.

http://en.wikipedia.org/wiki/Rennet

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