This is not a political rant. :-)
On a local radio gardening program (2GB here in Sydney) a caller asked was there a home-grown substitute for setting milk when making cottage cheese. (This need has been forced on us because most of the two major supermarket-chain stores have removed junket tablets from their shelves; not a profitable line.)
Another caller recounted how, in times of shortage during the war, her mother would stir the warming milk with a twig from their fig tree (edible figs) and this would cause the milk to set (albeit not smoothly). The chosen twig was about the thickness of a finger and was first prepared by having its bark peeled off.
Anyone have other plant-based suggestions?
-- John Savage (my news address is not valid for email)