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Instructions for Making Thistle Rennet
Grind dried stamens from bull thistle using a non-porous mortar and pestle. ...
Place the dried and ground stamens in a small bowl. ...
Strain off the liquid. ...
If not using right away, keep the thistle rennet stored in a tightly covered jar in the refrigerator.

One of the main characteristics is the rennet, it is called Cynara Cardunculus, the pistils are removed and macerated the day before, with this maceration we obtain a liquid that we add to the milk, this liquid is what makes the cheese creamy and proteolytic.