How do you make vegetable rennet from thistle?

To make vegetable rennet from thistle, harvest the flowering heads of the thistle plant, typically from the Cardoon or Cynara species. Soak the thistle flowers in cold, distilled water for several hours to extract the enzymes, particularly the chymosin. After soaking, strain the mixture to obtain the liquid, which can be used as a natural coagulant in cheese-making. Store the extracted rennet in a cool place or refrigerate for future use.