Ok, so got a little knitting in last night, always gives me time to reflect, and hit the books on the shelf, first six that I was sure had info on nettles did but just like everything else I was reading said, Salty Nettle Juice, seventh book, with writing in the front that says Happy 29th B-day from my momma, Man, does my mom give me the best books!
Had a three area’s that talks about nettles, and finally a qoute on the percents, its enough to me make go HUH.. according to the book, you need to go with 2 parts salt to 3 parts strong nettle tea, that is alot of salt, if you ask me, and takes the idea of this being cheaper or more local right out the window.. but it puts me back to the drawing board on giving this a try for making a feta style cheese.
On the other hand my soft farmers style cream cheese has set up beautifully overnight and is ready for use today, Here it is.
DH likes it, says its got lovely depth of flavor and a great tangy bite to it, and thinks while you would not want to just eat it on its own, would be good in sandwhichs, or in different meal idea’s.. I think it would be great in a veggie dip, or as part of a salad dressing as well.
But decided that it would be amazing in a stuffed homemade pasta dish, or homemade porogies, and given that I have new potato’s and onions/garlic sitting in the garden, I decided that porogies it is.
Just another Day on the Farm 
I found your blog by way of the queenofstring, a long time reader of both of us. I have been searching for the information on using local herbs to set up cheese for months without much success. I’m too cheap to waste my good raw mil with much experimentation so I appreciate your efforts. I’ll be looking over your past posts to see what you’velearned about Bedstraw. That’s the one that seems to have been most used around here.