Make cheese using home-made vegtable rennet

I hear stinging nettles can be used to make a decent vegtable rennet… I’ll try making cheese with vinegar as a curdling agent first, but I think you need ‘living’ rennet to make cheeses that can mature. I don’t want to use calves stomach, thanks very, nor am I keen on chemical rennets, so vegtable is a step in the right direction if nothing else.