Hans Mueller

Dandelion is very adaptable concerning the shape of the leaves. It depends on where they grow, if they are cut regularly, how much sun they get, how much nutrients they get, etc.
But what helps to identify them as dandelion, is that they don't have hair on their leaves. Also dandelion always has this white milky latex coming out if you cut it.
Other plants that have hairy leaves and look like dandelion might also be edible, but you need to identify them correctly to be safe.
You might also look for somebody who knows the plants of your region or visit a wild herbs tour or so.
Good luck!

Hi Jonie,
one thing I remember is that you can lower the pH value of the milk to get the proteins to coagulate.
This way you don't have to use rennet from an animal or industrial source.
You can use lactic acid bacteria to produce acid that changes the pH value. Or you can use other
natural acids to change to pH value, but I don't know exactly which.
Good luck!