DIY Goat cheese ** one of my favorites!

Making Goat Cheese @ home

1⁄2 g fresh goat’s milk
1⁄8 t MM Mesophilic Culture
5 T distilled water
Liquid rennet
1 t kosher salt
To make goat cheese at home,
Heat the goat’s milk to 75-80ˇF in a stainless steel pot. (Look for local goat’s milk because the closer the milk is to its source, the fresher it will be—which results in more nuanced flavors in your cheese.) Stir in the culture. Add the distilled water into a small cup and stir in one drop of liquid rennet (culture and rennet available at dairy connection.com). Mix well and add one tablespoon of the mixture to the milk. Stir well, cover, and place in a warm room-temperature spot for about 18 hours.
Place two layers of fine cheesecloth over a strainer and set in a deep pan or bowl. When the milk has coagulated, ladle the curds into the strainer. Let drain for an hour, stir in salt, scrape into a covered container, and refrigerate for up to two weeks. Makes roughly 8 ounces of spreadable cheese. (You could also shape the cheese into disks or logs and let them age—from two days up to two weeks uncovered in the refrigerator—into a firmer consisten