Whole Goat Care

I got this from a Yahoo list..It sounds interesting and EASY!
INGREDIENTS1 gallon fresh goat milk4 oz Mesophilic starter culture (or cultured buttermilk)1/ 4 tab rennet Warm the milk to 85F (29.5C). Add culture and mix thoroughly with a whisk. The culture must be uniform throuought the milk. Dissolve 1/4th tab rennet in 3 tablespoons cool water. Slowly pour the rennet into the milk, stirring constantly with the whisk for at least 5 minutes. Allow the milk to set for 1 to 2 hours until a firm curd is set and a clean break can be obtained when the curd is cut. With a long knife, cut the curds into 1/2-inch cubes. Allow the curds to sit for 10 minutes to firm up. Slowly raise the temp of the milk to 102F (39C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. Once the curds reach 102F, allow the curds to settle, then carefully remove 3 cups of whey from the top surface. Replace the whey with 3 cups of 102F water. Cook the curds at 102F for another 45 minutes. Every 15 minutes, remove 3 cups of whey and replace with 102F water. At the end of the process, you will have removed the whey 3 times. Drain the remaining whey by pouring through a cheesecloth lined colander. Carefully pl;ace the drained curds into your cheesecloth lined mold. Press the cheese at about 20 lbs for 45 minutes. Remove the cheese from the press and flip it. Press the cheese at about 40 lbs for 3 hours. Remove from the press carefully as it is still very soft. Float the cheese in a COLD brine solution***for 3 hours. Be certain to flip the cheese over every 45 minutes or so to ensure even rind development. Pat dry the cheese. You will notice that the surface has begun to harden. Place the cheese in the refrigerator to age for 25 days. You will need to flip the cheese over every other day or it will dry unevenly. If a rind begins to develop, place an overturned bowl on top of the cheese, or place it in a covered container, continuing to turn it over daily. Do not wrap it in plastic. Inspect daily for mold. Should mold develop on the surface of the cheese, simply remove it using a paper towel dipped in white vinegar. At the end of 25 days you can age it further by waxing it, or use it immediately. If you opt to wax the cheese, continue to flip it every 3 days or so. ***Brine Solution: Dissolve 1.5 cups of salt into one quart of warm water. Cool the brine in your freezer; some salt will precipitate out. To use the solution, simply place it in a bowl and place your cheese into it. After you are done brining, you can store it in a container in your freezer. With each new cheese, you will need to add additional salt so that the solution remains saturated. A solution is considered saturated when no more salt can be dissolved no matter how long you stir.