Whole Goat Care

1/2 gal of milk, preferably raw or home pasteurized (never ultra pasteurized)
buttermilk, cultured, or a thermophilic or chevre cheese culture
1/4 tab of junket rennet, or 1 -2 drops of liquid rennet

Heat the milk to just warm, about 75-80F. Remember to have everything you will use very clean. Sterilize it with boiling water before use (I boil the ladle, measuring spoons, etc in the milk pot and sterilize everything that way).

Add the buttermilk (about 1/2 cup or so) or 1/8-1/4 tsp cheese culture (use the lesser amount if you are using raw milk). Stir gently and make sure it's all mixed in.

Add the rennet to 1/4 c. cool water. If you are using the junket rennet, make sure it is finely ground before dissolving into the water, and make sure it completely dissolves in the water. You can use more water if necessary.
Add the rennet. If you are using the tab of junket rennet, grind up the tabe
Stir the rennet and water into the milk.

Set the milk aside for 4-24 hours in a warm place. Try to keep the milk about room temperature, 70 F. I often wrap my pot of milk in a towel to keep it warm. Or put it into the oven if you have a pilot light. If you have an electric oven you can turn on the light and put the pot in there, although sometimes that is a bit too warm.

Anyway, when the milk has curdled into a nice firm curd ladle it into a smooth tea towel or several layers of 'cheese' cloth or something else through which it can drain. Let it drain until it reaches a consistency you like.

Stir in about 1/2 tsp salt and the cheese is ready to eat. You can add more salt if desired. You can add sugar and make a spread for cinnamon bagels and so on. You can add any herbs or spices you might like, or wrap balls of the cheese in peppers, roll it in pepper flakes, or black pepper, or dried herbs...

YUM.