Goat Cheese •1/2 gallon room-temperature goat’s milk •1 drop double-strength liquid rennet •1/4 cup nonchlorinated water •1/8 teaspoon mesophilic starter Strain milk into a large mason jar or other nonmetallic container. Dissolve rennet in water, and add to the milk. Sprinkle in mesophilic starter, and gently stir. Cover, and let the whole mixture percolate for approximately 24 hours. After the curds have separated from the whey (the liquid), dump the whole mixture into butter muslin or double-layered cheesecloth placed in a colander. Gather the ends of the cloth, tie the remaining cheese into
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