Directions

1. Read the safety notes before starting. Use pasteurized dairy, sanitize bowls, cloth, spoons, and thermometers, keep hands clean, and refrigerate finished cheese promptly.
2. Warm goat milk to 72 F. Sprinkle in mesophilic culture, rest 3 minutes, stir gently, then stir in diluted rennet for 15 seconds.
3. Cover and culture at 72 F for 12 to 18 hours, until the curd is set and whey pools at the edge.
4. Ladle into sanitized butter muslin and drain in the refrigerator for 6 to 12 hours.
5. Mix in salt. For logs, chill the cheese 30 minutes, then roll it in herbs, pepper, or lemon zest with clean hands.
6. Store covered in the refrigerator and use within 5 to 7 days.