babsbag
Herd Master
@animalmom is correct about the rennet, don't try the junket. I would buy liquid rennet if you are going to have to get some more.
Good job with the cheese. Now you need to make Chevre, it is easier. Heat the milk to 86° (or whatever the culture says), add the culture, stir and come back in 12-24 hours. Pour it into cheese cloth and hang. Easy peasy. My favorite culture is from New England Cheese company and it is called Fromagina; I like their Fromage Blanc too, they are both milder than their Chevre. Then you can move on to making Feta.
Mozzarella is not my favorite when made from goat milk, it can get rubbery. I have done the 30 minute one and the longer version and both of them can use some extra cream in them. That is why I suggested maybe actually adding some extra cream. IMO the cheese is best when eaten warm or cooking with it.
Good job with the cheese. Now you need to make Chevre, it is easier. Heat the milk to 86° (or whatever the culture says), add the culture, stir and come back in 12-24 hours. Pour it into cheese cloth and hang. Easy peasy. My favorite culture is from New England Cheese company and it is called Fromagina; I like their Fromage Blanc too, they are both milder than their Chevre. Then you can move on to making Feta.
Mozzarella is not my favorite when made from goat milk, it can get rubbery. I have done the 30 minute one and the longer version and both of them can use some extra cream in them. That is why I suggested maybe actually adding some extra cream. IMO the cheese is best when eaten warm or cooking with it.


it wasn't too steep for ME on the rider! I made short order of that weedy old ditch! 

