Soft goat cheese making, day 1

For our Heralds & Scribes dayboard next month I want to use herbed and honeyed chevre. For people not familiar with this insanely easy way of making goat cheese, here is my modern method.

- Heat the goat milk to circa 90 degrees F (or use body warm raw milk straight from the source, my preference).

 - measure out 1/8 tsp of culture (I use MM100) per gallon

 

- add 1 drop of rennet (for up to 5 gallons I think) (or calf's stomach)

- whisk calmly all around and up and down to incorporate culture & rennet

- put in oven, turned off but with (pilot) light on (insulated dough box)

- wait until the next morning...