This traditional recipe yields the tangy soft goat cheese that is often found in logs or rounds. Add salt, herbs, chopped dried fruit, or any other flavoring, to suit your taste.
- Warm the milk to 76°F. Add starter culture and stir well.
- Stir in 1 tablespoon of the diluted rennet. Stir with an up-and-down motion for 1 minute.
- Cover the milk and let it sit undisturbed for 12-18 hours.
- Scoop the curds into goat cheese molds. Drain for 2 days.
- Unmold the cheeses, salt to taste, and wrap with cheese paper. Store in cold storage.
- Eat immediately or keep in cold storage for up to 2 weeks.