The recipe is from Mary Jane Toth's book, Goats Produce, Too.
5 T cold water
2 drops of veggie rennet
1/4 t culture (I get mine from the Dairy Connection)
1 gallon goat's milk
Pour milk into a 6 or 8 quart stock pot
Heat goat's milk to 72 degrees
remove from heat
add 1/4 t culture - mix well
In a separate bowl
Add the 2 drops of rennet to the 5 T cold water
Add 2 T rennet water to milk
cover the stock pot and store in a warm place (I put mine in the oven with the oven light on)
8 hours later you should have a large circle of curd swimming in whey
srain the curd in cheese and let hang until the whey stops dripping
Add salt and/or herbs - enjoy!
These cheese is great on Ritz crackers. I also use this on pasta dishes, salads, great on hamburgers, the possibilities are endless!