1sachet powdered Mesophilic DVI cultureI used 1 sachet Mesophilic MW3 from Mad Millie
½rennet tabletor a couple of drops of liquid rennet – follow manfacturer’s dosage, crushed in ¼ cup water
½heaped tsp sea saltor to taste
1ml- 0.03 oz. calcium chlorideif using pasteurized milk
NOTE: you can use half the dosage of rennet for a milder tasting and slightly softer cheese.
Put the goat milk in a big pot and heat it on a low fire until it reaches 30°C - 86°F, then remove it from the fire, add the calcium chloride and mix well.
Add the culture and mix well for a couple of minutes, to make sure they are evenly distributed. Cover the pot and keep it aside for 45 to 60 minutes.
Now crush the rennet and dissolve it in the water.
Add the dissolved rennet to the milk and stir well for a couple of minutes, to make sure it is evenly distributed.
Cover the pot with a lid and a couple of towels, and put it in the oven without turning it on. Keep it completely undisturbed (do not touch it/shake it/move it!) for 18 hours.
Line a colander with a double layer of cheese cloth and put it on top of a big bowl (so you can collect the whey that will come out of the cheese).
After the 18 hours, your milk should have set and you can scoop out the curds with a slotted spoon and put them to drain in the colander.
Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the cheese with string and hang it on top of the sink.
Let it drain for about 5 hours, then open the cheese cloth, mix the salt with the cheese and put it in a mould (if you have one) and keep it to drain at room temperature for another 16 to 21 hours.
Then unmould it and keep it in the fridge until you are ready to eat it.
Serve it on crusty bread, plain or with chives, or with some berries and a drizzle of honey on the top.