Recently I made two batches of cheese out of fresh goat’s milk and cow’s milk.
I captured each step of the process.
I brought the raw milk up to temperature
Set over night at room temperature
Dissolved half a tablet of Rennet in water
Tested for a 'clean break'
Cut the curds
Brought up the temperature to tighten the curds
Drained off the whey
Added a teaspoon of salt
Mixed in salt
Placed the warm curds in cheese cloth in a form
Pressed the curds for twelve hours
Goat --- Finally I had fresh cheese --- Cow
Then, I rubbed on salt and wrapped them in cheese cloth
I could have cured my cheese at that point,but I ate it fresh before it had a chance to get a rind.
I immensely enjoyed making and eating my cheese.
I will be making more just as soon as I get more fresh milk.