1 gal. freshly drawn goat milk
1/8 of a Hansen cheese Rennettablet
2 tbsp. lukewarm water

Milk should be 100 degrees. Dissolve rennet in lukewarm water. Stir in milk. This will set in 1/2 hour. Stir mixture to break whey from the curds. Squeeze in cheesecloth. Salt, chill and serve. I add chives or other herbs and use like cream cheese, keeps about 1 week.