French style chevre
(this is a recipe taken from the very useful book, Goats Produce Too)

5 qts. whole goat milk
1/2 cup cultured buttermilk
2 Tbsp. diluted rennet (dilution = 3 drops liquid rennet into 1/3 cup cool water. Do not use rennet tablets from the grocery store.)

Warm milk to 80 degrees. Stir in buttermilk. Mix well. Add 2 Tbsp. of diluted rennet mixture. Stir well and cover. Let set at room temperature for 8-12 hours. Cheese is ready to drain when it looks like thickened yogurt. Curds may have a thin layer of whey floating on top.

Only use muslin cheesecloth (not the gauzy stuff called cheesecloth) or pillowcase cloth to drain. Line a large bowl or pan with cloth. Pour curds into center of cloth. Gather up corners of cloth and hang to drain 6-8 hours.

When dripping has stopped, cheese is ready. It should be the consistency of cream cheese. To speed up draining, scrape the sides of the bag towards the center several times during the draining process.

This cheese is soft and mild. It can be seasoned with a variety of herbs or spices. Or, use it as a substitute for cream cheese in other recipes. The cheese keeps well, refrigerated, for two weeks.

Freeze unseasoned, in one pound packages. Keeps well frozen for 6 months. Do not freeze seasoned cheeses. Herbs and spices will lose their potency and flavor. Thaw at room temperature. Season after thawing. (One pound = two cups)

Wrap well before freezing, or use heavy freezer bags.