Sprinkle the culture over your freshly milked and strained goat milk. Let it rehydrate for 1 minute. Stir in your culture well.
Add drop of rennet. Stir in culture for no longer than 30 seconds.
Put the lid on your pot and set aside understudied for 12-24 hrs (pending how mild or tangy you’d like your finished cheese to be).
Your curd should have sunk below the whey and is ready to be scooped into either a cheese bag to hang, or cheese baskets for draining. Drain for desired consistency. I like 10-12 hr draining time. For a more crumbly texture, drain for a longer time.
Add salt and mix in well. I actually prefer to whip it in my kitchen aid mixture with the whisk at this stage. This makes a nice smooth and fluffy textured chèvre ready for seasoning.