We have (finally) produced a cheese that makes excellent use of our goat milk. Here’s the culture as it looks after sitting for about 24 hours. The liquid is whey and the curd is the more solid, cheesy looking stuff. We fed the whey to the chickens.
This is what it looks like after the curd was allowed to hang in the fridge for a couple of days.
This makes the cheese more firm as the last of whey drips out. We found this to be delicious on crackers. Some we mixed with garlic and chives, another with dill, and a third we made with salt and pepper. These can be frozen too.