Semi-soft Goats Cheese

Trying a new recipe tonight. I am running and event for the Barony (Politarchopolis, Lochac) and decided (with the okay of my lovely kitchen Goddess) to make the cheese for the starters. In an effort to expand my horizions, I've gone with trying a semi-soft goats cheese.

Seems to be the worlds easiest recipe. :)

6Lt Goats milk (unhomogenised)
1 tablet of rennet
1/2 packet of mesophilic starter
1/3 cup of unchlorinated water

Method -
Heat milk slowly (over 20-30 minutes) to 25oC
Add starter and stir for 1 minute
Dissolve rennet in water
Add rennet and stir for 1 minute
Allow milk to sit at no higher than 22oC for 12-18 hours
Once the curd has separated, ladle into moulds
Allow moulds to drain for 2 days
Serve immediately or refridgerate for up to 2 weeks.

Its a Ricki Carroll recipe but given its simplicity I don't see how it isn't a 'old' method of cheese making. I am going to do some more research when sitting at my desk is no longer an extreme sport (so very hot!).

I am going to 'spice it up' and add dill when putting it into the moulds for a little extra flavour.

To make this cheese i needed to get some soft cheese moulds (woe is me :D ). I got a variety to see what might work a little better.

 So at the moment it is sitting in my little wine fridge at 20oC waiting until morning. It has been so hot this summer that I have already lost one batch of cheese (prior to getting this wine fridge).

So tomorrow morning I will have a look at putting it into the moulds and the let the draining begin!