Better to start simple and try to get it right so I thought a basic fresh Chevre would be a good start.Here is the 5lts of goats milk resting while the culture & rennet help the curds to set in the pot. When there is a thin film of whey on the surface its ready to put in the cheese cloth for the night. Then this morning before work I took it out and put it in a container with a couple of sprinkles of salt to let it cool down and rest until I got home.Then its into a big bowel and salt to taste...I have a bee-keeping talk this evening so there wasn't much time for dinner after getting the evening jobs done so what better to have than a slice toast with the fresh goats cheese.When I have some more time tomorrow evening I want to try mixing some chives and garlic through some and play around with the different tastes.