Heat goat milk to 180°F, then cool to 86–90°F
Add mesophilic starter culture
Stir gently and let sit for 30–60 minutes
Add diluted rennet
Stir gently for 30 seconds
Cover and let the milk set until a clean break forms
Cut the curd into small cubes
Let the curds rest for 5–10 minutes
Slowly warm the curds to 100–105°F while stirring gently
Drain the curds in a cheesecloth-lined colander
Hang or press the curds to remove more whey
Mix in salt
Shape the cheese into logs, rounds, or a spreadable form
Refrigerate and let it chill before serving