All you need is:
2 drops liquid vegetable rennet
2 packets of Chevre starter ..but if you don't have this 1/4 cups live cultured buttermilk will work
a thermometer that goes down to at least 70 degrees
All equipment must be sterilized before you begin
You can get the starter and molds online from the New England Cheese Supply Company
The curd will separate from the whey and you will have a large mass of curds.
Using a slotted spoon, spoon the curds into the molds. If you do not have molds, line a sieve with cheesecloth and spoon the curds into it.
Once the molds are filled cover them with foil and place them on a wire rack that is set over a pan that is about 2 inches thick. As the cheese sets it will loose a lot more whey and the whey will go into the pan. If you are using the cheesecloth method, lift the bundle out of the sieve, tie a string around it to make a bag and hand the bag over a bowl so that the whey can drop into the bowl.
Let the curds sit for two days either in the refrigerator or on the kitchen counter.
After the whey has drained the curds will have shrunk by about 50 percent. Unmold the cheese. Season with -salt, fresh herbs or pepper...it is now ready to enjoy
The cheese will last about two weeks covered in the refrigerator.....