For 3 gallons of goat’s milk:
Preheat to 86°F. Add 1/4 teaspoon culture (MA 4001). Stir gently to mix with milk.
Allow to ripen 45 min. Add 1/8 teaspoon Annatto (yellow food color) and ¾ teaspoon rennet diluted in 1/2 cup water.
Let set for at least 45 minutes or until you get a good curd. Cut into ½-inch-sized cubes and allow to heal 5 minutes.
Raise temperature to 102°F, stirring to keep the curds from matting, taking 40 minutes to get there. Then hold at 102°F while stirring for 30 minutes.
Drain and keep warm for 60 minutes, cheddaring/flipping every 20 minutes.
Mill the cheese and add 1 tablespoon salt.
Press 12 hours.
Air dry for about a day
Package and age one-to-six months.