Thank you all. Yes, this is what I was looking for, and bonuses as well. How cool!
Since I'll be making this will raw goat milk, will it actually be Chevrotin or is there more difference than cow vs goat milk? I have noticed that my aging times for goat milk tend to be much shorter than cow milk. I may start experimenting with less rennet and longer set times to see what that will give me. I've also been told that raw milk should get less culture than pasteurized. I have always started with raw milk, as the thought of buying milk from animals who are nothing but milk machines, living their lives on concrete and eating grains that upset their natural metabolism, appalls me, so I have no experience using anything but raw as a starter.