Hi I have been making cheese from raw goats milk for the last year and a half. Mainly chevre, and Cheddar, Colby and very unsuccessfully mozzarella. Having a hard time getting the PH right. Just 1 to 2 gallons at a time. My supply of milk has increased. I figured it time to get serious and do larger batches of milk. Reading the boards has helped but looks like I have a ways to go still.