I am trying to make an aged Chevre cheese using cows milk and a little lipase for flavor CC, PC and Geo molds. I've tried several variations to the recipe with no success. I used the Chevre package that contains both the culture and the rennet over night. Next morning very soupy. So I tried again and this time used two packages, same thing. Very soupy. I than tried using just the mesophile culture with the two molds and let it ripen over night and than I would add the lipase and rennet, Still no luck. Which combination of cultures are preventing the milk from coagulating?